Chicken Makhani

Name: Chicken Makhani
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 1 large onion; 3 tbsp butter; 1 pinch ground cinnamon; 0.5 tsp turmeric; 2 tsp ground coriander; 1 pinch cayenne pepper; 2 large skinless chicken breasts; 3 tbsp shredded coconut; 2 garlic cloves; 10 g fresh ginger; 1 cup crushed tomatoes; 3 tbsp tomato paste; 0.25 cup table cream; 1 pinch salt

Chicken, coriander and coconut cooked in a pan and spiced with cinnamon and turmeric for a South Asian dish. Serve with bread.

50 min · Serves 4 · Medium

Method

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Time: Prep 20 min · Cook 30 min · 50 min total
Difficulty: medium

1
Melt the butter in a large skiller and fry onion on medium heat until transparent. Be careful not to burn the butter. Sprinkle in the cinnamon, turmeric, coriander and cayenne and fry another minute, then add the bite-size chicken pieces. Fry until chicken browned on all sides - about 5 minutes.
5 min
2
While chicken is frying, put coconut, garlic, ginger into a blender or food processor with 1/4 cup water and process into a paste. Pour this over the chicken and fry another couple of minutes.
3
Add crushed tomatoes and tomato paste, stir and cook another 15 minutes. Remove from heat, stir in cream, season to taste. Pour over hot cooked rice or serve with bread.
15 min