Indian Chicken Makhani

Name: Indian Chicken Makhani
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mughlai (Delhi & Lahore)
Ingredients: 2 cup cooked white rice; 1 tbsp vegetable oil; 1 lb boneless skinless chicken thighs; 1 finely chopped med-large onion; 1 tsp finely grated gingerroot; 1 tsp minced garlic; 2 tsp garam masala; 1 tsp chili powder; 1 tsp ground cumin; 0.5 tsp ground red pepper; 1 can tomato sauce (15 ounce); 1 oz nonfat sour cream; 2 tbsp butter; 2 tsp lemon juice; 1 bay leaf; salt and black pepper

Gently simmered chicken, white rice and red pepper, warmed with garam masala and chilli, a South Asian dish. Finish with chopped scallions/green onions or cilantro.

30 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 20 min · 30 min total
Difficulty: medium

1
Start cooking rice. Cook chicken in oil in a large pot over med-high heat until just starting to brown.
2
Add onion and some salt, stir until the onion is soft. Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
3
Stir in remaining ingredients and bring to a boil. Reduce heat and simmer uncovered for 20 minutes.
20 min
4
Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper. Plate and garnish with chopped scallions/green onions and/or cilantro (if desired).