Chicken makhani curry is another Indian dish, which is very delicious and aromatic. The dish is easy to cook, although, the cooking time is quite long. The processes, however, are quite simple, while the result will be worth the time you spend when cooking this curry.
- chicken breasts : 4 piece (large and skinned)
- chili pepper : 2 piece (red and large)
- garlic : 4 clove (finely chopped)
- double cream : 150 ml
- lemon : 1 piece (fresh)
- Garam Masala : 1 tsp
- cumin powder : 2 tsp
- coriander leaves : 2 Tbsp
- butter : 50 g
- salt : 1 tsp (or to your taste)
- tomatoes : 1.5 kg (fresh and ripe)
Stages of cooking
Start cooking curry with coring and de-seeding the chillies. Chop them fine.
Take a small bowl and mix the chillies, chopped garlic, cumin and garam masala in it.
Mash the ingredients and add lemon juice, coriander leaves, yogurt. You can use a blender as well. This will be the marinade for the chicken.
Take a ceramic bowl and chop the chicken into pieces around 3 cm each.
Now, mix the chicken with the marinade, cover the bowl and keep it in the fridge for about 3 hours.
Meanwhile, cut the tomatoes into quarters and put them onto the pan. Warm the tomatoes on medium fire for about 15-20 minutes.
Strain the tomatoes into another clean pan and throw away the pulp and skins. As a result, you should get dense tomato sauce.
Boil the sauce on low heat for about 50 minutes until it gets very dense.
Add butter and salt. Stir the ingredients and keep cooking for about 20 minutes more.
Now, add double cream and heat it well. Set the sauce aside.
Your chicken should be well marinated by now. Heat a pan, add vegetable oil into it and put chicken there.
Cook for about 15 minutes on medium heat.
Add tomato sauce and keep cooking for about 5 minutes, stirring the dish.
That’s it! Your chicken makhani curry is now ready! Serve it warm with basmati rice or any other side dish you like. Enjoy!