Chicken makhani 3 24 hr marinade recipe
Chicken Makhani 3 24 hr marinade recipe
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Recipe intro
Chicken makhani, also known as butter chicken, is a popular North Indian dish that is loved for its rich and creamy tomato-based sauce. This recipe requires marinating the chicken for 24 hours, allowing the flavors to infuse and tenderize the meat. The marinade consists of a blend of aromatic spices and yogurt, resulting in a flavorful and succulent chicken. Whether you're looking to impress guests or simply want to enjoy a delicious homemade meal, this chicken makhani recipe is sure to satisfy your cravings.Keywords: Chicken makhani, butter chicken, North Indian dish, marinade, flavorful
Chicken makhani 3 24 hr marinade recipe details
Ingredients
8 | skinless/boneless chicken breasts, cut into roughly 5 cm pieces |
3 tbsp | grapeseed oil |
For the blended marinade: | |
3 large | fresh red chillies, deseeded and roughly chopped |
4 clove(s) | garlic, roughly chopped |
1 tsp | ground cumin |
1 tsp | garam masala |
½ tsp | salt |
2 tbsp | fresh coriander |
1 tsp | lemon juice |
150 ml | full-fat natural yogurt |
For the sauce: | |
1 ½ kg | ripe tomatoes, quartered |
50 g | butter |
100 ml | double cream |
salt to taste |
Instructions
Blend all the marinade ingredients into a paste, transfer to a non-metalic bowl and add the chicken pieces. stir well, cover and refridgerate for at least 3 hours or preferably overnight.Make the tomato sauce:-place the tomatoes in a large saucepan (without water) cover and cook them over a low heat for about 20 mins, stirring occasionally, until they are tender, then press them through a sieve into a clean saucepan. discard seeds and skin.
Simmer the tomato pulp for 30 minutes, stirring occasionally. stir in butter and a little salt and cook the sauce over a low-medium heat for 15 minutes, stirring frequently, until thick. remove from heat and stir in cream, taste and add a little more salt if necessary. Set aside.
Remove chicken pieces from marinade, brushing any excess back into the bowl. heat oil in a non-stick pan over a medium-high heat and fry the chicken, stirring, until sealed. add the marinade and cook for 5 minutes, stirring frequently.
Add the tomato sauce, reduce heat to low and simmer for about 5 minutes or until chicken is cooked. serve in bowls with naan bread garnished with sprigs of coriander.
Make up the sauce on its’ own, but with only 1 tablespoon of cream, for a great tomato soup.
Preparation time:
ca. 1 day 20 min
Grade of difficulty:
medium
Calories per portion:
n/a
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