Description
Chicken Makhani. For lovers of Indian cuisine. Chicken with peanuts and extremely delicious, flavorful sauce. Thanks Ira weinerman-Jazzedcook for the recipe.
Ingredients
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Chicken fillet
500 g
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Nuts
0.75 cup
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Yogurt
0.25 cup
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Cream
1 cup
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Tomato paste
1 cup
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Shallots
1 piece
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Onion
0.25 cup
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Vegetable oil
3 Tbsp
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Lemon juice
2 tsp
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Garlic
4 tooth
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Ginger
1 piece
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Seasoning
2 tsp
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Spices
-
Peanut oil
1 Tbsp
Cooking
For garam masala: 2 cinnamon sticks, 1 tsp cumin seeds, 1 tsp cloves, 1 tsp cardamom pods. Fry in a dry pan until the spices do not change color. To grind into powder.
The words of the author. Heat oil in a pan over medium heat. Fry the onion until transparent. Stir in lemon juice, 1 tbsp ginger-garlic paste (or fresh ginger and garlic), cumin, Bay leaf, 1 tsp garam masala. Cook, stirring occasionally, 1 minute.
Add tomato puree [i] (because I was out of tomato puree, I replaced the red pepper) [/i][i]added 1 tbsp of tomato paste[/i]
And stir fry for 2 minutes.
Beat in the yogurt [i] (gatih[/i]), cream, reduce fire and cook about 10 minutes.
Season with salt, black pepper and Cayenne, and lemon juice. Remove from heat aside.
Heated in a separate pan in 1 tbsp peanut[i] (replaced by walnut+raises.)[/i] the oil and fry [i] (on medium-high heat)[/i] the chicken until light brown, 5-7 minutes. [i] tip, chicken (fillet)at the beginning, slightly discourage.[/i]
Add in the fried chicken nuts and fry for a few minutes.
Diminish the fire, add 1 tsp garam masala and Cayenne pepper (to taste). According to the recipe.[quote]add SEM to the chicken, 1/3 of sauce and fry for 5 minutes until the sauce thickens and the chicken will no longer be pink inside. Add the rest of the sauce and continue to simmer for 5-10 minutes.[/quote] [i]Immediately shifted. If the sauce is too thick, add a little yogurt or milk.[/i]
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