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Categories:
chili powder curry powder salt chicken breasts yogurt ginger paste garlic chili powder lemon juice Garam Masala salt butter Garam Masala ginger paste garlic serrano pepper tomato puree chili powder ground coriander salt water honey fenugreek leaves cashews heavy cream
Viewed: 24 - Published at: 5 years agoIngredients
- 2 teaspoons chili powder
- 1 tablespoon curry powder
- 14 teaspoon salt
- 2 lbs chicken breasts (skinned and cubed)
- 8 ounces yogurt
- 1 tablespoon ginger paste
- 1 medium garlic clove, minced
- 1 teaspoon chili powder
- 1 teaspoon lemon juice
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 lb butter
- 12 teaspoon garam masala
- 1 teaspoon ginger paste
- 1 garlic clove, minced
- 1 -2 serrano pepper, minced (these are HOT)
- 14 ounces tomato puree
- 12 teaspoon chili powder
- 12 teaspoon ground coriander
- 14 teaspoon salt
- 1 cup water
- 2 teaspoons honey
- 12 teaspoon fenugreek leaves
- 3 tablespoons roasted cashews, ground
- 34 cup heavy cream
Method
- Strain yogurt in muslin cloth 15 minute to drain off whey.
- Put chicken in gallon size zip lock bag.
- Combine the 2 teaspoons chili powder, 1 Tbl.
- curry powder and 1/4 teaspoons salt, add to chicken in bag and squish around to distribute seasonings, Set aside.
- Prepare marinade:.
- Mix chili powder, salt, garlic, ginger paste, lemon juice and garam masala, combine with yogurt.
- Add to chicken in the bag, squish around to distribute marinade, seal bag and Chill at least 4 hours
- Preheat oven to 450'.
- Remove chicken from marinade and place on baking pan, discard marinade.
- Bake 10-15 minute, turning occasionally, til cooked thoroughly.
- Makhani sauce:.
- Heat butter on med.
- in large non stick skillet, add garam masala, wait till it crackles.
- Add ginger paste, garlic and minced serrano pepper.
- Cook 2 minute, add tomato puree, chili powder, coriander, salt, and water bring to boil, reduce heat, simmer 10 minute Add honey, fenugreek leaves and ground cashews, cook 5 minute.
- Add chicken and cream.
- Simmer til heated through.
- Serve over jasmine rice.
