Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

CHICKEN MAKHANI




Source of Recipe


the web


List of Ingredients




* 3 pounds skinless chicken breast halves, legs and/or thighs

* 3/4 cup plain yogurt

* 4 large or 8 small garlic cloves, smashed

* 2 teaspoons grated fresh ginger

* 1 teaspoon salt

* 1/2 teaspoon cayenne

* 1/2 teaspoon turmeric

* Juice of 1 lemon

TOMATO SAUCE:

* 4 large ripe tomatoes (about 2 pounds), cored and halved

* 2 medium yellow onions (about 1 pound), skinned and chopped

* 1 small dried red chile, seeded

* 1/2 cup (1 stick) unsalted butter, cut into 8 pieces

* 2 teaspoons ground cumin

* 1 teaspoon garam masala (available in Indian groceries and some supermarkets)

* 1/4 cup half-and-half

* Cilantro, lemon wedges (optional)

Recipe



Rinse chicken and pat dry. Make several diagonal slashes in each
piece almost to the bone. Process yogurt in a blender with garlic,
ginger, salt, cayenne and turmeric until smooth. Place chicken in a
bowl and squeeze lemon juice over. Pour on yogurt mixture and toss to
mix. Cover and refrigerate at least 8 hours and up to 24 hours.

Place one of the oven racks a third of the way from the bottom and
heat oven to 500 degrees. Line a roasting pan with foil and place a
rack inside the pan. Let excess marinade drip off chicken and lay on
the rack. Roast 8 to 10 minutes for breasts, about 20 minutes for
legs and thighs. Using tongs, turn pieces and roast another 7-8
minutes for breasts, 10 minutes for legs and thighs. Remove from
oven. Heat broiler. Broil chicken 3 or 4 inches from the heat source
for 2 to 4 minutes per side, until flecked with black. Cut breasts in
half, if using.

Place tomatoes, onions and chile in a heavy 4-quart saucepan. Cover
with water and bring to a boil. Add butter, reduce heat and simmer,
stirring occasionally, until thick, about 25 minutes. Working in 2
batches, puree tomato mixture in a blender and pour into a large
skillet. Stir in the cumin and garam masala. Heat the sauce over
medium-low heat. Add the chicken and simmer 3 or 4 minutes. Stir in
the half-and-half. Serve garnished with cilantro and lemon, if
desired. Makes 6 servings.