Chicken Makhani

Sandy Wong

Chicken Makhani

A version of the popular Indian dish.

Ingredients

Chicken

  • 1 lb boneless, skinless chicken thighs, cut in cubes
  • 2 tbsp. oil
  • 1 onion
  • 2 slices ginger
  • 2 cloves garlic
  • 2 cup unsalted crushed tomato
  • 1⁄2 cup yogurt
  • 1 tsp. ground cumin
  • 1 tsp. garam masala
  • 1⁄4 tsp. cayenne pepper (optional)
    1⁄2 cup cilantro, chopped

Fragrant Basmati Rice

  • 1 cup basmati rice
  • 2 tsp. olive oil
  • 1 bay leaf
  • 1⁄2 tsp. turmeric
  • 11⁄2 cup water
  • 1 cardamom pod
  • 1 cinnamon stick

Directions

Chicken

1. Puree onion, ginger and garlic in blender.

2. Heat 1 tbsp oil. Brown pureed mixture, cumin, cayenne pepper (optional) and garam masala.

3. Add tomatoes, and cook for 2 minutes, stirring frequently.

4. Stir in yogurt and reduce heat to low, simmer for 10 minutes, stirring frequently. Remove from heat and set aside.

5. Heat 1 tbsp oil, add chicken, cook until lightly browned.

Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Add Cilantro.

6. Cook for 5 to 10 minutes on low heat. Stir occasionally.

Fragrant Basmati Rice

Heat oil in sauce pan. Add rice and spices and toast slightly. Add water. Bring to a boil. Cover and simmer for approximately 15 minutes.

Nutrient Analysis

Calories: 214 g

Protein: 9 g

Carbohydrates: 22 g

Fibre: 2 g

Total Fat: 11 g

Sodium: 51 mg

Phosphorus: 130 mg

Potassium: 419 mg

Renal Diet Nutrient Analysis

Servings per recipe: 4

Serving size: 245 g

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