For ➍800 g chicken meat, e.g. 4 large (boned) chicken thighs or 2 large chicken breast fillets, cut into chunks*
1 onion, grated
1 ts fresh ginger, ground**
1 ts garlic, ground**
2 dl tomato puree***
½ ts chili powder or cayenne
3 green peppers, seeded &nd chopped
100 g butter
salt
2.5 dl cream or yogurt (save 1 tbs for decoration)
a few green coriander leaves, chopped
cold water
Preheat oven to 180°C. Mix garlic and ginger with some water into a thick paste. Brown chicken pieces*.
Melt butter in frying pan. Add the grated onions. Fry until golden brown (3 m).
Add the ginger and garlic paste**. Fry for 1 m. Add the tomato puree***.
Add the peppers, coriander leaves, salt and chili powder. Fry for 3 m.
Turn heat to low. Add the cream stirring constantly for 1 m. Do not let it boil. Turn off the heat.
Arrange chicken pieces in an ovenproof dish. Pour the sauce on it.
Heat in oven for 20 m.****
Decorate with a tbs of cream or yogurt. Serve with warm chapatis. (Or, less authentic, rich basmati rice.) Fresh spinach, fried for 10 m in peanut oil and garlic, is a good side dish.
*Use rotisserie chicken to save time. Remove bones and cut into 8 pieces.
**Use commercial paste if available. Use powdered ginger and/or garlic if necessary.
***Use fresh tomatoes, peeled, seeded, and chopped for a fruitier taste. Add some more salt if necessary.
****Cook in a closed recipient on stove-top for 20 m instead.
Chicken makhani is a classic North Indian Mogul dish, tasting like a mild and rich curry.Read the chicken cooking tip.
