Monday, October 24, 2011

Chicken Makhani

Chicken Makhani


1 onion, sliced
6 garlic cloves, chopped
15 cardamom pods
2 tsp garam masala
1 tsp turmeric
1/2 tsp ground mustard
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 can coconut milk (I used light)
1 can (6 oz) tomato paste
2 T lemon juice
1 lb chicken breasts
4 tbsp butter
1 cup plain yogurt (to add at the end, I used fat free)

The Directions.

Add the ingredients through the lemon juice and mix well.  Add the chicken breasts and toss to coat.  Cut the butter into pieces and put a piece on top of each chicken breast piece.  Cook on high 3-4 hours. 

Stir in plain yogurt 15 minutes before serving. Discard cardamom pods. Salt to taste, serve with white or brown basmati rice.

From here.