Chicken Makhani
Preparation time20 min
Cooking time30 min
Portions4
FromAsia
Ingredients:
• 500g chicken breast
• 1 pot of thick yoghurt
• 1 lime
• 1 can of peeled tomatoes
• 100ml light cream
• 10g butter
• 1 large onion
• 3 cloves of garlic
• 3cm of ginger
• 1 tablespoon ground almonds
• 1 teaspoon ketchup
• A few sprigs of coriander
• Spices: garam masala, coriander powder, paprika, red pepper
• Vegetable oil
• 200g of rice
• 1 pot of thick yoghurt
• 1 lime
• 1 can of peeled tomatoes
• 100ml light cream
• 10g butter
• 1 large onion
• 3 cloves of garlic
• 3cm of ginger
• 1 tablespoon ground almonds
• 1 teaspoon ketchup
• A few sprigs of coriander
• Spices: garam masala, coriander powder, paprika, red pepper
• Vegetable oil
• 200g of rice
Instructions:
For the chicken marinade:
• Cut the chicken into large chunks.
• Crush 2 cloves of garlic and grate 2cm of ginger.
• Coat the chicket with a mix of yoghurt, ground almond, 2 garlic cloves, 2cm of grated ginger, lemon juice, 1/2 teaspoon paprika, 1 tablespoon garam masala, 1 pinch red pepper and a dash of oil.
• Set aside for 2 hours in a cool place.
For the creamy sauce:
• Crush the remaining clove of garlic and dice the onion.
• Sauté the onion, garlic and 1 cm of chopped ginger in a little oil.
• Add the ketchup, 1 teaspoon of coriander powder and 1 small glass of water. Let it cook down.
• Add the can of peeled tomatoes and simmer over low heat for 10 minutes.
• Blend the sauce so that it is smooth.
• Stir in the cream and butter. Simmer for another 10 minutes.
Preparation of the chicken:
• Brown the chicken on all sides in a frying pan with the marinade.
• Add the creamy sauce when the chicken is cooked.
• Cook the rice in salted boiling water and serve as a side.
• Cut the chicken into large chunks.
• Crush 2 cloves of garlic and grate 2cm of ginger.
• Coat the chicket with a mix of yoghurt, ground almond, 2 garlic cloves, 2cm of grated ginger, lemon juice, 1/2 teaspoon paprika, 1 tablespoon garam masala, 1 pinch red pepper and a dash of oil.
• Set aside for 2 hours in a cool place.
For the creamy sauce:
• Crush the remaining clove of garlic and dice the onion.
• Sauté the onion, garlic and 1 cm of chopped ginger in a little oil.
• Add the ketchup, 1 teaspoon of coriander powder and 1 small glass of water. Let it cook down.
• Add the can of peeled tomatoes and simmer over low heat for 10 minutes.
• Blend the sauce so that it is smooth.
• Stir in the cream and butter. Simmer for another 10 minutes.
Preparation of the chicken:
• Brown the chicken on all sides in a frying pan with the marinade.
• Add the creamy sauce when the chicken is cooked.
• Cook the rice in salted boiling water and serve as a side.
| Energy | protein | total carbohydrate | Sugar | Fibre | Total Fat | Saturated fat | Sodium |
| 531 Kcal | 45.3g | 50.7g | 6.0g | 4.8g | 14.6g | 5.7g | 492.2mg |
The nutritionist's advice:
White meat is leaner than other meats. The fat intake is often due to the sauces that accompany these dishes.
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Last modified date: 4/1/2022
