Chicken Makhani WW=5 pts (1/3 cup serving)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
IngredientsMARINADE1/2 cup plain yogurt1 tablespoon grated fresh ginger2 garlic cloves, minced1 teaspoon chili powder1 tablespoon ground corriander seeds1/2 teaspoon salt4 tablespoons lemon juice2 tablespoons oil2 pounds chicken thighs, skinned, boned and cubedMASALA SAUCE4 tablespoons of ghee or oil2 onions, thinly sliced and chopped1 inch piece of fresh ginger root finely chopped2 garlic cloves, minced6 cardamoms, bruised1 cinnamon stick2 teaspoons garam masala2 teaspoons ground corriander1 teaspoon chili powder, or to taste1/4 tsp turmeric powder1 and 1/4 cups of heavy cream45 ground unsalted, (not roasted) cashew nuts2 tablespoons of tomato paste4 tablespoons of hot water1/2 teaspoon each of sugar and salt1/4 cup coconut milk
Instructions
Mix together in a bowl all the ingredients except the chicken. Drop the chicken cubes into the marinade. Cover and leave in the refrigerator overnight.
Thread the chicken on to skewers
Make the masala sauce by heating the ghee or vegetable oil in a large pan; add the onions, ginger, and garlic and cook over a gentle heat, stirring frequently, for about 5 minutes, until softened but not colored.
Add the spices and fry, stirring, for 1-2 mm, until fragrant, then add the ream, tomato paste, water, sugar, and salt. Bring slowly to a boil over a moderate heat, stirring, then lower the heat, and simmer gently stirring occasionally, for 10-15 mm. Remove the pan from the heat and let stand while cooking the chicken.
Cook skewered chicken under a preheated hot broiler for 5-6 mm, turning frequently.
Remove the chicken cubes from the skewers into the masala sauce, return to a low heat and simmer stirring, for about 5 minutes. Serve immediately, garnished with cilantro leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
Mix together in a bowl all the ingredients except the chicken. Drop the chicken cubes into the marinade. Cover and leave in the refrigerator overnight.
Thread the chicken on to skewers
Make the masala sauce by heating the ghee or vegetable oil in a large pan; add the onions, ginger, and garlic and cook over a gentle heat, stirring frequently, for about 5 minutes, until softened but not colored.
Add the spices and fry, stirring, for 1-2 mm, until fragrant, then add the ream, tomato paste, water, sugar, and salt. Bring slowly to a boil over a moderate heat, stirring, then lower the heat, and simmer gently stirring occasionally, for 10-15 mm. Remove the pan from the heat and let stand while cooking the chicken.
Cook skewered chicken under a preheated hot broiler for 5-6 mm, turning frequently.
Remove the chicken cubes from the skewers into the masala sauce, return to a low heat and simmer stirring, for about 5 minutes. Serve immediately, garnished with cilantro leaves.
Number of Servings: 6
Recipe submitted by SparkPeople user HCHATTERJEE.
Nutritional Info Amount Per Serving
- Calories: 221.3
- Total Fat: 11.1 g
- Cholesterol: 11.8 mg
- Sodium: 372.5 mg
- Total Carbs: 21.1 g
- Dietary Fiber: 2.0 g
- Protein: 9.8 g
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