Chicken Makhani WW=5 pts (1/3 cup serving)

Ingredients

MARINADE
1/2 cup plain yogurt
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 teaspoon chili powder
1 tablespoon ground corriander seeds
1/2 teaspoon salt
4 tablespoons lemon juice
2 tablespoons oil
2 pounds chicken thighs, skinned, boned and cubed

MASALA SAUCE
4 tablespoons of ghee or oil
2 onions, thinly sliced and chopped
1 inch piece of fresh ginger root finely chopped
2 garlic cloves, minced
6 cardamoms, bruised
1 cinnamon stick
2 teaspoons garam masala
2 teaspoons ground corriander
1 teaspoon chili powder, or to taste
1/4 tsp turmeric powder
1 and 1/4 cups of heavy cream
45 ground unsalted, (not roasted) cashew nuts
2 tablespoons of tomato paste
4 tablespoons of hot water
1/2 teaspoon each of sugar and salt
1/4 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.