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Indian Chicken Makhani

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Ingredients

Adjust Servings:
2 cups cooked white rice
1 tablespoon vegetable oil or 1 tablespoon canola oil
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite-size pieces
1 finely chopped med-large onion
1 teaspoon finely grated gingerroot
1 teaspoon minced garlic
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground red pepper

Nutritional information

483.8
Calories
141 g
Calories From Fat
15.8 g
Total Fat
6.3 g
Saturated Fat
119.9 mg
Cholesterol
805 mg
Sodium
53.2 g
Carbs
2.7 g
Dietary Fiber
14.1 g
Sugars
31.9 g
Protein
481 g
Serving Size

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Indian Chicken Makhani

Features:
    Cuisine:

    This was amazing! I added a little more garam masala, another garlic clove (both crushed)and a few thai chiles while it simmered, we subscribe to "If you're not sweating, you're not eating." I replaced the rice with cous cous and left it separate. Wrapped it all up in rotis. It was so good my hubby is already asking me to make it again and it has only been 2 days! ADDITIONAL NOTE: I combined all the dry spices in a plastic container and made enough for 6 batches of chicken. Now when I want it I just need to scoop it out!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Indian Chicken Makhani,Easy, healthy and flavorful one-pot meal. Exotic flavor with somewhat common ingredients.,This was amazing! I added a little more garam masala, another garlic clove (both crushed)and a few thai chiles while it simmered, we subscribe to “If you’re not sweating, you’re not eating.” I replaced the rice with cous cous and left it separate. Wrapped it all up in rotis. It was so good my hubby is already asking me to make it again and it has only been 2 days! ADDITIONAL NOTE: I combined all the dry spices in a plastic container and made enough for 6 batches of chicken. Now when I want it I just need to scoop it out!,This was amazing! I added a little more garam masala, another garlic clove (both crushed)and a few thai chiles while it simmered, we subscribe to “If you’re not sweating, you’re not eating.” I replaced the rice with cous cous and left it separate. Wrapped it all up in rotis. It was so good my hubby is already asking me to make it again and it has only been 2 days! ADDITIONAL NOTE: I combined all the dry spices in a plastic container and made enough for 6 batches of chicken. Now when I want it I just need to scoop it out!


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    Steps

    1
    Done

    Start Cooking Rice.

    2
    Done

    Cook Chicken in Oil in a Large Pot Over Med-High Heat Until Just Starting to Brown.

    3
    Done

    Add Onion and Some Salt, Stir Until the Onion Is Soft.

    4
    Done

    Add Ginger and Garlic; Stir For 2 Minutes. Sprinkle on Garam Masala, Chili Powder, Cumin, and Red Pepper, Stirring For 2 Minutes.

    5
    Done

    Stir in Remaining Ingredients and Bring to a Boil.

    6
    Done

    Reduce Heat and Simmer Uncovered For 20 Minutes.

    7
    Done

    Remove Bay Leaf and Stir in Prepared Rice. Taste For More Salt and Black Pepper.

    8
    Done

    Plate and Garnish With Chopped Scallions/Green Onions and/or Cilantro (if Desired).

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