Chicken Makhani

Name: Chicken Makhani
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 6 chicken thighs, boneless, skinless; 2 tbsp canola oil; 1 onions; 2 slices gingerroot; 2 cloves garlic; 2 cups canned tomatoes (diced); 1/2 cup yogurt, plain, 2%; 1 tsp ground cumin; 1/4 tsp cayenne pepper; 1/2 cup fresh cilantro; 1 cup basmati rice; 2 tsp olive oil; 1 bay leaf; 1/2 tsp turmeric; 1 1/2 cup water; 1 cardamom pods; 1 cinnamon sticks

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Submitted by Sandy Wong, RD, Peritoneal Dialysis Dietitian, Royal Columbian Hospital (ON)

Preparation : 20 min Cooking : 30 min

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Ingredients

6	chicken thighs, boneless, skinless, cut in cubes	400 g
2 tbsp	canola oil	30 mL
1	onions	200 g
2 slices	gingerroot	3 g
2 cloves	garlic
2 cups	canned tomatoes (diced)	500 g
1/2 cup	yogurt, plain, 2%	130 g
1 tsp	ground cumin	3 g
1/4 tsp	cayenne pepper [optional]	1 g
1/2 cup	fresh cilantro, chopped	18 g
1 cup	basmati rice	200 g
2 tsp	olive oil	10 mL
1	bay leaf	0.2 g
1/2 tsp	turmeric	2 g
1 1/2 cup	water	375 mL
1	cardamom pods	0.2 g
1	cinnamon sticks	3 g

Method

Chicken

Puree onion, ginger and garlic in blender.
Heat 1 tbsp oil. Brown pureed mixture, cumin, cayenne pepper (optional) and 1 tsp garam masala.
Add tomatoes, and cook for 2 minutes, stirring frequently.
Stir in yogurt and reduce heat to low, simmer for 10 minutes, stirring frequently. Remove from heat and set aside.
Heat 1 tbsp oil, add chicken, cook until lightly browned. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce. Add Cilantro.
Cook for 5 to 10 minutes on low heat. Stir occasionally.

Fragrant Basmati Rice

Heat oil in sauce pan. Add rice and spices and toast slightly. Add water. Bring to a boil. Cover and simmer for approximately 15 minutes.