Chicken makhani masala I made for dinner with roasted garlic brown rice and quinoa. Not 100% traditional but delicious nonetheless. I’ll post the ingredients etc later tonight.
The brown rice and quinoa mix is prepare and in a bag; brand is called Seeds of Change. You only have to nuke the for 90 seconds.
For the chicken:
1-2 lbs chicken (I got boneless and skinless thighs because I like that they’re more flavorful than breast meat). A lot of recipes call for cutting the meat into cubes; I left them whole.
1/2 container 2% fat Greek yogurt. Traditionally they use half and half yogurt I believe but I had Greek so that’s what I used.
4 tbsp tomato paste
1 lemon (juice)
6 cloves garlic
1 can mild rotel
1 Roma tomato (optional)
Coconut oil (or traditionally they use ghee)
Olive oil 1/2 cup for marinade
Roasted garlic powder
DAK’s Asian Zing
Red pepper flakes
I marinated the chicken for 24 hours. So put all the spices in with the chicken, of the 1/2 container yogurt I used, I used half of that for the marinade. Leave the other 1/4 for finishing the sauce or leave if you prefer heavier tomato flavor.
Added the juice of 1 lemon and the garlic and bay leaf.
Next day I sautéed the chicken in the Ninja Foodi on high in 2 batches in a little coconut oil, then put all the chicken back in, changed temperature to medium and added tomato, paste and rotel. I also added the last of the yogurt and let it simmer for another 5-10 minutes and serve.