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Recipe printed from: https://www.kidneycommunitykitchen.ca/kkcookbook/recipes/chicken-makhani/

Chicken Makhani

Sandy Wong

Chicken Makhani

A version of the popular Indian dish.

Ingredients

Chicken:
1 lb
boneless, skinless chicken thighs, cut in cubes
2 tbsp
oil
1
onion
2
slices ginger
2
cloves garlic
2 cups
unsalted crushed tomato
1/2 cup
yogurt
1 tsp
ground cumin
1 tsp
garam masala
1/4 tsp
cayenne pepper (optional)
1/2 cup
cilantro, chopped
Fragrant Basmati Rice:
1 cup
basmati rice
2 tsp
olive oil
1
bay leaf
1/2
turmeric
1/2 cup
water
1
cardamom pod
1
cinnamon stick

Directions

Chicken

1. Puree onion, ginger and garlic in blender.

2. Heat 1 tbsp oil. Brown pureed mixture, cumin, cayenne pepper (optional) and garam masala.

3. Add tomatoes, and cook for 2 minutes, stirring frequently.

4. Stir in yogurt and reduce heat to low, simmer for 10 minutes, stirring frequently. Remove from heat and set aside.

5. 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.

6. 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.

Nutrient Analysis

  • Calories: 2224 KCal
  • Protein: 120 g
  • Carbohydrates: 304 g
  • Fibre: 28 g
  • Total Fat: 48 g
  • Sodium: 776 mg
  • Phosphorus: 1688 mg
  • Potassium: 8028 mg

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