cookware
- rice cooker
- hand blender
| For the Chicken | |
1 | Preheat oven to 400F or a grill on high heat. Toss the cubed chicken with the lemon juice and salt. Then mix with the remaining marinade ingredients and set aside for at least 30 minutes or up to a few hours. Bake or grill until mostly cooked through and set aside. |
| For the Makhani Sauce | |
2 | Heat the butter in a large pot over medium heat. Add the cardamom, cinnamon, and cloves and toast lightly for a couple of minutes until fragrant and sizzling. Take care not to burn them. Add the fenugreek seeds, ginger, garlic, onion, and chiles. Cook stirring frequently for about 5 minutes to soften the onion. Add the tomato puree and a large pinch of salt. Puree with a hand blender at this stage if desired. Add the cooked chicken and ¼ cup water. Simmer over low heat covered for as long as possible. Add the cauliflower 12 – 15 minutes before serving, along with the remaining ingredients. Adjust consistency by adding more water or reducing further. Adjust flavors as desired. |
| For the Rice | |
3 | Add all ingredients to rice cooker. When the rice is finished, unplug the cooker and fluff rice. Keep lid on until ready to serve. |
notes
For vegetarian option, replace firm tofu or paneer with chicken.
