Name: Poultry Makhani Style
Prep time: 30 min
Cook time: 1470 min
Total time: 1500 min
Yield: 4 Portionen
Ingredients: 125 Milliliter Plain yogurt; 1 Esslöffel Lemon juice; 1 Teelöffel Turmeric powder; 2 Teelöffel Garam Masala; Chili powder; 1 Teelöffel ground cumin; 1 Esslöffel freshly grated ginger; 2 Knoblauchzehen Garlic cloves; 750 Gramm Pheasant and/or partridge, cut into bite-sized pieces; 2 Esslöffel Ghee; 240 Milliliter Pureed tomatoes; 240 Milliliter Cream; 1 Esslöffel Sugar; 1 Teelöffel Salt; Fresh coriander, for garnish; Basmati rice or naan bread, as a side dish

Cook Time

25 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This Poultry Makhani is a feast for the senses! I especially like to make it in the autumn when the days get shorter and you crave something warming. The tender poultry, marinated in yogurt and spices, is simmered in a creamy tomato sauce. The preparation takes some time, as the meat ideally marinates overnight, but the result is worth every minute. Served with basmati rice or naan bread, it is a perfect dish for special occasions or a cozy dinner with friends. An absolute highlight of Indian cuisine that works wonderfully with the Thermomix®!

Ingredients (16 ingredients)

125 Milliliter Plain yogurt
1 Esslöffel Lemon juice
1 Teelöffel Turmeric powder
2 Teelöffel Garam Masala
Chili powder
1 Teelöffel ground cumin
1 Esslöffel freshly grated ginger
2 Knoblauchzehen Garlic cloves
750 Gramm Pheasant and/or partridge, cut into bite-sized pieces
2 Esslöffel Ghee
240 Milliliter Pureed tomatoes
240 Milliliter Cream
1 Esslöffel Sugar
1 Teelöffel Salt
Fresh coriander, for garnish
Basmati rice or naan bread, as a side dish

Preparation (6 steps)

Prepare marinade

Thermomix® Setting

20 sec/Speed 3

Place 125 ml plain yogurt, 1 tbsp lemon juice, 1 tsp turmeric powder, 2 tsp Garam Masala, 0 tsp chili powder (or cayenne pepper powder), 1 tsp ground cumin, 1 tbsp freshly grated ginger and 2 crushed garlic cloves in the mixing bowl and stir for 20 sec./speed 3.

Marinate meat

Cut 750 g pheasant and/or partridge into bite-sized pieces and mix in a bowl with the marinade. Cover and leave to marinate in the refrigerator overnight or for up to 24 hours (at least 3 hours).

Fry meat

Melt 2 tbsp ghee in a large pan over high heat. Remove the meat from the marinade, but do not wipe or shake off the marinade (but do not pour the remaining marinade in the bowl into the pan. The remains will be added to the sauce later). Add the marinated meat to the pan and fry until white all over (it does not really brown due to the marinade).

Prepare sauce

Thermomix® Setting

30 min/194°F/Speed 2 90

Put 240 ml pureed tomatoes, 240 ml cream, 1 tbsp sugar, 1 tsp salt and the remaining marinade from the bowl into the mixing bowl and simmer for 30 min./90°C/speed 2.

1800

Season sauce

Thermomix® Setting

10 sec/Speed 4

Season the sauce and add more salt if necessary. Stir for 10 sec./speed 4.

Serve

Thermomix® Setting

5 min/176°F/Linkslauf Speed 1 80 Reverse

Add the fried meat to the sauce in the mixing bowl and heat for 5 min./80°C/reverse rotation speed 1. Garnish with fresh coriander and serve with basmati rice or naan bread.

300