La recette du kilichi

La recette du «Kilichi» nécessite de vous, assez de patience. Idéale à tester pendant l’été à cause du soleil qui est impératif.

Ingrédients pour 1 kg de bœuf

2 cuillérée à soupe de sel
2 oignons
2 cuillérées à soupe de gingembre en poudre
1 tasse d’arachide
2 cuillérées à soupe de poivre
2 gousses d’ail
2 Piments rouge
3 bouillons Maggi

Préparation du kilichi

Nettoyer la viande et ôter toute la graisse. En faire des filets pour étaler sur un récipient plat comme une planche. Mettre à l’abri de la poussière et laissez sécher pendant 8 heures (ou beaucoup plus, selon l’intensité du soleil).
Quand la viande est bien sèche, faire macérer la viande dans la pâte d’arachides et tous les autres condiments mélangés. Salez.

Séchez à nouveau la viande au soleil pendant environ 30 minutes.
Mettre sur le grillage ou au barbecue. Puis fumer à la chaleur du feu très délicatement.
Croquez !

Fully recipes directions

It is one of the most loved chicken dishes in India. A quick 40-minute butter chicken recipe which is creamy and fully packed with flavors. Usually, it is served with a naan roti or long grain basmati rice. This recipe will itself produce an adequate amount of sauce but if you want more sauce then add some more tomato sauce or cream. Though it will enhance the flavor but adding it in more amount can even make it worse. So be careful!

PREP: 10 MINS

COOK: 3 HRS - 4 HRS

Difficulties

NORMAL

SERVES 2 OR 4 WITH

OTHER MEALS FOOD

Ingredients

750g chicken breast
50g butter
1 tin chopped tomatoes
1 onion
2 garlic clove
2 tsp chilli powder
2 tsp ginger, ground
3 tsp turmeric, ground
3 tsp coriander, ground
1 lemon
300g basmati rice

Instructions

Preheat oven to 375 degrees. In a skillet melt a few tablespoons of butter over medium heat. Stir in garlic and onion and cook slowly about 15 minutes until the onion caramelizes to a dark brown.
In a saucepan, over medium-high melt the remaining butter heat along with the heavy cream, tomato sauce, cayenne pepper, salt, and garam masala. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
In the meantime toss the cubed chicken breast with vegetable oil until coated, and season with tandoori masala.
On a preheated oven bake chicken for 12 minutes until no longer pink in the center. Now, add the chicken to the sauce and simmer for 5 more minutes.
Garnish with cilantro and serve with naan or rice.

Nutrition Facts

Per Serving: 367 calories; 26.2g fat; 5.7g carbohydrates; 20.3g protein; 81mg cholesterol; 64mg sodium.

It really saves me time and effort. Chicken Makhani with Basmati Rice is exactly what our business has been lacking. I use Chicken Makhani with Basmati Rice often. ― Mufi Alex Cheft at L.A Restaurant

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