My friend Noor over at Ya Salaam Cooking has a wonderful collection of tasty recipes available, MashaAllah.
A few weeks ago I tried her recipe for Chicken Makhtoum and let me tell you it is delicious! I have cooked it at least twice already and my DH just loves the taste of it and this is what I am making for lunch today.
I double this recipe (it doubles very easily) whenever I make it because of my big family, MashaAllah. I have made a few tweaks here in my version…I sauteed the tomatoes and added frozen garden peas for a little bit of color and also decreased the amount of tomato paste because my DH is not too keen about tomato paste.
I served this delicious chicken dish with Indian Vegetable Rice (recipe to follow in the next post).
Chicken Makhtoum (adapted from Ya Salaam Cooking)
2 medium-sized tomatoes, chopped
1 tablespoon corn oil
1/2 cup onion, diced
1 cup of yogurt
1 teaspoon salt
1 tablespoon tomato paste
1 tablespoon Arabic spice mix
2 tablespoons corn oil
700 gram whole chicken, cut up into 4 pieces
1 cup of frozen garden peas
In a medium frying pan, saute the chopped tomatoes in 1 tablespoon of corn oil until mushy.
In a blender, add the sauteed tomatoes, onions, yogurt, salt, Arabian spice mix, and tomato paste and blend until smooth.
In a large pot, add the remaining 2 tablespoons of corn oil and once it is hot add the chicken pieces and fry until golden brown.
Add the yogurt mix. Cook on medium heat for 10 minutes and reduce the heat to low.
Add the frozen garden peas, gently stir in and then cover and let cook for about 20 minutes or until the chicken is no longer pink.
Serve with basmati rice or nice and hot parathas. Enjoy!
And Noor is right, this recipe would be really delicious if you substituted lamb or shrimp for the chicken.