Community Pick
Chicken Makhani (Indian Butter Chicken)
101
People talking
-
-
-
-
-
MORE
Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from allrecipes.com.
- Ready In:
- 40mins
- Serves:
- Units:
101
People talking
ingredients
- 1 tablespoon peanut oil
- 1 shallot, finely chopped
- 1⁄4 white onion, chopped
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 1⁄4 cup plain yogurt
- 1 cup half-and-half
- 1 cup tomato puree
- 1⁄4 teaspoon cayenne pepper, to taste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon peanut oil
- 1 lb boneless skinless chicken thighs, cut into bite size pieces
- 1 teaspoon garam masala
- 1 pinch cayenne pepper
- 1 tablespoon cornstarch
- 1⁄4 cup water
directions
- Heat 1 tablespoon oil in a large saucepan over medium high heat.
- Saute shallot and onion until soft and translucent.
- Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
- Cook, stirring, for 1 minute.
- Add tomato puree and cook for 2 minutes, stirring frequently.
- Stir in half-and-half and yogurt.
- Reduce heat to low and simmer for 10 minutes, stirring frequently.
- Season with salt, pepper and cayenne.
- Remove from heat and set aside.
- Heat 1 tablespoon oil in a large heavy skillt over medium heat.
- Cook chicken until lightly browned, about 10 minutes.
- Reduce heat and season with 1 teaspoon garam masala and cayenne.
- Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
- Pour the rest of the sauce into the chicken.
- Mix together cornstarch and water, then stir into the sauce.
- Cook for 5 to 10 minutes, or until thickened.
MY PRIVATE NOTES
Add a Note
Advertisement
Advertisement
RECIPE MADE WITH LOVE BY
@Grace Lynn
Contributor
@Grace Lynn
Contributor
"Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from allrecipes.com."
JOIN THE CONVERSATION
upload
review
tweak
ask
all
reviews
tweaks
q&a
sort by:
-
What is half & half ? ( Indian cooking)Replies 2
-
This recipe is not . very good at all. 1.) It is bland. Cayenne will kick up any dish heat wise, but doesn't add a whole ton of flavor. It comes out thick and you don't even need the yogurt after a cup of half and half. 2.) I'd save the time and effort and money as there are so many better store bought sauces that you can buy. (They had a $7.99 one at Fresh Market but I can't find it anymore. Came with a bay leaf, cardamom, and cinnamon packet and separate for the tomato part- but it's not there anymore 3.) You CAN SAVE it with a little coconut milk or substitute 1/2 water 1/2 light coconut milk in a 10 min instant brown rice and it would feel more authentic 4.) add some fresh English peas or frozen green peas to heighten the color and sprinkle with fresh chopped cilantro. In summary, I will not make this again.Replies 3 -
This recipe not only looks bad it taste awful. I dont know how anyone can say this slop taste good. Oh well to each his own.1Replies 1
-
Some of the best butter chicken I've ever eaten! I recommend removing from the heat, stirring in the half and half and yogurt and then returning to the heat...this way it won't curdle.3Reply -
2Reply
see 121 more
