Chicken Makhani (Indian Butter Chicken)
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.
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INGREDIENTS
Nutrition- 1tablespoon peanut oil
- 1
- 1⁄4white onion, chopped
- 2tablespoons butter
- 2teaspoons lemon juice
- 1tablespoon ginger-garlic paste
- 1teaspoon garam masala
- 1teaspoon chili powder
- 1teaspoon ground cumin
- 1
- 1⁄4cup plain yogurt
- 1cup half-and-half
- 1cup tomato puree
- 1⁄4
- 1pinch salt
- 1pinch black pepper
- 1tablespoon peanut oil
- 1
- 1teaspoon garam masala
- 1pinch cayenne pepper
- 1tablespoon cornstarch
- 1⁄4cup water
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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.
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