Chicken Makhani (Indian Butter Chicken)
Serves: 2
Clarabelle Lynch
1 January 1970
Based on User reviews:
50
Spice
50
Sweetness
55
Sourness
46
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Peanut Oil2 tbsps
Butter2 tsps
Lemon Juice1 tsp
Garam Masala1 tsp
Chili Powder1 tsp
Ground Cumin1
Bay Leaf1 cup
Plain Yogurt1 cup
Half-And-Half1 cup
Tomato Puree1 pinch
Cayenne Pepper1 pinch
Salt1 pinch
Black Pepper1 tbsp
Cornstarch1 cup
WaterDirections:
1
Heat 1 tablespoon oil in a large saucepan over medium high heat
2
Saute shallot and onion until soft and translucent
3
Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf
4
Cook, stirring, for 1 minute
5
Add tomato sauce, and cook for 2 minutes, stirring frequently
6
Stir in half-and-half and yogurt
7
Reduce heat to low, and simmer for 10 minutes, stirring frequently
8
Season with salt pepper
9
Remove from heat and set aside
10
Heat 1 tablespoon oil in a large heavy skillet over medium heat
11
Cook chicken until lightly browned, about 10 minutes
12
Reduce heat, and season with 1 teaspoon garam masala and cayenne
13
Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink
14
Stir cooked chicken into sauce
15
Mix together cornstarch and water, then stir into the sauce
16
Cook for 5 to 10 minutes, or until thickened