Chicken Makhani

“Indian butter chicken”

Serves 4ish. Reccomended to serve over rice. Mildly spicey, can be adjusted w/ amount of cayenne pepper.

Ingredients

Sauce ingredients:

  • 1 tbsp. peanut oil (vegetable will work)
  • 1 shallot, finely chopped
  • 1 white onion, finely chopped
  • 2 tbsp. butter
  • 2 tsp. lemon juice
  • 1 tbsp. ginger garlic paste (ginger + garlic + butter, 1 tsp. each)
  • 1 tsp. garam masala
  • 1 tsp. chili powder
  • t tsp. cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half and half
  • 1 cup tomato puree (note: 1/2 cup probably better)
  • 1/4 tsp. cayenne pepper (or to taste)
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tbsp. cornstarch
  • 1/4 cup water

Chicken ingredients:

  • 1 tbsp. peanut oil
  • 2 pounds boneless, skinless chicken, cut into bite sized pieces
  • 1 tsp. garam masala
  • 1 pinch cayenne pepper (or to taste)

Instructions

  1. Heat 1 tbsp. oil in large saucepan over medium-high heat. Saute shallot and onion until soft and translucent.
    1. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp. garam masala, chli powder, cumin and bay leaf. Stir for ~1min.
    2. Add tomato sauce, cook for ~1min.
    3. Reduce heat to low and simmer for 10 mins, stirring frequently. Season with salt and pepper.
  2. Heat 1 tbsp. oil in heavy skillet over medium heat. Cook chicken until lightly browned (~10min).
  3. Reduce heat and season with 1 tsp. garam masala and 1 tsp. cayenne pepper. Add a few spoonfuls of sauce (slightly more than enough to coat chicken), simmer until sauce has reduced and chicken is no longer pink.
  4. Stir cooked chicken into sauce.
  5. Mix together cornstarch and water, then add mixture to sauce. Cook for 5-10min, or until thickened.

Notes

  • Recipie for garam masala follows:
    • 1 tbsp. ground cumin
    • 1 1/2 tsp. ground corriander
    • 1 1/2 tsp. ground cardamom
    • 1 1/2 tsp. ground black pepper
    • 1 tsp. ground cinnamon
    • 1/2 tsp. ground cloves
    • 1/2 tsp. ground nutmeg