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¶
- Heat 1 tbsp. oil in large saucepan over medium-high heat.
Saute shallot and onion until soft and translucent.
- Stir in butter, lemon juice, ginger-garlic paste, 1 tsp. garam masala, chli powder, cumin and bay leaf. Stir for ~1min.
- Add tomato sauce, cook for ~1min.
- Reduce heat to low and simmer for 10 mins, stirring frequently. Season with salt and pepper.
- Heat 1 tbsp. oil in heavy skillet over medium heat. Cook chicken until lightly browned (~10min).
- 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.
- Stir cooked chicken into sauce.
- 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