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 Additional Links ---------------- `Recipe srouce `__