Chicken Makhani  Recipe

My favorite Indian dish is butter chicken, or chicken makhani. Full-flavored sauce complements chicken. Cayenne can be moderate or hot. Bring naan and basmati rice.

– 2 tablespoons peanut oil, divided – 1 shallot, finely chopped – ¼ white onion, chopped – 2 tablespoons butter – 1 tablespoon ginger garlic paste – 2 teaspoons lemon juice – 2 teaspoons garam masala, divided – 1 teaspoon chili powder – 1 teaspoon ground cumin – 1 bay leaf – 1 cup tomato puree – 1 cup half-and-half – ¼ cup plain yogurt – 1 pinch salt and ground black pepper to taste – 1 pound boneless, skinless chicken thighs, cut into bite-size piece – ¼ teaspoon cayenne pepper, or to taste – 1 tablespoon cornstarch – ¼ cup water

INGREDIENTS

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INSTRUCTION

Heat 1 tablespoon oil in a large pot on medium-high. Shallot and onion should be tender and transparent after 5 minutes.

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STEP  1 .

Butter, lemon juice, chili powder, cumin, bay leaf, and 1 teaspoon of garam masala should all be mixed in

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STEP 2.

For one minute, cook and stir. After you add the tomato sauce, cook for two minutes while stirring often.

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STEP 3.

Mix in yogurt and half-and-half. Simmer on low for 10 minutes, stirring often. Sprinkle salt and pepper. Stop cooking and set aside.

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STEP 4.

Heat remaining 1 tablespoon oil in a big heavy skillet on medium. Chicken should be lightly browned in 10 minutes. Lower heat and add remaining 1 teaspoon garam masala and cayenne. 

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STEP 5.

Simmer until liquid is reduced and chicken is no longer pink with a few spoonfuls of sauce. Add cooked chicken to sauce and stir. Mix cornstarch into sauce after dissolving in water. Cook 5–10 minutes until thickened.With naan, over rice.

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STEP 6.

Nutrition 

408Calories 28gFat 16gCarbs 23gProtein 

See also

Chili Garlic  Paneer Recipe