Recipe: Indian Butter Chicken (Chicken Makhani)

Ingredients

– 1 tablespoon peanut oil
– 1 shallot, finely chopped
– 1/4 white onion, chopped
– 2 tablespoons butter
– 2 teaspoons lemon juice
– 1 tablespoon ginger garlic paste
– 1 teaspoon garam masala
– 1 teaspoon chili powder
– 1 teaspoon ground cumin
– 1 bay leaf
– 1/4 cup plain yogurt
– 1 cup half-and-half
– 1 cup tomato puree
– 1/4 teaspoon cayenne pepper, or to taste
– 1 pinch salt
– 1 pinch black pepper
– 1 tablespoon peanut oil
– 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
– 1 teaspoon garam masala
– 1 pinch cayenne pepper
– 1 tablespoon cornstarch
– 1/4 cup water

Directions

  • Heat 1 tablespoon of oil in a large sauce-pan over medium high heat.
  • Saute shallot and onion until soft and translucent.
  • Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook while stirring for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently.
  • Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently.
  • Season with salt and pepper. Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillet over medium heat.
  • Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne.
  • Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  • Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Bonne appetite!

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