Step-by-step instructions
0/7 done- 1
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
- 2
Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
- 3
Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
- 4
Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
- 5
Reduce heat, and season with remaining 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. Add cooked chicken into sauce and stir together.
- 6
Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
- 7
Serve over rice with naan.
Chicken Makhani (Indian Butter Chicken)
✦ Newby MITCHMAN21
This butter chicken recipe, or chicken makhani, is a favorite Indian dish that features a full-flavored sauce with spices that complement chicken.
Step-by-step instructions
0/7 done- 1
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
- 2
Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
- 3
Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
- 4
Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
- 5
Reduce heat, and season with remaining 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. Add cooked chicken into sauce and stir together.
- 6
Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
- 7
Serve over rice with naan.
Ingredients (18)
2 tablespoons peanut oil, divided
1 shallot, finely chopped
0.25 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
0.25 cup plain yogurt
1 pinch salt and ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
0.25 teaspoon cayenne pepper, or to taste
1 tablespoon cornstarch
0.25 cup water
Ingredients(18)
2 tablespoons peanut oil, divided
1 shallot, finely chopped
0.25 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
0.25 cup plain yogurt
1 pinch salt and ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
0.25 teaspoon cayenne pepper, or to taste
1 tablespoon cornstarch
0.25 cup water
Originally from allrecipes.com
Saved by the Recipio community