Indian Butter Chicken

Chicken Makhani or Indian Butter Chicken is not only my favorite Indian dish but probably one of my favorite chicken dishes as well. Just change the amount of cayenne to make this dish as mild or as spicy as you like. Try using 1/4 cup of ground cashes as a replacement for corn starch and also some ground coriander for a more authentic Indian flavor.

This recipe for butter chicken is one of the better recipes I have found. The chicken is just so soft and yummy it really is not like any other chicken you have tasted. This girl is a permanent convert to Indian food! I am just sorry I haven’t been eating it longer.

If you prefer a more traditional chicken recipe then I suggest you try my very popular caramelized baked chicken but hey why not be a little adventurous!

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

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