Chicken Makhani (Butter Chicken)

Name: Chicken Makhani (Butter Chicken)
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: ————sauce————; 1 T peanut oil; 1 shallot, minced; 2 T butter; 1/2 lemon, juiced; 1 1/2 T garlic, minced; 1 1/2 t ginger root, minced; 1 t garam masala; 1 t chili powder; 1 t ground cumin; 1 t ground coriander; 1/4 t fenugreek; 1/4 t cayenne pepper (optional); 1 bay leaf; 1 can (10 oz) tomato sauce; 1 tomato, chopped; 1/4 c plain, whole milk yogurt; 1/4 c heavy cream; dash salt and pepper; —————chicken prep—————; 1 T peanut oil; 1 lb chicken breast, cubed; 1 t garam masala; 1 pinch cayenne pepper (optional); 1 T cornstarch; 1/4 c cold water

tornadoalli @tornadoalli

Our first exposure to butter chicken was (almost embarrassingly) a frozen Trader Joe's meal. While very good, we wanted to find something for home cooking and this is what I've settled on.

tornadoalli @tornadoalli

Our first exposure to butter chicken was (almost embarrassingly) a frozen Trader Joe's meal. While very good, we wanted to find something for home cooking and this is what I've settled on.

Saved

Ingredients

30 minutes

4 servings

————sauce————
1 Tpeanut oil
1shallot, minced
2 Tbutter
1/2lemon, juiced
1 1/2 Tgarlic, minced
1 1/2 tginger root, minced
1 tgaram masala
1 tchili powder
1 tground cumin
1 tground coriander
1/4 tfenugreek
1/4 tcayenne pepper (optional)
1bay leaf
1 can (10 oz)tomato sauce
1tomato, chopped
1/4 cplain, whole milk yogurt
1/4 cheavy cream
dashsalt and pepper
—————chicken prep—————
1 Tpeanut oil
1 lbchicken breast, cubed
1 tgaram masala
1 pinchcayenne pepper (optional)
1 Tcornstarch
1/4 ccold water

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Steps

30 minutes

1

Heat oil in large, deep frying pan over medium heat. Add shallot and cook until translucent, about 2 minutes.
2

Add butter, lemon juice, garlic, ginger, spices, and bay leaf. Cook for an additional 1-2 minutes.
3

Add tomato sauce and tomatoes. Cook an additional 2 minutes.
4

Add yogurt and cream. Reduce heat to low and simmer for about 10 minutes while preparing chicken.
5

Heat oil over medium-high heat in medium sized frying pan or skillet. Cook chicken thoroughly.
6

Once browned, reduce heat to low. Add garam masala, cayenne, and 1/4 c of sauce. Cook for about 1 minute then add chicken mixture to sauce.
7

Combine cornstarch and water. Add to sauce. Cook for another 3-5 minutes until desired texture is reached. Remove from heat and serve over basmati rice.