Chicken Makhani (Indian Butter Chicken)
December 11, 2010
Article
I found out about Chicken Makhani a couple of weeks ago and have been dying to make it. I am in love with sauces, so this dish definitely caught my eye. The combination of a flavorful sauce and a little bit of spice made it a favorite in my book. I used a clove of garlic and some ground ginger instead of ginger garlic paste. I also used skim milk instead of half-and-half, like the original recipe (found on Big Oven) called for. My version of the recipe is the healthier option for those of you trying to eat healthy! =)
Chicken Makhani
Serves 4
- 1 tbsp olive oil
- 1 shallot (chopped)
- 1/4 white onion (chopped)
- 2 tbsp butter
- 2 tsp lemon juice
- 1 clove garlic (minced)
- 1/2 tsp ginger
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 bay leaf
- 1/4 cup plain yogurt
- 1 cup fat-free milk
- 1 cup tomato puree
- 1/4 tsp cayenne pepper (or to taste)
- salt
- ground black pepper
- 1 tbsp olive oil
- 1 lb chicken breasts or thighs (boneless skinless, cut into bite-size pieces)
- 1 tsp garam masala
- 1 pinch cayenne pepper
- 1 tbsp cornstarch
- 1/4 cup water
Directions:
- Heat 1 tbsp oil in a large sauce pan over medium heat. Saute the onion and shallot until soft (about 3 minutes).
- Stir in butter, lemon juice, garlic, ginger, 1 tsp garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute.
- Add tomato sauce and cook for 2 additional minutes, stirring frequently.
- Stir in milk and yogurt, reduce heat to low, and let simmer for 10 minutes, stirring frequently.
- Season with salt and pepper. Remove from heat and set aside
- Heat 1 tbsp oil in a large skillet over medium heat. Cook chicken until slightly browned (about 5 minutes).
- Reduce heat, season with 1 tsp garam masala and cayenne pepper, and stir in a few spoonfuls of sauce.
- Simmer until liquid has reduced and chicken is no longer pink.
- Stir cooked chicken into sauce.
- Mix together cornstarch and water. Stir into the sauce and cook over medium heat until thickened (about 5 minutes).
- Serve over rice and enjoy!
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Categories: Main Course, Meat, Recipes, Sauces
This looks really yummy – I’m going to make it this week! (Glad you could put the garam masala to work so quickly…)