Chicken Makhani (indian Butter Chicken)

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 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, to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 lb boneless skinless chicken thighs, cut into bite size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Recipe

• 1 heat 1 tablespoon oil in a large saucepan over medium high heat.
• 2 saute shallot and onion until soft and translucent.
• 3 stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
• 4 cook, stirring, for 1 minute.
• 5 add tomato puree and cook for 2 minutes, stirring frequently.
• 6 stir in half-and-half and yogurt.
• 7 reduce heat to low and simmer for 10 minutes, stirring frequently.
• 8 season with salt, pepper and cayenne.
• 9 remove from heat and set aside.
• 10 heat 1 tablespoon oil in a large heavy skillt over medium heat.
• 11 cook chicken until lightly browned, about 10 minutes.
• 12 reduce heat and season with 1 teaspoon garam masala and cayenne.
• 13 stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
• 14 pour the rest of the sauce into the chicken.
• 15 mix together cornstarch and water, then stir into the sauce.
• 16 cook for 5 to 10 minutes, or until thickened.