CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN) image

Number Of Ingredients 23

1 tablespoon peanut oil
2 small white onions, chopped
3-4 tablespoons butter
1 tbsp lemon juice
2 tablespoon ginger garlic paste
1 tbsp garam masala
1 tbsp chili powder
1 tbsp ground cumin
2 bay leaf
1/2 cup plain yogurt
1.5 - 2 cup half-and-half
1 can 28oz tomato puree
1/2 teaspoon cayenne pepper, or to taste
1/4 cup ground almonds
1 pinch salt
1 pinch black pepper
For the chicken:
2 tablespoon peanut oil
2 pound boneless, skinless chicken thighs, cut into bite-size pieces
2 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Steps:

1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside. 2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 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. Stir cooked chicken into sauce. 3. Eat, glorious curry nirvana.