INDIAN CHICKEN (MAKHANI)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • FOR SAUCE
  • * peanut oil
  • * 1 shallot, finely chopped
  • * about 1/4 white onion, chopped
  • * 2 tablespoons butter
  • * lemon juice
  • * ginger paste
  • * minced garlic
  • * 1 teaspoon garam masala
  • * 1 teaspoon chili powder
  • * 1 teaspoon ground cumin
  • * 1-2 bay leaf
  • * about 1/4 cup plain yogurt
  • * 1 cup half-and-half
  • * 1 small can of tomato puree
  • * red pepper (or cayenne) to your liking
  • * salt & pepper
  • FOR CHICKEN
  • * peanut oil
  • * 1 pound boneless, skinless chicken breast (cut into bite-size pieces)
  • * about 1 teaspoon garam masala
  • * red pepper or cayenne pepper & salt to taste
  • * 1 tablespoon cornstarch
  • * about 1/4 cup water
  • *** you can add potato and mushroom :-)

Directions

  • 1. Heat oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger, garlic, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for about 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes or so, stirring frequently. Season with salt & pepper. Remove from heat and set aside.
  • 2. Heat 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/red pepper/salt. 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. Mix together cornstarch and water, then stir into the sauce. Cook about 10 minutes more, or until thickened.
  • *** serve this dish over basmati rice with veggies or just plain *** don't forget the naan/Indian bread :-)

Notes

Categories: Indian  Misc. One Dish 

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