Indian Chicken (Makhani)
CATEGORIES
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. 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. 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. 3. Mix together cornstarch and water, then stir into the sauce. Cook about 10 minutes more, or until thickened.
  5. *** serve this dish over basmati rice with veggies or just plain *** don't forget the naan/Indian bread :-)