Monday, January 26, 2009

Chicken Makhani (Indian Butter Chicken)


1 Tbs Peanut Oil
1 Shallot, Finely Chopped
1/4 white onion, Chopped
2 Tbs Butter
2 tsp lemon juice
1-1/2 Tbs Ground Ginger Paste
1-1/2 Tbs Minced Garlic Paste
1 tsp Garam Masala (a spice in the spice aisle)
1 tsp Chili Powder
1 tsp ground cumin
1 tsp ground coriander
1 Bay Leaf
1/4 cup plain yogurt
1/4 cup heavy cream
1 Cup Tomato Sauce
1/4 tsp Cayenne Pepper or to taste
1 pinch of salt
1 pinch of Black Pepper
1 Tbs Peanut Oil
1 Lb. Boneless, Skinless Chicken thighs (or Breasts) and cut into bite-size pieces
1 tsp Garam Masala
1 Pinch cayenne pepper
Cooked Rice

1. Heat 1 Tbs 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 paste, garlic paste, 1 tsp garam masala, chili powder, cumin, coriander and bay leaf
4. Cook, stirring for 1 min. and add tomato sauce and cook for 2 min. stirring frequently
5. Stir in heavy cream and yogurt, reduce heat to low and simmer for 10 min, stirring frequently
6. Season with salt and pepper, remove from head and set aside
7. Heat 1 Tbs oil in a large heavy skillet over medium heat, cook chicken until lightly browned
8. Reduce heat and season with 1 tsp garam masala and cayenne
9. Stir in a few spoonfuls of sauce and simmer until liquid has reduced and chicken is no longer pink and stir chicken into sauce
Serve over rice

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