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Chicken Makhani Indian Butter Chicken

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Ingredients

Adjust Servings:
1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white 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

Nutritional information

378.4
Calories
223 g
Calories From Fat
24.8 g
Total Fat
10.6 g
Saturated Fat
134.1 mg
Cholesterol
250.3 mg
Sodium
13.5 g
Carbs
1.9 g
Dietary Fiber
4.3 g
Sugars
26.3 g
Protein
307 g
Serving Size

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Chicken Makhani Indian Butter Chicken

Features:
    Cuisine:

    What is half & half ? Indian cooking

    • 60 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Makhani Indian Butter Chicken, Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from allrecipes.com., What is half & half ? Indian cooking, This recipe is not . very good at all. 1. It is bland. Cayenne will kick up any dish heat wise, but doesn’t add a whole ton of flavor. It comes out thick and you don’t even need the yogurt after a cup of half and half. 2. I’d save the time and effort and money as there are so many better store bought sauces that you can buy. They had a $7.99 one at Fresh Market but I can’t find it anymore. Came with a bay leaf, cardamom, and cinnamon packet and separate for the tomato part- but it’s not there anymore 3. You CAN SAVE it with a little coconut milk or substitute 1/2 water 1/2 light coconut milk in a 10 min instant brown rice and it would feel more authentic 4. add some fresh English peas or frozen green peas to heighten the color and sprinkle with fresh chopped cilantro. In summary, I will not make this again.


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    Steps

    1
    Done

    Heat 1 Tablespoon Oil in a Large Saucepan Over Medium High Heat.

    2
    Done

    Saute Shallot and Onion Until Soft and Translucent.

    3
    Done

    Stir in Butter, Lemon Juice, Ginger Garlic Paste, 1 Teaspoon Garam Masala, Chili Powder, Cumin and Bay Leaf.

    4
    Done

    Cook, Stirring, For 1 Minute.

    5
    Done

    Add Tomato Puree and Cook For 2 Minutes, Stirring Frequently.

    6
    Done

    Stir in Half-and-Half and Yogurt.

    7
    Done

    Reduce Heat to Low and Simmer For 10 Minutes, Stirring Frequently.

    8
    Done

    Season With Salt, Pepper and Cayenne.

    9
    Done

    Remove from Heat and Set Aside.

    10
    Done

    Heat 1 Tablespoon Oil in a Large Heavy Skillt Over Medium Heat.

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    Cali Hopkins

    Smoothie sorceress blending fruits and superfoods into delicious and nutritious drinks.

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