Ingredients
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1
-
1
-
1/4
-
2
-
2
-
1
-
1
-
1
-
1
-
1
-
1/4
-
1
-
1
-
1/4
-
1
Directions
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
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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. |
|
11
Done
|
Cook Chicken Until Lightly Browned, About 10 Minutes. |
|
12
Done
|
Reduce Heat and Season With 1 Teaspoon Garam Masala and Cayenne. |
|
13
Done
|
Stir in About 1/3 of the Sauce and Simmer Until Liquid Has Reduced and Chicken Is No Longer Pink, About 5 Minutes. |
|
14
Done
|
Pour the Rest of the Sauce Into the Chicken. |
|
15
Done
|
Mix Together Cornstarch and Water, Then Stir Into the Sauce. |
