Chicken Makhani (Indian Butter Chicken)

  • 2 TBs peanut oil
  • 1 shallot
  • 1/4 white onion
  • 2 TBs butter
  • 1 TB ginger garlic paste
  • 2 TSP lemon juice
  • 2 TSP garam masala
  • 1 TSP chili powder
  • 1 TSP chili powder
  • 1 bay leaf
  • 1 cup tomato puree
  • 1 cup half-and-half
  • 1/4 cup plain yogurt
  • Salt and pepper
  • 1 pound boneless, skinless chicken
  • 1/4 TSP cayenne pepper
  • 1 TBS cornstarch
  • 1/4 cup water
  1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Saute shallot and onion until soft and translucent, about 5 minutes.
  2. Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
  3. Stir in half-and-half and yogurt. Reduce heat and low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
  4. Heat remaining 1 tablespoon oil in a large heavy skillet over medium. Cook chicken until lightly browned, about 10 minutes.
  5. Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.
  6. Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
  7. Serve over rice with naan.

Recipe courtesy of https://www.allrecipes.com/recipe/45957/chicken-makhani-indian-butter-chicken/