Chicken Makhani (Indian Butter Chicken)
Ingreadient
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2 tablespoons peanut oil, divided
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1 shallot, finely chopped
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¼ white onion, chopped
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2 tablespoons butter
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1 tablespoon ginger garlic paste
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2 teaspoons lemon juice
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2 teaspoons garam masala, divided
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1 bay leaf
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1 cup tomato puree
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1 cup half-and-half
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¼ cup plain yogurt
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1 pinch salt and ground black pepper to taste
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1 pound boneless, skinless chicken thighs, cut into bite-size pieces
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¼ teaspoon cayenne pepper, or to taste
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1 tablespoon cornstarch
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¼ cup water
Direction
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Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
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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.
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Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
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Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
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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.
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Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
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Serve over rice with naan.
