This butter chicken recipe, or chicken makhani, is one of my favorite Indian dishes. It features a full-flavored sauce that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.
Ingredients
- peanut oil: 2 Tbsp (divided)
- shallot: 1 piece (chopped)
- white onion: 0.25 piece (chopped)
- butter: 2 Tbsp
- ginger garlic paste: 1 Tbsp
- lemon juice: 2 tsp
- Garam Masala: 2 tsp (divided)
- chili powder: 1 tsp
- ground cumin: 1 tsp
- bay leaf: 1 piece
- tomato puree: 1 cup
- half-and-half: 1 cup
- plain yogurt: 0.25 cup
- salt and ground black pepper: 1 pinch (to taste)
- boneless, skinless chicken thighs: 1 pound (cut into bite-size pieces)
- cayenne pepper: 0.25 tsp (to taste)
- cornstarch: 1 Tbsp
- water: 0.25 cup
Metric Conversion
Stages of cooking
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Heat 1 tablespoon oil in a large saucepan over medium-high heat. Saute 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 stir frequently.
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Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. 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.
