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
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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
Description
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.
