Chicken Makhani (Indian Butter Chicken)
Alex Tam
sauce good with naan bread
ingredients
- Ingredients
- 1 tablespoon coconut oil
- 1/2 white onion, chopped
- 2 tablespoons butter
- 2 teaspoons lemon juice
- 1 tablespoon ginger garlic paste
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 1/4 cup plain yogurt
- 1 cup coconut milk
- 1 cup tomato sauce
- 1/4 teaspoon cayenne pepper, or to taste
- 1 pinch salt
- 1 pinch black pepper
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1 teaspoon garam masala
- 1 pinch cayenne pepper
- 1 tablespoon cornstarch
- 1/4 cup water
directions
- 1
1.Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute onions until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in coconut mink and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
- 2
2.Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 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. Stir cooked chicken into sauce.
- 3
3.Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Source: Alex Tam
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