Chicken Makhani

Makes 3 servings

Michael Shepherd

ingredients

1 1/2 lbs. chicken breasts cut into bite-sized pieces
3 T butter
5 shallots, sliced in thin strips
Juice of 1 lemon
2 T ginger, finely chopped
2 T garlic, finely chopped
2 T garam masala
2 t chili powder
2 t ground cumin
1 t hot paprika (or 1 t paprika and 1/8 t cayenne)
2 bay leaves
1/3 cup plain yogurt
1 cup cream
15 oz. tomato sauce
salt and pepper to taste (be generous with the salt to bring out the other flavors)
1/2 cup plump raisins (optional)
1/3 cup fresh cilantro, chopped
Serve with basmati rice or nan

1
Over medium-low heat, cook the shallots in butter until they are soft, about 5 minutes. Remove the onions from the pan when they are cooked, leaving as much of the butter as possible. Raise the medium-high and add the chicken. Cook quickly, browning on all sides. When the chicken is nearly cooked through, add the garlic and ginger (if raw) and stir for a couple minutes. Add the spices and ginger (if dried). Add a few tablespoons of water to deglaze, scraping up any bits of cooked chicken or spice that have stuck to the bottom of the pan. Add the tomato, and return the onion mix back into the pan and set to simmer. Add lemon juice.
2
Stir and taste the Makhani sauce for spices. Add more salt if needed. Put a few tablespoons of the sauce in a bowl and mix it with the cream and the yogurt. Once they are incorporated, put it back into the pan with the chicken. Taste again and add more paprika if needed. Stir in the cilantro. Serve over basmati rice or with nan. Sprinkle a little paprika over for color.

Source: Michael Shepherd