Chicken Makhani

prep time:: 10 min
total time:: 30 min

Makes 4 servings

A delicious but not overly spicy Indian curry. You can also make this with diced lamb. Simmer the lamb for 90-120 minutes in the curry sauce before you add the yogurt and half-and-half. Delicious either way.

ingredients

2 tablespoons olive or peanut oil, divided
1 pound boneless, skinless chicken breasts or thighs
1/2 cup white or red onion, chopped
3 tablespoons butter or substitute
3 teaspoons fresh lemon juice
1 1/2 tablespoons ginger-garlic paste
3 teaspoons garam masala, divided
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
2 bay leaves
1/3 cup plain yogurt
1 cup half-and-half, or less to taste
1 1/2 cups tomato puree (passata)
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch freshly ground black pepper

directions

1
Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 1/2 teaspoons garam masala, chili powder, cumin, salt, pepper and bay leaves. Cook, stirring constantly, for one minute.
2
Add tomato puree, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low and simmer for 10 minutes, stirring frequently. Remove from heat and set aside.
3
Heat another tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 1/2 teaspoons garam masala and cayenne. Stir in 1/2 cup of sauce, and simmer until liquid has reduced and chicken is fully cooked.
4
Stir cooked chicken into the sauce, and serve over rice or couscous.

Source: modified from allrecipes.com