Chicken Makhani (Indian Butter chicken)

A few months ago my husband was having a business dinner at a Indian restaurant in San Francisco. He called from the restaurant to let me know how much he was enjoying the food, while at the same time myself and the kids where having mac and cheese that night - what a RUDE RUDE man! He then goes on to describe to me everything he is having and what it looks like and taste like and that I have to find the recipes for these dishes. Needless to say I have been on a hunt for good Indian dishes. This is just one I found that we like. It's great served with either the chapati bread or naan.



1 Tbsp peanut oil
1 shallot, finely chopped
1/4 onion, chopped
2 Tbsp butter
2 tsp lemon juice
1 Tbsp ginger garlic paste ( I can not find this stuff so I compromise)
1 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
1/4 c. plain yogurt
1 c half and half
1 c. tomato sauce
1/4 tsp cayenne pepper or to taste (optional)
1 pinch salt
1 pinch black pepper



1 Tbsp peanut oil
1 pound boneless skinless chicken breast, cut into bit size pieces
1 tsp garam masala
1 pinch cayenne pepper
1 Tbsp cornstarch
1/4 cup cold water



Heat 1 Tbsp oil in a large sauce pan over medium high heat. Saute shallot and onion until soft and translucent.
Meanwhile if you can't find any ginger garlic paste make your own. I took 1 1/2 tsp garlic and 1 1/2 tsp ginger and mashed them together to make a paste.


When onions are translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp garam marsala, chili powder, cumin and bay leaf.
Cook, stirring for 1 minute.
Add tomato sauce, 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. Season with salt and pepper. Remove from heat and set aside.
Heat 1 Tbsp oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat.
Season with 1 tsp 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.
Mix together cornstarch and water, then stir into the sauce.

Cook for 5 - 10 minutes, or until thickened. Serve over rice.

2 comments:

rachelle said...

this looks good! i can't wait to try it with the chapati bread. i have a three year old that would love to help with the ball-smooshing, just like your 2yr old does! your recipes look great. love it!

Cheryl said...

This looks amazing, I love the name of your blog, I am a not so perfect housewife too!