Chicken Makhani (Indian Butter Chicken)

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Ingredients

1 tablespoon Peanut oil
1 Shallot
1/4 white Onion
2 tablespoon 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 Half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper
1 pinch Salt
1 pinch Black pepper
1 tablespoon Peanut oil
1 pound chicken thighs- boneless, skinless
1 teaspoon Garam masala
1 pinch Cayenne pepper
1 tablespoon Cornstarch
1/4 cup Water

Directions

1 Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion 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 half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
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 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

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