Indian Butter Chicken
Butter Chicken or Chicken Makhani , is one of my favorite Indian dish . My husband loves it , and my son loves it as well . So what’s the reason not to re-create this wonderful , rich , and delicious dish at home ?
This probably the easy way to create chicken makhani , i will someday will do it the right way with fresh tomatoes and all , but for now , this actually works pretty good , and i was quite surprised with the taste , pretty much similar to the buffer that we usually go to .
Ingredients :
About 2 lbs of boneless chicken thighs , cut into bite size pieces and then marinated with 1-2 tbsp. of garam masala , salt and pepper , set aside .
For the butter sauce :
1 tbsp. Olive oil
2 small shallots , chopped
1/2 large onion , chopped
2-3 tbsp. of ginger garlic paste ( i just chopped garlic and ginger and then throw them into the food grinder to make it very pasty )
1 tsp. of lemon juice ( optional ) , i found the use of the lemon juice really makes the dish tangier than it should be .. next time i probably either cut down half or not even adding it
2 tbsp. of unsalted butter
1 bay leaves
1 tsp. garam masala
1 tsp. cumin
1/2 tsp. coriander
1 cardamom pods
1 cinnamon stick
1 bay leaves
1 tsp. chili powder
1 tsp. of cayenne pepper
1 cup of tomato puree
1/2 c of greek yogurt
1/2 c. of heavy cream
1/2 c. of half and half
1. In a large skillet , heat up the oil , and then add chopped shallot and onion until translucent , add ginger garlic paste , saute for another minute , add lemon juice if using , and butter , then add the spices , cook for another minute until aromatic . Add the tomato puree , mix well until almost boiling . Add yogurt and half half and heavy cream , let it simmer for 20 mins for the flavor to blend .
2. Meanwhile , cook and brown the chicken in the wok , and once it’s done , add the sauce into the chicken in the wok , and bring to boil , then simmer again , cook about 20 mins until the flavor combined .
3. Serve with basmati rice , and sprinkle with chopped cilantro .
