1 of 5 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (307g) Recipe makes 4 servings The following items or measurements are not included below: ginger-garlic paste |
||
| Calories 377 | ||
| Calories from Fat 223 | (59%) | |
| Amount Per Serving | %DV | |
| Total Fat 24.8g | 38% | |
| Saturated Fat 10.6g | 53% | |
| Monounsaturated Fat 8.3g | ||
| Polyunsaturated Fat 3.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 134mg | 44% | |
| Sodium 235mg | 9% | |
| Potassium 696mg | 19% | |
| Total Carbohydrate 13.2g | 4% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 4.3g | ||
| Protein 26.2g | 52% | |
people who like this recipe also like:
Kittencal's Famous Italian Melt-In-Your-Mouth Meatballs
By: KITTENCAL
By: najwa
By: Sue L
By: Sue L
By: Pepper Monkey
Chicken Makhani (Indian Butter Chicken)
SERVES 4
Ingredients
- 1 tablespoon peanut oil
- 1 shallot, finely chopped
- 1/4 white onion, chopped
- 2 tablespoons 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, to taste
- 1 pinch salt
- 1 pinch black pepper
- 1 tablespoon peanut oil
- 1 lb boneless skinless chicken thighs, cut into bite size pieces
- 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.2
Saute shallot and onion until soft and translucent.3
Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.4
Cook, stirring, for 1 minute.5
Add tomato puree and cook for 2 minutes, stirring frequently.6
Stir in half-and-half and yogurt.7
Reduce heat to low and simmer for 10 minutes, stirring frequently.8
Season with salt, pepper and cayenne.9
Remove from heat and set aside.10
Heat 1 tablespoon oil in a large heavy skillt over medium heat.11
Cook chicken until lightly browned, about 10 minutes.12
Reduce heat and season with 1 teaspoon garam masala and cayenne.13
Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.14
Pour the rest of the sauce into the chicken.15
Mix together cornstarch and water, then stir into the sauce.16
Cook for 5 to 10 minutes, or until thickened.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Try these recipes on Food Network:
Butter Chicken (Indian Chicken in Tomato Cream Sauce)
Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken > Thighs/Legs
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 60 mins
- Occasion > Dinner Party
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Savory
Featured Reviews for This Recipe
From: Lori in NC
On Oct 26, 2008
This was a huge hit in our house. Almost as good as our favorite Indian buffet's. DH was the chef this evening, and he said this was very easy to prepare. We used all onion instead of shallot and onion, and boneless skinless chicken breasts instead of thighs. Served with basmati rice and naan. The seven year old DS even cleaned his plate, which is a high honor. Thanks for sharing!
From: RBinz
On Oct 17, 2008
First attempt tonight, went pretty well, I think. Family eat it all but yet the wife and I were trying to figure out just what is different from this and the local restaurant. First off, it was spicier (hot) and I am not sure if that comes from my “Oh that is a pinch, plus some” of the Cayenne pepper and oh that looks good or was it the spicy version of ginger/garlic paste I used. None the less, the heat was not an issue and was enjoyed. But the sauce was not as creamy or butter tasting as the restaurant, there was a hint of butter, just not what we were hoping to experience. Overall, this was good and I need to see how I can adjust to really make it 6 stars for the family. Many thanks!
From: BonnieZ
On Feb 2, 2005
This dish is fabulous. I scaled back on the oil, using only 2 tsp, also after step 14, I just let the mixture simmer and the sauce thickened beautifully to where I did not need the cornstarch slurry. This one is a keeper. Thank you Grace Lynn for the wonderful recipe.
From: doggy momma
On Jan 24, 2005
This turned out very well! And it was very easy to make! The only thing I'd probably add to what has already been said is that next time I will only use a PINCH of chili powder and a PINCH of cayenne. I only used about half of the amounts of these hot spices and the dish was STILL a little too hot for my husband and me. But the flavors were very good and I think the dish tasted even better the second day after they really settled in.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved