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| 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% | |
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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.
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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: OsGirl
On Apr 22, 2009
This recipe is fantastic and almost as good as my grandmothers! Some changes I make - I use a whole onion and shallot and puree them into an onion paste; I add ground coriander powder to the spices; I use chicken breasts instead of dark meat; I add ground toasted almonds when I had the yogurt and half and half as a thickener and it gives it a great authentic flavor. Additionally, I add cumin powder as well when I sautee the chicken. The dish is quite flavorful with the extras but authentic and delicious!
From: Chef #908072
On Mar 29, 2009
Great turnout (after about the 3rd or 4th try). For some reason, it never quite turned out right until the 4th try. I tweaked things a little. I increased the sauce by 50% because I love sauce. I also used subbed out a few things. Diced tomates for the puree, vanilla yogurt for plain (that's what I always keep on hand. Strange but it worked well; seemed to temper the tartness of the lemon), evaporated milk for the half and half, chicken breast for the thighs. When I reduced the sauce, it curdled significantly. I ran a hand blender through the sauce, which in addition to breaking up the tomatoes, also reconstituted the sauce to a creamy, velvety smooth texture.
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.
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