Chicken Makhani (Indian Butter Chicken)

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Ingredients                                              Serves: 4


2 tablespoons peanut oil
3 shallots, peeled and finely chopped
½ white onion, peeled and chopped
40g butter
Juice of ½ lemon
1 clove of garlic, crushed or chopped
2cm piece of fresh ginger,peeled and finely chopped
2 teaspoon garam masala
1 teaspoon chilli powder
1 teaspoon ground cumin
1 bay leaf
3 tablespoons natural yogurt
250ml (1 cup) cream
250ml (1 cup) tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

500g boneless, skinless chicken thighs, cut into bite-size pieces
1 pinch cayenne pepper
1 tablespoon cornflour
3 tablespoons water

Preparation 

Prep: 10 minutes | Cook: 30 minutes

1.To make the sauce: heat half of the oil in a large saucepan over medium high heat. Fry the shallots and onion until soft and transparent.

2.Stir in butter, lemon juice, garlic, ginger, half the garam masala, the chilli powder, cumin and bay leaf. Cook, stirring, for 1 minute.

3.Add tomato puree, and cook for 2 minutes, stirring frequently.

4.Stir in the cream and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.

5.Heat the rest of the oil in a large heavy frypan over medium heat. Cook chicken until lightly browned, turning once, about 10 minutes. Reduce heat and season with the rest of the gram masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Spoon the cooked chicken into the sauce.

6.Mix together the cornflour and water, then stir into the sauce. Adjust seasonings and cook for 5 to 10 minutes, or until the sauce thickens.