Friday, July 11, 2014

Chicken Makhani (Indian Butter Chicken)


3 tbsp butter or coconut oil

1 shallot, finely chopped

1 small yellow onion, chopped

2 tsp fresh lemon juice

3 tbsp fresh minced garlic and ginger

1 tsp garam masala

1 tsp chili powder

1 tsp cumin powder

1 bay leaf

1/4 cup farm fresh heavy cream (Kalona from Wholefoods)

1/4 cup whole milk plain yogurt

1 cup tomato puree

1/4 tsp fenugreek seeds, ground

1/4 coriander seeds, ground

1/4 tsp cayenne pepper, or to taste

1 pinch sea salt

1 pinch black pepper

1 tbsp butter or coconut oil

1 pound boneless, skinless chicken thighs, cut into bite-size pieces

1 tsp garam masala

1 pinch cayenne pepper

1/4 cup raw cashews

1/4 cup water


1. Heat 2 tbsp butter or oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in remaining tbsp butter or oil, lemon juice, minced ginger-garlic, 1/4 tsp cayenne, 1 tsp garam masala, chili powder, cumin, bay leaf, coriander and fenugreek. Cook, stirring for 1 minute. Add pureed tomatoes and cook for 2 minutes stirring frequently. Stir in heavy 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.

2. Heat 1 tbsp butter or oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 tsp 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 cashews and water then stir into the sauce. Cook for 5-10 minutes or until thickened.

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