Chicken Makhani (Indian Butter Chicken)

Notes

Ingredients

• 2-3 pound boneless, skinless chicken thughs or breast, cut into bite-size pieces
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 2 teaspoon garam masala
• 3 teaspoon chili powder
• 3 teaspoon ground cumin
• Tumeric 3 tsp
• Ginger powder 1 tspn
• 1 pinch cayenne pepper
• Garlic 6 cloves
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half-and-half
• 1 cup tomato puree
• 1 pinch salt
• 1 pinch black pepper
• Ground cashews 1/4 cup

Directions

• 1.

  Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes and season with 1 teaspoon garam masala and pinch of cayenne.

• 2.

  Remove chicken

• 3.

  Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion and garlic until soft and translucent.

• 4.

  Stir in butter, lemon juice, ginger, garlic powder, 1 teaspoon garam masala, chili powder, tumeric, cumin and bay leaf. Cook, stirring, for 1 minute.

• 5.

  Add tomato sauce, and cook for 2 minutes, stirring frequently.

• 6.

  Stir in half-and-half and yogurt. Reduce heat to low & simmer for 10 min

• 7.

  Add chicken back Season with salt pepper.

• 8.

  Stir cashew into the sauce. Cook for 5 to 10 minutes, or until thickened.