Ingredients: |
Ingredients: 1 tbsp. peanut oil
1/4 white onion, chopped
2 tbsp. butter
2 tsp. lemon juice
1 tbsp. ginger garlic paste
1 tsp. garam masala
1/2 tsp. chili powder
1 tsp. ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1 pinch cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tbsp. peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 tsp. garam masala
1 pinch cayenne pepper (opt)
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Directions: |
Directions:Heat 1 tbsp. oil in a large saucepan over medium high heat. Saute onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp. garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside. Heat 1 tbsp. 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. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serve over rice. Note - Garam Masala can be found at grocery stores and Wal-mart. Garlic-ginger paste was found at Macey's salad/refrigerated vegetables/fruit area in the produce section. |
This recipe for Markhani "Butter" Chicken is from