Chicken Makhani (Indian Butter Chicken)

I found out about Chicken Makhani a couple of weeks ago and have been dying to make it. I am in love with sauces, so this dish definitely caught my eye. The combination of a flavorful sauce and a little bit of spice made it a favorite in my book. I used a clove of garlic and some ground ginger instead of ginger garlic paste. I also used skim milk instead of half-and-half, like the original recipe (found on Big Oven) called for. My version of the recipe is the healthier option for those of you trying to eat healthy! =)



Chicken Makhani

Serves 4

  • 1 tbsp olive oil
  • 1 shallot (chopped)
  • 1/4 white onion (chopped)
  • 2 tbsp butter
  • 2 tsp lemon juice
  • 1 clove garlic (minced)
  • 1/2 tsp ginger
  • 1 tsp garam masala
  • 1 tsp chili powder
  • 1 tsp ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup fat-free milk
  • 1 cup tomato puree
  • 1/4 tsp cayenne pepper (or to taste)
  • salt
  • ground black pepper
  • 1 tbsp olive oil
  • 1 lb chicken breasts or thighs (boneless skinless, cut into bite-size pieces)
  • 1 tsp garam masala
  • 1 pinch cayenne pepper
  • 1 tbsp cornstarch
  • 1/4 cup water

Directions:

  1. Heat 1 tbsp oil in a large sauce pan over medium heat. Saute the onion and shallot until soft (about 3 minutes).
  2. Stir in butter, lemon juice, garlic, ginger, 1 tsp garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute.
  3. Add tomato sauce and cook for 2 additional minutes, stirring frequently.
  4. Stir in milk and yogurt, reduce heat to low, and let simmer for 10 minutes, stirring frequently.
  5. Season with salt and pepper. Remove from heat and set aside
  6. Heat 1 tbsp oil in a large skillet over medium heat. Cook chicken until slightly browned (about 5 minutes).
  7. Reduce heat, season with 1 tsp garam masala and cayenne pepper, and stir in a few spoonfuls of sauce.
  8. Simmer until liquid has reduced and chicken is no longer pink.
  9. Stir cooked chicken into sauce.
  10. Mix together cornstarch and water. Stir into the sauce and cook over medium heat until thickened (about 5 minutes).
  11. Serve over rice and enjoy!
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Published in: on December 11, 2010 at 9:34 am  Comments (1)  
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One CommentLeave a comment

  1. This looks really yummy – I’m going to make it this week! (Glad you could put the garam masala to work so quickly…)


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