Indian Butter Chicken (Chicken Makhani)

Indian Butter Chicken (Chicken Makhani)

Prep-10 min
Cook- 25 min
Total-35 min

Ingredients:

• 2 TBS peanut oil
• 1 shallot, finely chopped
• 1/4 white onion
• 2 TBS butter
• 2 tsp lemon juice
• 1 TBS ginger garlic paste
• 2 tsp garam masala
• 1 tsp chili powder
• 1 tsp ground cumin
• 1 bay leaf
• 1/4 cup plain yogurt
• 1 cup half and half
• 1 cup tomato puree
• 1/4 tsp cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 lbs boneless, skinless chicken thighs but into bite-size pieces

Instructions: 

1. Heat 1 TBS oil in a large saucepan over medium high heat. Saute shallot and onion  until soft and translucent. 
2. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp garam masalala, chili powder, cumin, and bay leaf. Cook, stirring for 1 minute. 
3. Add tomato puree, and cook for 2 minutes, stirring frequently. 
4. Stir in half and half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently (begin step 6). 
5. Season with salt and pepper, add spices and needed for taste. Remove from heat and set aside. 
6. Heat 1 TBS oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. 
7. Reduce heat, and season with 1 tsp garam masala and cayenne. Stir in a a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. 
8. Stir cooked chicken into sauce. 
9. Reduce sauce as needed and serve.