Name: Chicken Makhani (Indian Butter Chicken)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Peanut oil, divided - 2 tablespoons; Shallot, finely chopped - 1; White onion, chopped - ¼; Butter - 2 tablespoons; Ginger garlic paste - 1 tablespoon; Lemon juice - 2 teaspoons; Garam masala, divided - 2 teaspoons; Chili powder - 1 teaspoon; Ground cumin - 1 teaspoon; Bay leaf - 1; Tomato puree - 1 cup; Half-and-half - 1 cup; Plain yogurt - ¼ cup; Salt and ground black pepper to taste - 1 pinch; Boneless, skinless chicken thighs, cut into bite-size pieces - 1 pound; Cayenne pepper, or to taste - ¼ teaspoon; Cornstarch - 1 tablespoon; Water - ¼ cup

Ingredients for - Chicken Makhani (Indian Butter Chicken)

1. Peanut oil, divided 2 tablespoons

2. Shallot, finely chopped 1

3. White onion, chopped ¼

4. Butter 2 tablespoons

5. Ginger garlic paste 1 tablespoon

6. Lemon juice 2 teaspoons

7. Garam masala, divided 2 teaspoons

8. Chili powder 1 teaspoon

9. Ground cumin 1 teaspoon

10. Bay leaf 1

11. Tomato puree 1 cup

12. Half-and-half 1 cup

13. Plain yogurt ¼ cup

14. Salt and ground black pepper to taste 1 pinch

15. Boneless, skinless chicken thighs, cut into bite-size pieces 1 pound

16. Cayenne pepper, or to taste ¼ teaspoon

17. Cornstarch 1 tablespoon

18. Water ¼ cup

How to cook deliciously - Chicken Makhani (Indian Butter Chicken)

1 . Stage

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes. Dotdash Meredith Food Studios

2 . Stage

Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.

3 . Stage

Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside. Dotdash Meredith Food Studios

4 . Stage

Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.

5 . Stage

Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together. Dotdash Meredith Food Studios

6 . Stage

Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened. Dotdash Meredith Food Studios

7 . Stage

Serve over rice with naan. DOTDASH MEREDITH FOOD STUDIOS