INDIAN BUTTER CHICKEN (MURGH MAKHANI)
This is a simplified version of the traditional recipe but it is no less delicious. There is a reason butter chicken is one of the most popular Indian dishes around. In India butter chicken, or Murgh Makhani, is typically served with the bone in the chicken and cooked in a tandoor while in the United States it is usually served off the bone. The sauce is thick, creamy and rich; I always serve the dish with a side of naan bread to dip in the extra sauce. This is one of those meals where I can’t help but go back for seconds; you can usually find me walking back and forth between the kitchen to take a few "taste tests" while it cooks.
Ingredients:
- 3 tablespoons peanut oil, divided
- 2 pounds boneless, skinless chicken breasts, cut into 1” chunks
- 3 tablespoons unsalted butter
- ½ medium white onion, diced
- 1 shallot, finely diced
- 3 cloves garlic, minced
- 2 teaspoons fresh lemon juice
- 1 tablespoon minced ginger
- 2 teaspoons garam masala
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 cup crushed tomatoes
- ¼ cup heavy cream
- 1 cup whole milk plain yogurt
- 2 teaspoons cornstarch
- Kosher salt, as needed
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