Indian Butter Chicken (Chicken Makhani) recipe
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Ingredients
- 2 teaspoons garam masala 2 teaspoons tandoori masala powder 2 teaspoons Madras curry powder 1 teaspoon ground cumin ½ teaspoon ground cardamom ½ teaspoon ground cayenne pepper salt and ground black pepper to taste 1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces 3 tablespoons butter, divided 1 yellow onion, chopped 1 tablespoon lemon juice 4 cloves garlic, minced 2 teaspoons chopped fresh ginger 1 cup tomato puree 1 cup half-and-half ¼ cup plain yogurt ⅓ cup cashews 1 bunch fresh cilantro, stems removed
Nutrition Info
- 552 caloriescarbohydrate: 22 gcholesterol: 142 mgfat: 38 gfiber: 4 gprotein: 33.2 gsaturatedFat: 15.7 gservingSize: -sodium: 541.7 mgsugar: 7.4 gtransFat: : -unsaturatedFat: : -
Directions Indian Butter Chicken (Chicken Makhani)
Directions
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Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
Place chicken in a large bowl and add 1/2 the spice mixture, turn to coat evenly.
Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken, cook and stir until lightly browned, about 10 minutes. Remove from heat.
Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion, cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger, cook and stir until combined, about 1 minute.
Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
Blend cashews in a blender until finely ground. Add sauce to the blender, puree until smooth.
Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.