Chicken Makhani

05-04-2006 13:02

Chicken Makhani is a wonderful, full flavoured dish from India. The sauce really brings out the flavour in the chicken, and the taste can easily be adjusted to make it more or less spicy.

Take

• 1 tablespoon peanut oil
• 1 shallot, finely chopped
• 1/4 white onion, chopped
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 bay leaf ,li>1/4 cup plain yogurt
• 1 cup whipping cream
• 1 cup tomato puree
• 1/4 teaspoon cayenne pepper, or to taste
• 1 pinch salt
• 1 pinch black pepper
• 1 tablespoon peanut oil
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• 1 teaspoon garam masala
• 1 pinch cayenne pepper
• 1 tablespoon cornstarch
• 1/4 cup water

Method

1. In a large saucepan over a medium heat, place 1 tbsp oil, and sauté the onions until soft.
2. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf and cook for 1 min – stirring continuously.. Add tomato sauce, and cook for a further 2 minutes
3. Stir in the whipping cream and yougurt and simmer for 10 min, stirring occasionally.
4. Test for seasoning, and season if necessary, and set aside.
5. Cook the chicken in the oil, until seared, then add 1 tsp garam masala, cayenne and a few spoonfuls of the sauce, and cook until the chicken is no longer pink
6. Add the chicken to the main sauce pan and stir in
7. Combine the water and cornstarch and add to the sauce. Allow to boil, then serve

Serve
With Naan bread, Basmati rice and either and Indian or European Lager.