How to Make Chicken Makhani | Allrecipes.com

Peel and mince a medium-sized shallot and a quarter of a white onion.

Heat 1 tsp of peanut oil in a saucepan over medium-high heat.

Add the shallot and onion to the saucepan and cook until soft and translucent.

Add 2 tbsp of butter to the saucepan.

Stir in 2 tsp of lemon juice, 1 tbsp of ginger garlic paste, 1 tsp of garam masala, 1 tsp of chili powder, 1 tsp of ground cumin, 1/4 tsp of cayenne pepper, and 1 bay leaf. Cook for 1 minute, stirring.

Stir in 1 cup of tomato puree and cook for another 2 minutes, stirring frequently.

Stir in 1/4 cup of plain yogurt and 1 cup of half and half. Reduce heat to low and cook the sauce for another 10 minutes, stirring frequently.

Season the sauce to taste with salt and pepper, then remove from heat and set aside.

Dice 1 lb of boneless skinless chicken thighs into bite-sized pieces.

Heat 1 tbsp of peanut oil in a large heavy skillet over medium heat.

Add the diced chicken to the skillet and cook until lightly brown, about 10 minutes.

Reduce heat and add 1 tsp of garam masala and a pinch of cayenne pepper to the chicken.

Stir in a couple of spoonfuls of the sauce and let the chicken cook in the sauce for a few minutes until the sauce has reduced and the chicken is cooked through and no longer pink.

In a glass measuring cup, add 1 tsp of corn starch to 1/4 cup of water and stir until combined.

Add the cornstarch mixture to the chicken and sauce, bring to a boil, then lower the heat and simmer for 5 to 10 minutes, stirring until thickened.

Serve the chicken makhani hot over rice with naan bread on the side.

Equipment Needed

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