Sunday, December 14, 2014

Chicken Makhani (Indian Butter Chicken)

1 cup butter, divided
1 onion, minced
1 tablespoon minced garlic
1 (15 ounce) can tomato sauce
3 cups heavy cream
2 teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon garam masala
1 1/2 pounds skinless, boneless chicken
breast, cut into bite-sized chunks
2 tablespoons vegetable oil
2 tablespoons tandoori masala


Preheat oven to 375 degrees F (190 degrees C).

Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.

Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala.

Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally.

If using RAW CHICKEN:  While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
Bake chicken in preheated oven until no longer pink in the center, about 12 minutes.  Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

* Cook's Note:  I had some fully-cooked chicken breasts pieces in the freezer, so using these  significantly cut back on the cooking time. If you choose this route,  skip to next steps below!

If using already cooked CHICKEN: Add cooked chicken to the carmelized onions.  Add a couple of teaspoons of oil and tandoori masala seasoning.  Cook for 2 minutes.

Add chicken to tomato-cream sauce and heat through.  Serve with rice.

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