Ingredients:
- 1 tbsp olive oil
- 1 shallot (chopped)
- 1/4 white onion (chopped)
- 2 tbsp butter
- 2 tsp lemon juice
- 1 clove garlic (minced)
- 1/2 tsp ginger
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 bay leaf
- 1/4 cup plain yogurt
- 1 cup fat-free milk
- 1 cup tomato puree
- 1/4 tsp cayenne pepper (or to taste)
- salt
- ground black pepper
- 1 tbsp olive oil
- 1 lb chicken breasts or thighs (boneless skinless, cut into bite-size pieces)
- 1 tsp garam masala
- 1 pinch cayenne pepper
- 1 tbsp cornstarch
- 1/4 cup water
Directions:
1. Heat 1 tbsp oil in a large sauce pan over medium heat. Saute the onion and shallot until soft (about 3 minutes).
2. Stir in butter, lemon juice, garlic, ginger, 1 tsp garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute.
3. Add tomato sauce and cook for 2 additional minutes, stirring frequently.
4. Preheat the oven to 350 degrees and Stir in milk and yogurt, reduce heat to low, and let simmer for 10 minutes, stirring frequently.
5. Season with salt and pepper. Remove from heat and set aside
6. Heat 1 tbsp oil in a large skillet over medium heat. Cook chicken until slightly browned (about 5 minutes).
7. Reduce heat, season with 1 tsp garam masala and cayenne pepper, and stir in a few spoonfuls of sauce.
8. Simmer until liquid has reduced and chicken is no longer pink.
9. Stir cooked chicken into sauce. Turn and bake for 20 more minutes or until the chicken is almost cooked through but still moist.
10. Mix together cornstarch and water. Stir into the sauce and cook over medium heat until thickened (about 5 minutes).
11. Serve over rice and enjoy!
The origin of this very popular dishes- butter chicken or murgh Makhani is an Indian cuisine from Punjab. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.
