Chicken Makhani (Indian Butter Chicken)
Love this recipe. It has changed quite a bit since 2004, thanks to my SIL who's from Surat: In in a bowl, grate 1/2" piece of fresh ginger and two cloves of garlic, add 1/4 ts salt, 1/4 ts dried fenugreek leaves [crushed], pinch of pepper and 1lb chicken pieces. Mix and set aside to marinate while you prepare/measure other ingredients.
Heat 2 tb of EVO in a large skillet, add the marinated chicken, cook half way through, [some pieces may be golden brown]- remove to a plate and reserve.
Melt 2-3 tablespoons of butter in same skillet, stir in 1/2 onion roughly chopped, 1/2 jalapeno [seeded], 1/2" fresh ginger and a pinch of salt; once onions have softened, add 2 ts chopped garlic, 1 bay leaf, 1 ts dry fenugreek leaves, 1 ts cumin powder, 1ts coriander powder, 1 ts garam masala, 1/4-1/2 ts cayenne pepper and a pinch of ground cardamom, after 30 seconds, add 2 C of crushed tomatoes [she uses Hunt's Natural] and 1 C of low sodium chicken stock. Bring to a boil; reduce heat to low and simmer until tomatoes are tender. Cool slightly, remove the bay leaf and CAREFULLY transfer the sauce to a blender/food processor. Process to a smooth sauce [1 minute]. Pour the silky sauce into same saucepan, return the bay leaf, add 1/2 C of half and half and the reserved chicken, add a bit more stock if it seems too thick, simmer for 5 minutes, gently stirring to avoid sticking, adjust seasonings [salt, masala, fenugreek, cayenne]. She often adds 1 ts of Ketchup as her 'secret' ingredient.
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Feb. 26, 2012