Chicken Makhani (Butter Chicken) Recipe by tornadoalli
Cooking Instructions 30 minutes 1 Heat oil in large, deep frying pan over medium heat. Add shallot and cook until translucent, about 2 minutes. 2 Add butter, lemon juice, garlic, ginger, spices, and bay leaf. Cook for an additional 1-2 minutes. 3 Add tomato sauce and tomatoes. Cook an additional 2 minutes. 4 Add yogurt and cream. Reduce heat to low and simmer for about 10 minutes while preparing chicken. 5 Heat oil over medium-high heat in medium sized frying pan or skillet. Cook chicken thoroughly. 6 Once browned, reduce heat to low. Add garam masala, cayenne, and 1/4 c of sauce. Cook for about 1 minute then add chicken mixture to sauce. 7 Combine cornstarch and water. Add to sauce. Cook for another 3-5 minutes until desired texture is reached. Remove from heat and serve over basmati rice. 1 Heat oil in large, deep frying pan over medium heat. Add shallot and cook until translucent, about 2 minutes. 1 Heat oil in large, deep frying pan over medium heat. Add shallot and cook until translucent, about 2 minutes. 2 Add butter, lemon juice, garlic, ginger, spices, and bay leaf. Cook for an additional 1-2 minutes. 2 Add butter, lemon juice, garlic, ginger, spices, and bay leaf. Cook for an additional 1-2 minutes. 3 Add tomato sauce and tomatoes. Cook an additional 2 minutes. 3 Add tomato sauce and tomatoes. Cook an additional 2 minutes. 4 Add yogurt and cream. Reduce heat to low and simmer for about 10 minutes while preparing chicken. 4 Add yogurt and cream. Reduce heat to low and simmer for about 10 minutes while preparing chicken. 5 Heat oil over medium-high heat in medium sized frying pan or skillet. Cook chicken thoroughly. 5 Heat oil over medium-high heat in medium sized frying pan or skillet. Cook chicken thoroughly. 6 Once browned, reduce heat to low. Add garam masala, cayenne, and 1/4 c of sauce. Cook for about 1 minute then add chicken mixture to sauce. 6 Once browned, reduce heat to low. Add garam masala, cayenne, and 1/4 c of sauce. Cook for about 1 minute then add chicken mixture to sauce. 7 Combine cornstarch and water. Add to sauce. Cook for another 3-5 minutes until desired texture is reached. Remove from heat and serve over basmati rice. 7 Combine cornstarch and water. Add to sauce. Cook for another 3-5 minutes until desired texture is reached. Remove from heat and serve over basmati rice. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Overnight Casserole Stuffed Crust Black Iron Skillet Pizza Keto GF Lemon Bars Italian Stuffed Shells Quick London Broil Veg Manchurian Native soup Bharwan karele Pizza!! 🇮🇹 Strong ginger tea Sandwich with left over sabji Broccoli stew Chicken pulao biryani Dagaa#4weeks challenge Tofu Carbonara Veg Manchurian Native soup Bharwan karele Pizza!! 🇮🇹 Strong ginger tea Sandwich with left over sabji Broccoli stew Chicken pulao biryani Dagaa#4weeks challenge Tofu Carbonara