1 Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2 Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Chicken Makhani is one of my favorite Indian dishes. It
is a full flavored dish that complements the chicken
well. It can be made as mild or spicy as you wish by
adjusting the cayenne. Serve with basmati rice and naan bread.
Prep Time: approx. 5 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 25 Minutes. Makes 4 servings.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (645g)|
|Recipe Makes: 4|
|Calories from Fat: 596 (71%)|
|Amt Per Serving||% DV|
|Total Fat 66.2g||88 %|
|Saturated Fat 36.4g||182 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 265.4mg||82 %|
|Sodium 345.2mg||12 %|
|Potassium 1172.3mg||31 %|
|Total Carbohydrate 28.2g||8 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 26.4g|
|Protein 36.6g||52 %|
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Calories per serving: 841
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