Butter Chicken (Chicken Makhani)

INGREDIENTS:

• 1 stick unsalted butter (divided in half)

• 1 sweet onion, diced

• 3 chicken breasts (boneless, skinless, cut into 1” cubes)

• 5 cloves garlic (minced)

• 1 cup heavy cream

• 2 Tbsp garam masala

• 1 Tbs turmeric

• 1 Tbsp cumin

• 1 Tbsp fresh ginger (finely diced)

• 1 tsp kosher sea salt

• 1 tsp black pepper (freshly ground)

• 1/2 tsp cayenne pepper

• basmati rice for serving

• 1 can (8oz) tomato sauce

• 1/2 cup cilantro leaves (optional - for garnish)

• naan bread (for serving)

DIRECTIONS :

1. In a Dutch oven (or large deep heavy skillet) add 1/2 stick butter, diced onion, and sauté on medium-high heat until the onions become translucent; stirring occasionally to avoid burning.

2. Add diced chicken cubes and sauté until chicken is done. Stir frequently to ensure the chicken is done on all sides.

3. Add minced garlic and stir for another minute

4. Now add the garam masala, cumin, turmeric, diced ginger, sea salt, ground pepper, and cayenne pepper

5. Stir and sauté for another couple of minutes

6. Add remaining 1/2 stick butter, heavy cream, and tomato sauce. Stir to combine all ingredients.

7. Keep sauce warm, stirring occasionally until rice is ready

8. Keep warm, stirring occasionally until rice is ready.

Note: To make your sauce smooth, I usually remove the chicken after it’s cooked and then use an immersion blender after all of the other ingredients are added. You can also put the sauce in a blender, then add the chicken back in after the sauce has reached a smooth consistency.

If you would like to make this a vegetarian alternative, replace chicken with paneer (Indian cottage cheese cubes). Still very delicious, but without meat.

 Things you'll need for this recipe...