Easy Chicken Makhani

By BYC Support · Jan 11, 2012 · Updated Jul 28, 2014 ·
  1. BYC Support

    1 cup butter (divided)
    1 onion, minced
    1 tbsp garlic, minced
    1 (15-oz.) can tomato sauce
    3 cups heavy cream
    2 tsp. salt
    1 tsp. cayenne pepper
    1 tsp. garam masala
    1 1/2 lb. chicken breast - boneless, skinless, cut into bite sized chunks
    2 tbsp vegetable oil
    2 tbsp tandoori masala

    Cooking Instructions

    Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes. Meanwhile, toss cubed chicken breast in a pan with vegetable oil until coated, season with tandoori masala and cook covered over medium heat, turning as needed until cooked through. Next, melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer and add cooked chicken. Reduce heat to medium-low. Cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions. Yumm! :)

    Note: (Indian Butter Chicken) If you prefer your food less spicy, reserve the cayenne pepper and add it "to taste" at the end. This recipe can also be made with half-and-half in place of the cream. Nifty-Chicken recommends adding additional tandoori masala to the sauce. This recipe is delicious served over rice (esp. jasmine rice) or with toasted Indian / pita bread.

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