Originally posted by Janet on April 3, 2003
Indian dishes++chicken makhani?.from Janet

Chicken Makhani (Indian Butter Chicken)
Makes 4 servings

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

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.

Garam masala may be purchased in Indian markets and in the gourmet section of
some supermarkets.