Butter Chicken (Chicken Makhani) Curry

1. 1

   Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté the shallot and the onion until soft and translucent, about 5 minutes.

2. 2

   Stir in the butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and the bay leaf. Cook and stir for 1 minute. Add the tomato sauce and cook for 2 minutes, stirring frequently.

3. 3

   Stir in the half-and-half and the yogurt. Reduce the heat to low and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from the heat and set aside.

4. 4

   Heat the remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook the chicken until lightly browned, about 10 minutes.

5. 5

   Reduce the heat, then season with the remaining 1 teaspoon garam masala and the cayenne. Stir in a few spoonfuls of the sauce and simmer until the liquid has reduced and the chicken is no longer pink. Add the cooked chicken to the sauce and stir to combine.

6. 6

   Dissolve the cornstarch in the water, then stir it into the sauce. Cook for 5 to 10 minutes, or until thickened.

7. 7

   Serve over rice with naan.

• Calories 417.6 kcal High
• Protein 25.51 g Good Source
• Carbs 13.92 g Moderate
• Total Fat 28.94 g High
• Saturated Fat 11.32 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 137.61 mg High
• Sodium 166.28 mg Moderate
• Fiber 1.92 g Low Source
• Sugar 6.68 g Moderate
• Added Sugar 0.62 g Low Source
• Calcium 121.77 mg Low Source
• Iron 1.86 mg Moderate
• Potassium 261.42 mg Low Source
• Vitamin A 2.39 mcg_rae Low Source
• Vitamin C 0.92 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Peanuts 🥜
• Milk 🥛
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅