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      RECIPE TITLE "Chicken Makhani (INDIAN BUTTER CHICKEN) "
    Submitted by Aafrin, Pune, India - courtesy of a2zrecipes.net

    yieldsServes 4 time40 minutes + 10 mins prepdifficultyeasy

      RECIPE INGREDIENTS

    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 (recipe follows)
    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, to taste
    1 pinch salt
    1 pinch black pepper
    1 tablespoon peanut oil
    1 lb boneless skinless chicken thighs, cut into bite size pieces
    1 teaspoon garam masala (recipe follows)
    1 pinch cayenne pepper
    1 tablespoon cornstarch
    1/4 cup water

      RECIPE METHOD

    Heat 1-tablespoon oil in a large saucepan over medium high heat.

    Sauté 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 puree 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 and cayenne. Remove from heat and set aside.

    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 about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes. Pour the rest of the sauce into the chicken.

    Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened. Serve hot garnished with coriander leaves, lemon wedges and sliced onions.

    Refrigerate leftovers.

    Garam Masala

    Cinnamon - 3" sticks
    Cumin Seeds - 1/2 tbsp.
    Coriander Seeds - 1/2 tbsp.
    Black Pepper - 5-6
    Bay Leaf – 1
    Cloves - 4

    Take all ingredients and mix.

    Roast on low flame till crisp and golden. It should give off a strong spicy aroma. Cool.

    Pound to a coarse powder either in a mortar and pestle or dry grind in a mixer.

    Use as required.

    Makes 2 tbsp.

    Note: Use a heavy pan or griddle (tawa) for best roasting. You may add a tsp of ghee while roasting, for better flavor.

    If you use it frequently, you can make larger quantities. However, the aroma is lost over a period of time, so it is better to make small amounts, frequently.

    Ready-made garam masala is often 'filled' with cumin and coriander powder to increase the bulk. This makes the flavor less marked.

    Garam masala is used both as an ingredient in dishes - where it is usually added toward the end of the cooking time - and as a seasoning to sprinkle over food.

    You can add or subtract spices and change amount to your taste.

    All garam masalas are usually unique to the preferences of the maker in India.


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