Chicken Makhani (Indian Butter Chicken) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Easy, healthy and flavorful one-pot meal. Exotic flavor with somewhat common ingredients. Ingredients:
2 cups cooked white rice |
1 tablespoon vegetable oil or 1 tablespoon canola oil |
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite-size pieces |
1 finely chopped med-large onion |
1 teaspoon finely grated gingerroot |
1 teaspoon minced garlic |
2 teaspoons garam masala |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon ground red pepper |
1 (15 ounce) can tomato sauce |
16 ounces nonfat sour cream (not sweetened) or 1 (12 ounce) can fat-free evaporated milk (not sweetened) |
2 tablespoons butter or 2 teaspoons butter buds |
2 teaspoons lemon juice |
1 bay leaf |
salt and black pepper |
Directions:
1. Start cooking rice.
2. Cook chicken in oil in a large pot over med-high heat until just starting to brown.
3. Add onion and some salt, stir until the onion is soft.
4. Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
5. Stir in remaining ingredients and bring to a boil.
6. Reduce heat and simmer uncovered for 20 minutes.
7. Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper.
8. Plate and garnish with chopped scallions/green onions and/or cilantro (if desired).
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