Indian Butter Chicken

Hello all my fellow foodies :)

Last weekend I chose to make Indian Butter Chicken. My boyfriend's mom was down visiting us and she's all gung-ho for my cuisine project, so I figured I'd try making something that I have made and eaten many times in the past, but have always just used the jarred sauce. I found a recipe on allrecipes.org, but I changed it around a decent amount to make it my own. I hope you guys enjoy it, I know I sure did!! This is probably one of the yummiest recipes I have made so far. It's pretty easy to make, and doesn't take that long to cook! Let me know how you guys enjoy it!!

Chicken Makhani (Indian butter chicken)

1 tbsp peanut oil (omitted, used olive oil instead)
1 shallot, finely chopped (omitted)
1/4 white onion, chopped
2 tbsp butter
2 tsp lemon juice
1 tbsp minced garlic
1 tbsp grated ginger
1 tsp garam masala (garam just refers to the level of heat, I used a pre-mixed Indian Masala for this recipe)
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
1/4 cup plain yogurt (I used 1/2 PC greek yogurt, 0% fat)
1 cup half and half (I used 1 1/4 cup 18%)
1 cup tomato puree (I used tomato sauce)
1/4 tsp cayenne pepper
pinch salt, pinch pepper
I also put in about 2 tbsp fenugreek seeds, added a wonderful flavour!!!

1 tbsp peanut oil (omitted, used olive oil instead)
3-4 chicken breasts (thighs of the same weight amount can be used too), cut into bite sized pieces
1 tsp Indian Masala
1 pinch cayenne
1 tbsp cornstarch combined with 1/4 cup water

In a saucepan, heat oil over medium heat, sautee the onion until soft. Add butter, lemon juice, ginger and garlic, masala, chili powder, cumin and bay leaf. Cook and stir for one minute. Add tomato sauce, and cook/stir for another 2 minutes. Add yogurt and cream, reduce heat to low and simmer for 10 minutes while stirring frequently. Add salt and pepper to taste. Remove from heat.

Heat oil in large frying pan or skillet over medium heat, cook chicken until lightly browned. Reduce heat and season with masala and cayenne. Add a few spoonfuls of the sauce, and simmer until liquid has reduced and chicken is cooked. Stir this into the sauce that was set aside.
 Add the cornstarch and water mixture into the sauce and cook until thickened, 5-10 minutes.

Served over rice. I should have made up some pappadums to go with it, but I totally forgot I even had any!! Definitely a must for the next time I make it. It was so good I'm actually tempted to make it again this weekend!! But I shouldn't, I should go for another nationality.

Please, let me know how this recipes goes for you, if you like it, if you'd change anything. I like input!!

Thanks for reading and happy cooking!!