CHICKEN MAKHANI (INDIAN BUTTER CHICKEN FOR THE FAMILY ENJOY DAN:

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN) FOR THE FAMILY by CHEF DAN
serves 6

INGREDIENTS:

1 tablespoon sesame oil plus 1-1/2-teaspoons

2 torpedo onions

1 onion, chopped

3 tablespoon butter

1 tablespoon lemon juice

1-tablespoon garlic ginger paste (recipe to follow)

1-teaspoon EACH Tandoori masala, sumac, berbere, cumin powder and chili powder

3-4 drops liquid smoke

2 bay leaves

1 (19) can Mae Ploy coconut milk

1-(15.5 Oz) can diced tomatoes and green chilies

Sea salt and freshly ground black pepper to taste

1 tablespoon grape-seed oil

1-1/2-pouunds boneless, skinless chicken breasts, cut into bit size pieces

2 teaspoon garam masala

A pinch of cayenne pepper

1-1/2-teaspoon cornstarch plus 1/3-cup water.

DIRECTIONS:

1.   Heat 1 tablespoon oil in a skillet over medium-high heat when sizzling.

2.   Add onions and sauté for 4 minutes.

3.   Stir in butter, lemon juice, garlic-ginger paste, spices, bay leaves, and smoke; cook stirring for 1 minute.

4.   Add diced tomatoes and sauté for 2 minutes, stirring frequently.

5.   Stir in coconut milk, reduce heat and simmer for 10 minutes.

6.   Season with salt and pepper and remove from heat.

7.   Heat oil in a skillet over medium-heat when sizzling.

8.   Add chicken and cook until browned about 10 minutes.

9.   Reduce heat and season with garam masala and cayenne.

10.                Stir in 1/4-cup sauce, and simmer until liquid has reduced.

11.                Stir chicken into the sauce.

12.                Mix together cornstarch and water and stir into sauce.

13.                Cook chicken in sauce for 10 minutes.

GARLIC GINGER PASTE:

4 ounces EACH garlic and ginger

1 tablespoon oil

In a mortar and pestle pound ingredients until smooth adding oil as needed.

ENJOY DAN:                                                   HALLELUJAH: