MAKHANI CHICKEN BREAST (INDIAN BUTTER CHICKEN) ENJOY DAN:

MAKHANI CHICKEN BREASTS (INDIAN BUTTER CHICKEN) by CHEF DAN:

Serves 4

MARINATE:

1 tablespoon grape-seed oil

1-3/4-pound skinless, boneless chicken breasts halves, cubed

1 teaspoon EACH lemon juice, chili powder, garam marsala, and sumac

INGREDIENTS:

1 tablespoon grape-seed oil

1 /2-onion, chopped

2 tablespoon butter

2 teaspoon lemon juice

2 garlic cloves, minced

1 thumb-size fresh ginger, minced

1 teaspoon EACH garam masala, chili powder, ground cumin, and chat masala

1 bay leaf

1/4-cup yogurt

1 cup EACH coconut milk, and tomato puree

1/4-teaspoon EACH cayenne pepper, sea salt and freshly ground black pepper

1 Tablespoon cornstarch with 1/4-cup water

 MARINATE:

1.   Place chicken in a glass dish and add marinate.

2.   Toss to coat and refrigerate for 1 hour or more.

3.   Heat 1 tablespoon oil in sauce-pan over medium-heat when sizzling.

4.   Add onion and sauté for 4 minutes.

5.   Stir in butter, lemon juice, garlic, ginger, garam masala, chili powder, chat masala, and bay leaf.

6.   Cook, stirring 1 minute.

7.   Add tomato sauce and sauté for 2 minutes, stirring frequently.

8.   Stir in coconut milk and yogurt.

9.   Reduce heat and simmer for 10 minutes, stirring frequently.

10.                Remove from heat and set aside.

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

12.                 Cook chicken until lightly browned, about 10 minutes.

13.                Reduce heat and season with 1 teaspoon garam masala and cayenne.

14.                Stir in a few spoonfuls of sauce, and simmer until liquid has reduced and chicken is no longer pink.

15.                Stir cooked chicken into the sauce.

16.                Mix together cornstarch and water, then stir into the sauce.

17.                Cook 7-8 minutes fir until thickened.