chicken makhani (Indian butter chicken).
July 24, 2013 § 1 Comment
Indian cuisine is something that I haven’t really explored. I think I’ve been hesitant due to the spice and the flavor of curry, something I’m just now getting a taste for.
But then I had this amazing dish – Chicken Makhani (Indian Butter Chicken) a few weeks ago at my friends’ house, and loved it! I decided to try it for myself, and read several different recipes online before settling on this one. The flavors are mild, and you can easily adjust the spiciness to your liking.
I might add that this dish was officially Boyfriend Approved. Enjoy!
What you need:
- 2 pounds boneless skinless chicken breasts
- 1 yellow onion, sliced
- 6 garlic cloves, minced
- 4 T butter
- 1 tsp. curry
- ½ tsp. cayenne pepper
- ½ tsp. minced ginger
- 1 can light coconut milk
- 1 6 oz. can tomato paste
- 2 T lemon juice
- 1 C low-fat plain Greek yogurt
- Handful of washed and dried spinach, sautéed in olive oil
What to do:
In your slow cooker, place the chicken, onion, and garlic, and cover with all of your dry spices. Then, drop in the butter and tomato paste. Pour in your coconut milk and lemon juice. Cook on low for 8 hours (or high for 4), until chicken shreds easily. Before you serve, stir in your yogurt. I also seasoned with salt, black pepper, and a generous drizzle of honey, for added sweetness. Then, I stirred in my sautéed spinach. Serve over brown rice.
The Cheesy Kitchen 
making a version of this today!