Makhani:Something to Crow About

Cold blustery winds have blown in our first snow of the season and although the accumulation was much less than originally predicted, we did get a couple inches in some areas and it is cold. What's a better way than to spend the day with friends having an art day?

An extra surprise!

Some might remember my first experience with a clay called fimo when polished eggs were the finished product. Well I got reacquainted with the clay at friend Colleen's table and spent the majority of the day making a cork stopper adornment, a very decorated Altoids box and an embellished pin. And if you look very closely you will notice what the chicken made...



Speaking of chicken,  Colleen's lunch entree hit the spot as it's a 'yummy' Indian dish called Chicken Makhani (Indian Butter Chicken).  

You can adjust the cayenne according to your heat preferences of either milder or spicier.

Here's what you'll need:

1 T peanut oil                              1 T peanut oil
1 shallot, finely chopped             1 lb boneless, skinless chicken            
1/4 white onion chopped                  thighs cut into bite size pieces
2 T butter                                     1 t gram masala
2 t lemon juice                             1 pinch cayenne pepper
1 T ginger garlic paste                 1 T cornstarch
1 t gram masala                            1/4 c water
1 t chili powder                             Rice and Naan bread as sides
1 t ground cumin
1 bay leaf
1/4 c plain yogurt
1 c half and half
1 c tomato puree
1/4 t cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper

Directions:
Heat 1 T oil at medium high heat in lg saucepan 
Saute shallot and onion
Stir in butter, lemon juice, ginger-garlic pasted, 1t gram masala, chili powder, cumin and bay leaf.
Cook 1 minute stirring.
Season with salt and pepper.
Remove from heat and set aside. 
Heat 1 T oil in heavy skillet over medium heat.
Cook chicken until browned, about 10 min.
Reduce heat, season with 1 t gram masala and cayenne.
Stir into sauce slowly spooning in sauce and reduce liquid.
until chicken is no longer pink. 
Stir chicken into sauce.

Mix together cornstarch and water, then stir into sauce.
Cook 5-10 minutes until thickens. 

Serve atop rice. 
(Hint: Adding tumeric gives the rice a yellow appearance)
And definitely have some naan on hand to use as an utensil and help you become clean that plate like I did.

Recipe: Courtesy of allrecipes.com

Link to Fimo eggs blog entry:Eggs-actly