Okay…so I’m on an Indian spice food kick at the moment…I recently made up a recipe for an Indian-spiced Rice which I made again for this meal and I topped it with this sweet tomato-based creamy chicken entree. Makhani Chicken (murg makhani) or Butter chicken is a dish of chicken in a spiced tomato, butter and cream sauce. It originated in the Indian subcontinent…I created my own recipe and it was super delicious!

Makhani Chicken
extra virgin olive oil
1 Vidalia onion, diced
1 green bell pepper, diced
2 garlic cloves, minced
1/4 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/2 teaspoon chili powder
garam masala (available at Target)
salt & fresh ground pepper
2 tablespoons dark brown sugar
13.5 oz Goya Coconut Milk
6 oz tomato paste
1/2 cup chicken stock
1 lb boneless chicken thighs, cut into cubes
3/4 cup half & half

In a medium skillet heat 1-2 tablespoons extra virgin olive oil. Add the diced Vidalia onion and sauté for 3-5 minutes on medium-low; add the diced green pepper and sauté an additional 5 minutes. Add the minced garlic and sauté another minute. Stir in the ginger, cinnamon, cardamom, chili powder, 1 teaspoon garam masala, 1 teaspoon salt and some fresh ground pepper; then stir in the dark brown sugar, the coconut milk and the tomato paste along with enough chicken stock to make a nice creamy sauce; bring just to a simmer and allow to simmer on very low heat. Meanwhile, in a deep skillet heat 1-2 tablespoons extra virgin olive oil. Add the diced chicken thighs and sauté 3-5 minutes; adding 1 teaspoon garam masala and 1 teaspoon salt while sautéing. Pour the tomato-coconut sauce over the chicken thighs; stir in the half & half. Heat through. Serve hot. Makes 4-6 servings. I serve this over my Indian-Spiced Rice…again, super delicious!

Enjoy!

Linda~

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