Chicken Makhani

Ingredients

• Coconut oil

  1 tbsp or 14g

• Shallots

  Raw

  1 tbsp chopped or 10g

• Onions

  Raw

  ½ large or 75g

• Butter

  Unsalted

  2 tbsp or 28g

• Lemon juice

  Raw

  2 tsp or 10g

• Chili powder

  Spices

  1 tsp or 3g

• Bay leaf

  Spices

  1 tsp, crumbled or 0.6g

• Plain yogurt

  Whole milk, 8 grams protein per 8 ounce

  ¼ cup or 61g

• Half and half cream

  Fluid

  1 cup or 242g

• Tomato puree

  Canned, without salt added

  1 cup or 250g

• Chicken thigh

  Broilers or fryers, meat and skin, raw

  453g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Water

  Plain, clean water

  ¼ cup or 59g

• Cornstarch

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

Directions

1. Heat oil in large saucepan over med heat. Saute shallot and onion until soft. Stir in butter, cream, lemon juice, ginger-garlic paste, 1 teaspoon of garam masala, chili powder, cumin and bay leaf. Add tomato sauce and and cook for 2 mins. Reduce heat and add yogurt and half and half. Season with salt and pepper. Set aside. Cut chicken thighs into pieces. Heat 1 Tbsp oil in large heavy skillet over med heat.Sprinkle with garam masala and cayenne and stir in a few tablespoons of sauce. Cook until no longer pink. Stir into sauce.