Makhani Chicken (Indian Butter Chicken)

Ingredients and Weight:

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup plain yogurt
• 1 tablespoon lemon juice
• 1 tablespoon garam masala
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/2 cup unsalted butter
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 (14-ounce) can diced tomatoes
• 1 (13.5-ounce) can coconut milk
• 1 tablespoon brown sugar
• 1/4 cup chopped fresh cilantro

Preparation Time:

• 15 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 2

Preparation Method Steps:

1. In a bowl, combine the chicken, yogurt, lemon juice, garam masala, cumin, coriander, turmeric, and cayenne pepper. Mix well and marinate for at least 30 minutes.
2. Heat the butter in a large skillet over medium heat. Add the onion and sauté until softened.
3. Add the garlic and cook for 1 minute more.
4. Stir in the chicken and cook until browned on all sides.
5. Add the tomatoes, coconut milk, and brown sugar. Bring to a simmer and cook for 30 minutes, or until the chicken is cooked through.
6. Stir in the cilantro and serve with rice or naan bread.

Nutritional Information:

• Calories: 320 per serving
• Protein: 25 grams
• Fat: 15 grams
• Carbohydrates: 20 grams

Dish Characteristics:

• Creamy and flavorful
• Slightly spicy
• Rich and indulgent
• Suitable for American taste buds

User Comments:

• "This is one of the best Indian dishes I've ever had. The flavors are amazing and the chicken is melt-in-your-mouth tender."
• "I was hesitant to try Indian food, but this recipe was very easy to follow and the results were delicious."
• "I love the creamy texture and the hint of sweetness from the brown sugar."
• "I served this with rice and it was the perfect comfort food on a cold night."
• "I can't believe how easy it was to make such a restaurant-quality meal at home."

Special Precautions and Tips:

• If you don't have garam masala, you can substitute a combination of cinnamon, cloves, cardamom, and nutmeg.
• To make a vegetarian version of this dish, you can use tofu or paneer instead of chicken.
• Serve with a dollop of plain yogurt or raita for a cooling effect.