Chicken Makhani - Butter Chicken

Chicken Makhani (Butter Chicken)

Chicken Makhani or Buttery Chicken.. For those special guests, you want to cook something special for..

I have been using this recipe for years ( it has evolved through many trial and error sessions in the process).

Ingredients:

  • Boneless skinless chicken breasts – 5

Marinade

  • 1 tsp red chilli powder
  • 1 tsp ginger and garlic paste
  • Salt to taste
  • 2 tbsp Curd
  • 2 tbsp Tandoori Chicken Masala (Optional) – I use Shan Masala

Curry

  • 1 tbsp Oil
  • 4 tbsp/ one- fourth cube Butter (you can also put little less if you prefer to use less butter)
  • 1 tsp Roasted Ground Cumin
  • 3.5 cans chopped Tomatoes (Each can I used had 400g Net Weight) – Fresh Tomatoes can also be used but they will have to be blanched.
  • 4 tsp Sugar
  • Salt to taste
  • 200 ml Double Cream
  • 2 sliced green chilies
  • 2 tsp Ginger Paste or Fresh ginger 1 inch piece
  • 3 cloves Garlic
  • 1 Tsp Crushed Dried Fenugreek Leaves (kasoori methi)
  • 1 tsp Turmeric
  • 6 Green cardamom
  • 1 tsp Ketchup

Garnish

  • Coriander- Handful
  • 1 tsp Cream

For marinating the chicken:

  • Marinate the chicken in red chilli powder, ginger garlic paste, salt, curd and tandoori chicken masala and refrigerate for an hour. (It is best to refrigerate it overnight but sometimes I only do it for an hour or even less)
  • For best results, roast the marinated chicken in a tandoor or grill it in the microwave till it is three-fourth done. If you don’t have enough time to do this step, you can also take a little oil in a pan and add the marinated chicken and cook till three-fourth done (I usually do this)

For the chicken gravy:

  • Heat oil in a karahi on high heat. Add garlic, split green chilies and stir fry for a few seconds.
  • Add canned tomatoes and let it cook. Stir continuously.
  • Add ginger paste, salt, turmeric, Roasted Ground Cumin, sugar and mix it well. Cook for 5 minutes.
  • Blend this mixture in a food mixer/grinder so it has a smooth consistency.
  • Pour the mixture back in the Karahi and add the cream, ketchup and crushed fenugreek leaves. Let it cook for 5 minutes.
  • Now add the prepared chicken and mix well.
  • Put crushed Green cardamom for flavor and let it cook on medium heat for 15- 20 minutes. Cook till chicken is done and gravy is of the required consistency.(In case you like it creamier, you can add more butter and cream)
  • Garnish with cream and coriander.
  • Butter Chicken is ready to eat. Serve hot with naan or basmati rice.

(Please Note: tsp= teaspoon, tbsp= tablespoon)

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