Chicken Makhani - Butter Chicken Curry
Chicken Makhani - Butter Chicken Curry

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, chicken makhani - butter chicken curry. One of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Chicken Makhani - Butter Chicken Curry is one of the most favored of current trending foods on earth. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Chicken Makhani - Butter Chicken Curry is something which I’ve loved my whole life. They are nice and they look wonderful.

Saute shallot and onion until soft and translucent. It is chunks of chicken in a mildly spiced tomato sauce. Makhani is a Hindi word which translates as "with butter". Sometimes this dish is called chicken makhani.

To get started with this particular recipe, we must prepare a few components. You can have chicken makhani - butter chicken curry using 18 ingredients and 18 steps. Here is how you can achieve it.

The ingredients needed to make Chicken Makhani - Butter Chicken Curry:
  1. Prepare 400 grams Chicken
  2. Get curry
  3. Take 1 tsp Vegetable oil
  4. Get 1 tsp ☆ Cinnamon powder
  5. Take 3 ☆ Whole cardamon or 2/3 teaspoon
  6. Take 5 grains ☆ Black pepper
  7. Make ready 3 ☆ Clove or 1/2 teaspoon
  8. Take 2 ☆ Bay leaf
  9. Make ready 1/2 tsp ☆ Cayenne pepper (*only if you like it spicy)
  10. Take 1 tbsp Ginger
  11. Get 1 clove Garlic
  12. Make ready 500 grams to 600 grams Canned tomatoes
  13. Get 50 grams Cashew nuts (or almonds)
  14. Take 1 tsp △ Sugar
  15. Prepare 1 to 2 teaspoons △ Salt
  16. Get 1 tsp △ Garam masala
  17. Make ready 30 grams Butter (optional)
  18. Make ready 50 ml Heavy cream

To Make Sauce: Melt butter in a large saucepan over medium heat. Butter Chicken, also known as Chicken Makhani, is among the most well-known Indian dishes around the world. The founders of the Moti Mahal Restaurant in New Delhi are credited with creating this recipe. The story is that they made a spicy, buttery, tomato sauce to use up leftover Tandoori Chicken and the rest is history.

Steps to make Chicken Makhani - Butter Chicken Curry:
  1. Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic.
  2. Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer.
  3. Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste.
  4. Heat the frying pan and cook the chicken from Step 1. Set aside once cooked.
  5. In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat.
  6. Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!
  7. Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes.
  8. Add 100 ml of water (not listed) and bring to a boil.
  9. Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering.
  10. Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat.
  11. Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts.
  12. Once the butter is melted and well incorporated, add the chicken and mix.
  13. Add the heavy cream and mix until well incorporated.
  14. It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving.
  15. Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like.
  16. Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1.
  17. Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt.
  18. Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12.

The founders of the Moti Mahal Restaurant in New Delhi are credited with creating this recipe. The story is that they made a spicy, buttery, tomato sauce to use up leftover Tandoori Chicken and the rest is history. In the United States, Butter Chicken is on the menu at most lunch. Created by Kundan Lal Gujral, you may notice that Butter Chicken (known as murgh makhani — chicken with butter), is similar to British tikka masala. Prepared in a buttery gravy with the addition of cream gives the curry sauce a silky smooth rich texture.

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