BUTTER CHICKEN (MAKHANI CHICKEN)

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • Chicken – 1 kg, skinned, boned, and cubed (2lbs+4oz)
  • For marinade:
  • Yogurt – 5 tablespoons, plain, thick; use fat-free yogurt if you would like to reduce the fat content of this dish
  • Tandoori masala – 1 tablespoon
  • Garam masala powder – 1 tsp
  • Lime juice – 2 tablespoons
  • Salt – 1 teaspoon, or to taste
  • Cummin powder – 1 teaspoon
  • Orange color – ½ teaspoon (optional)
  • For sauce:
  • Oil – 1 tablespoon
  • Butter – 2 tablespoons
  • Onions – 2, sliced
  • Ginger – 1 inch piece, crushed into a fine paste
  • Garlic – 6 cloves, crushed into a fine paste
  • Chilli powder – 1 teaspoon
  • Coriander powder – 1 teaspoon
  • Turmeric powder – 1/4 teaspoon
  • White pepper – 1 teaspoon
  • Cashew nuts – 10
  • Almonds – 5; made into a thick paste along with cashew nuts and water
  • Tomatoes – 2, pureed
  • Cream – 2 tablespoons, single (optional)
  • Coriander leaves – 2 tablespoons, fresh, chopped, for garnishing

Directions

  • Marinate the chicken in the smooth paste of marinade, cover, and refrigerate for 2 hours.
  • Heat oil and butter in a medium wok and fry onions for 3 minutes or until golden. Add the ginger and garlic paste along with a little water and fry till oil separates.
  • Add the marinated chicken mixture and stir-fry for 8-10 minutes. Add chilli, coriander, turmeric, and white pepper powders, tomato puree, cashew and almond paste, and mix well and cook for 5 minutes.
  • Add 2 cups of water, mix well, and bring it to boil. Cover and cook in a low flame until chicken is done. It takes approximately 10 minutes.
  • Pour over the cream and stir in well. The sauce will start to thicken. Garnish with coriander leaves and a dollop of fresh cream. Serve hot with rice, roti, paratha, or naan.

Notes

This is an popular Indian recipe

Categories: Asian  Indian  Main Dish  Poultry  Stove 
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