Butter chicken (Makhani chicken)
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
  1. Marinate the chicken in the smooth paste of marinade, cover, and refrigerate for 2 hours.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
RECIPE BACKSTORY
This is an popular Indian recipe