Chicken Makhani, also known as Indian Butter Chicken, is a rich and creamy dish with tender chicken cooked in a flavorful tomato-based sauce. Here's how you can make it:
Ingredients:
For the Marinade:
- 500g (1 lb) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
For the Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 2 onions, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1 cup tomato puree
- 1/2 cup heavy cream
- 1 tablespoon honey or sugar (optional, to balance the acidity of tomatoes)
- Salt to taste
- Fresh cilantro leaves for garnish
Instructions:
Marinating the Chicken:
1. In a bowl, combine all the marinade ingredients: yogurt, ginger-garlic paste, ground cumin, ground coriander, turmeric powder, red chili powder, and salt.
2. Add the chicken pieces to the marinade and mix until they are well coated. Cover and refrigerate for at least 1 hour, or preferably overnight for the best flavor.
Cooking the Chicken:
1. Heat oil and butter in a large skillet or pan over medium heat.
2. Add the marinated chicken pieces to the skillet, shaking off excess marinade. Cook until the chicken is browned and cooked through, about 8-10 minutes. Remove the chicken from the skillet and set aside.
Making the Sauce:
1. In the same skillet, add a bit more butter if needed. Add chopped onions and sauté until they turn golden brown, about 5-7 minutes.
2. Add minced garlic and grated ginger. Sauté for another 1-2 minutes until fragrant.
3. Stir in ground cumin, ground coriander, turmeric powder, red chili powder, and garam masala. Cook for a minute to toast the spices.
4. Add tomato puree to the skillet and cook, stirring frequently, for about 5 minutes.
5. Pour in the heavy cream, stirring constantly, until well combined.
6. If desired, add honey or sugar to balance the acidity of the tomatoes. Season with salt to taste.
7. Return the cooked chicken to the skillet and simmer for another 5-10 minutes, allowing the flavors to meld together.
Serving:
1. Garnish with fresh cilantro leaves.
2. Serve hot with rice, naan bread, or roti.
3. Enjoy your delicious Chicken Makhani!
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