Recipe for Chicken Makhani
What is unique about Chicken Makhani?
Tender, juicy chicken pieces infused with flavoured aromas and a rich, creamy smooth texture leaving an everlasting taste that is sure to satiate your appetite !!
This recipe consists of bi else’s chicken pieces cooked in a creamy gravy and flavoured spices that are sure to melt in your mouth !!
Ingredients for Chicken Makhani
Ingredients for Chicken Marination
Chicken Breast pieces – 4, diced into medium 2” cubes
Yoghurt – 1/2 a cup
Turmeric- 1/2 a teaspoon
Ginger garlic paste- 1 teaspoon
Salt to taste
Chilli powder- 1/2 a teaspoon
Cumin powder- 1 teaspoon
Garam masala powder- 1 teaspoon
Ingredients for the curry gravy
Oil – 2 tablespoons
Butter – 2 tablespoons
Onions – 2 medium, finely sliced
Bay leaf – 1
Cinnamon- 2
Cloves – 1
Turmeric- 1 teaspoon
Salt to taste
Ginger garlic paste- 2 teaspoons
Chilli powder- 2 teaspoons
Cumin powder- 1/2 a teaspoon
Coriander powder- 1/2 a teaspoon
Garam masala- 1/2 a teaspoon
Tomatoes- 3 medium-sized diced (alternatively you could use 4 teaspoons of the tomato tube concentrate)
Dried Fenugreek leaves – 1 teaspoon
Cashew nuts – 8-10, soaked in warm water and ground to a paste
Cream – thick or heavy cream, 4 tablespoons
Method to cook Chicken Makhani
Start by marinating the chicken breast pieces with the above-mentioned ingredients and leave it to marinate for at least an hour or two
Meanwhile, as the chicken gets marinated
take a medium-sized pan and add the oil and butter
As the oil starts to warm, lower the flame and add the whole spices. Fry the chopped onions till they turn translucent
Now add the ginger-garlic paste and sauté for a few minutes till it turns fragrant
Add in the cumin, coriander and garam masala powder and stir well for another 30 seconds
Next add in the tomato purée concentrate or chopped tomatoes, chilli powder and salt and leave the gravy to simmer on low flame for 10-15 minutes till the tomatoes soften, mixing occasionally
Once the tomatoes are done, switch off the flame and allow the gravy to cool down. Once cooked, blend all the ingredients to a fine purée adding 1/4th cup of water if required
In another pan or Kadai take about 1/2 a cup of oil and fry the marinated chicken pieces till they turn a light golden on each side
Now add the puréed tomato mixture to the chicken pieces giving all the ingredients a good mix
Add in the ground cashew paste, cream and dried fenugreek powder by slightly crushing it between your palms
Let the chicken gravy simmer on low flame for 5-10 minutes till the oil starts to surface to the top
Switch off the flame and garnish with freshly chopped coriander. Serve this yummy Butter Chicken gravy with naan roti or flavoured or jeera rice
