Chicken Makhani (Butter Chicken) Best served with basmati rice and warm flatbread. 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.

Ingredients of Chicken Makhani (Butter Chicken)

  1. Prepare of ————sauce————.
  2. You need 1 T of peanut oil.
  3. It's 1 of shallot, minced.
  4. You need 2 T of butter.
  5. Prepare 1/2 of lemon, juiced.
  6. You need 1 1/2 T of garlic, minced.
  7. It's 1 1/2 t of ginger root, minced.
  8. Prepare 1 t of garam masala.
  9. It's 1 t of chili powder.
  10. You need 1 t of ground cumin.
  11. Prepare 1 t of ground coriander.
  12. It's 1/4 t of fenugreek.
  13. It's 1/4 t of cayenne pepper (optional).
  14. You need 1 of bay leaf.
  15. You need 1 can (10 oz) of tomato sauce.
  16. It's 1 of tomato, chopped.
  17. You need 1/4 c of plain, whole milk yogurt.
  18. It's 1/4 c of heavy cream.
  19. It's dash of salt and pepper.
  20. It's of —————chicken prep—————.
  21. Prepare 1 T of peanut oil.
  22. You need 1 lb of chicken breast, cubed.
  23. Prepare 1 t of garam masala.
  24. You need 1 pinch of cayenne pepper (optional).
  25. It's 1 T of cornstarch.
  26. You need 1/4 c of cold water.

Chicken Makhani (Butter Chicken) step by step

  1. Heat oil in large, deep frying pan over medium heat. Add shallot and cook until translucent, about 2 minutes..
  2. Add butter, lemon juice, garlic, ginger, spices, and bay leaf. Cook for an additional 1-2 minutes..
  3. Add tomato sauce and tomatoes. Cook an additional 2 minutes..
  4. Add yogurt and cream. Reduce heat to low and simmer for about 10 minutes while preparing chicken..
  5. Heat oil over medium-high heat in medium sized frying pan or skillet. Cook chicken thoroughly..
  6. Once browned, reduce heat to low. Add garam masala, cayenne, and 1/4 c of sauce. Cook for about 1 minute then add chicken mixture to sauce..
  7. Combine cornstarch and water. Add to sauce. Cook for another 3-5 minutes until desired texture is reached. Remove from heat and serve over basmati rice..

It is a full flavoured dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. Alfred Prasad's murgh makhani recipe, known in the UK as butter chicken, is one of the ultimate curry dishes. The chicken is marinated in ginger and garlic paste, yoghurt and spices before grilling and combining with the rich, heady makhani sauce.

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