Chicken Makhani - Butter Chicken Curry Butter chicken is one of the most popular curries at any Indian restaurant. Tender and juicy chicken pieces in a creamy buttery sauce, this authentic butter chicken recipe is delicious. Butter chicken is easy to make with ingredients that are easy to find.

Ingredients of Chicken Makhani - Butter Chicken Curry

  1. Prepare 400 grams of Chicken.
  2. You need of curry.
  3. Prepare 1 tsp of Vegetable oil.
  4. Prepare 1 tsp of ☆ Cinnamon powder.
  5. Prepare 3 of ☆ Whole cardamon or 2/3 teaspoon.
  6. It's 5 of grains ☆ Black pepper.
  7. It's 3 of ☆ Clove or 1/2 teaspoon.
  8. It's 2 of ☆ Bay leaf.
  9. It's 1/2 tsp of ☆ Cayenne pepper (*only if you like it spicy).
  10. Prepare 1 tbsp of Ginger.
  11. You need 1 clove of Garlic.
  12. It's 500 grams of to 600 grams Canned tomatoes.
  13. You need 50 grams of Cashew nuts (or almonds).
  14. It's 1 tsp of △ Sugar.
  15. Prepare 1 of to 2 teaspoons △ Salt.
  16. It's 1 tsp of △ Garam masala.
  17. You need 30 grams of Butter (optional).
  18. It's 50 ml of Heavy cream.

Chicken Makhani - Butter Chicken Curry instructions

  1. Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic..
  2. Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer..
  3. Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste..
  4. Heat the frying pan and cook the chicken from Step 1. Set aside once cooked..
  5. In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat..
  6. Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!.
  7. Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes..
  8. Add 100 ml of water (not listed) and bring to a boil..
  9. Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering..
  10. Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat..
  11. Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts..
  12. Once the butter is melted and well incorporated, add the chicken and mix..
  13. Add the heavy cream and mix until well incorporated..
  14. It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving..
  15. Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like..
  16. Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1..
  17. Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt..
  18. Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12..

Delicious restaurant-style butter chicken made right at home with simple ingredients. This recipe is exactly how they make butter chicken in It's all about that sauce when it comes to an authentic murgh makhani recipe. Like with most curries, this butter chicken actually tastes better. This is similar to the classic butter chicken but with a bit more spice! Marinating it in yogurt ensures the chicken stays Put the chicken in a non-metallic bowl with the marinade ingredients and a pinch of salt and pepper, combine well, then cover and leave in the fridge.

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