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Butter Chicken / Chicken Makhani Recipe
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Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.
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Butter Chicken / Chicken Makhani Recipe Ingredients:
1 kg boneless chicken skin removed
Juice of 1 lime
Salt to taste
1 Teaspoon red chilli powder (adjust to suit your taste)
6 cloves
8-10 peppercorns
1" stick of cinnamon
2 bay leaves
8-10 almonds
Seeds from 3-4 pods of cardamom
1 cup fresh yoghurt (must not be sour)
3 tbsps vegetable/canola/sunflower cooking oil
2 onions chopped
2 cups tomato puree
2 tsps garlic paste
1 Teaspoon ginger paste
2 tsps coriander powder
1 Teaspoon cumin powder
1/4 Teaspoon turmeric powder
1 can (400g or 14 oz) of tomato paste
1/2 litre chicken stock
2 tbsps kasuri methi (dried fenugreek leaves)
3 tbsps unmelted, soft butter
Salt to taste
Coriander leaves / Cilantro to garnish
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Butter Chicken / Chicken Makhani Recipe Directions:
Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
Heat a flat pan or griddle on medium heat and gently roast the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder.
Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute. Add tomato puree and fry some more.
Add only the chicken from the chicken-spice mix and fry till sealed.
Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
Cook till the chicken is tender and the gravy is reduced to half its original volume.
Melt the butter in another small pan and then pour it over the chicken.
Garnish with coriander leaves and serve with Naan and Kaali Daal.
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