Oops
Something's not right. Our best minds are on it. You may retry or check back soon.
9 MINS delivery
Chicken Makhani
Serves 4
35 mins
408 Kcal
Chicken Makhani is another name given to Butter Chicken, which is a creamy, rich dish liked by people from all parts of the world in Indian cuisine. It's known for its silky, smooth, buttery sauce and tender pieces of chicken. Chicken Makhani is, at the same time, comfortable and indulgent. The dish consists of boneless chicken marinated with spices, herbs, and yoghurt, and then it is cooked in a luscious tomato-based gravy with butter and cream. This paste provides such a dish with an interesting flavour while also being very beautifully textured. This traditional recipe of chicken makhani starts with the marination of chicken in a mixture of yoghurt, garlic, ginger, garam masala, and a few other spices, such as cumin and paprika. All the ingredients give the chicken a deep-flavoured and tender texture. Finally, the marinated chicken is grilled or pan-fried and then simmered in a rich, creamy tomato sauce made with butter, cream, and crushed tomatoes. Kasuri methi adds some aromatic depth to the gravy. The dish is served with naan, roti, or steamed basmati rice; any meal can be served. The tanginess from the tomatoes, creaminess from the butter, and warmth from the spices make this dish hearty and comforting. This chicken makhani recipe ensures a richly satisfying meal that pleases every palate when prepared for a special occasion or a weeknight dinner.
Ingredients required for Chicken Makhani
- 2 tbsp peanut oil
- 1 shallot
- 1/4 white onion
- 2 tbsp butter
- 1 tbsp ginger garlic paste
- 2 tsp lemon juice
- 2 tsp garam masala
- 1 tsp chilli powder
- 1 tsp ground cumin
- 1 bay leaf
- 1 cup tomato puree
- 1/4 cup plain yoghurt
- 1 pinch salt
- Ground black pepper
- 1 pound boneless chicken thighs
- 1/4 tsp cayenne pepper
- 1 tbsp cornstarch
Cooking steps for Chicken Makhani
- 1Start this recipe of chicken makhani by heating 2 Tbsp of peanut oil in a large pan or skillet over medium heat. Once hot, add finely chopped shallots and ¼ of a white onion.
- 2Saut the onions in the oil until they soften and caramelise to a golden colour.
- 3Introduce 2 Tbsps of butter to the pan, giving the sauce a rich, velvety texture.
- 4Add 1 Tbsp of ginger-garlic paste to this mixture. This will provide a bold aromatic base characteristic to many Indian curries. Fry for another 2 minutes until the ginger garlic paste infuses its aroma in the oil and butter.
- 5Dash some lemon juice with 2 Tsps, which is enough to create a slight balance against the dish's richness.
- 6Now add in the 2 Tsps of garam masala.
- 7Add 1 Tsp chilli powder and 1 Tsp ground cumin to a warm and earthiness to the sauce. Mix everything well, letting spices bloom and infuse their flavours into the oil.
- 8Add one bay leaf and 1 cup of tomato puree to the pan. Tomato puree will form a base for the sauce that is thick and tangy in texture, providing a base for the chicken. Let this concoction simmer for about 5-7 minutes, when the tomatoes are cooking down and the flavours meld.
- 9For an even richer-tasting sauce, stir in ¼ cup of plain yoghurt to add a lovely tang and extra creaminess.
- 10Season the sauce with a pinch of salt and freshly ground black pepper to taste.
- 11Stir well, then bring the mixture to a simmer. When the sauce reaches a gentle simmer, add 1 pound of boneless, skinless chicken thighs, cut into bite-size pieces.
- 12Chicken thighs are the perfect choice for this recipe, as they stay juicy and tender as they cook. Add the chicken into the sauce and stir so that all of it gets coated well.
- 13Let it cook for about 15-20 minutes until the chicken is cooked thoroughly and tender.
- 14To taste, add a pinch of ¼ Tsp of cayenne pepper, and to make it spicier, you may add more. You will already see how the sauce has slightly thickened.
- 15If you prefer a slightly looser consistency, dissolve 1 Tbsp of cornstarch in ¼ cup of water and stir that into the sauce, which helps thicken it a little more and gives it an attractive glaze.
- 16Let the curry simmer for the last five minutes, with the chicken to absorb the flavours of the sauce.
- 17Once done, pull the pan off the heat. Garnish with fresh cilantro leaves. The recipe of Chicken Makhani creates a rich and creamy curry with tender chicken, perfectly spiced in a luscious tomato-based gravy.