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Indian Food Chicken Makhani
Chicken Makhani, also known as Butter Chicken, is a popular Indian dish that features tender chicken cooked in a rich and creamy tomato-based sauce. It's a favorite in Indian cuisine, known for its luxurious texture and aromatic spices. This dish is perfect for a special dinner and pairs wonderfully with naan or basmati rice.
Equipment
- Large skillet or pan
- Mixing Bowls
- Measuring Cups and Spoons
- Blender or immersion blender
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp ginger-garlic paste
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp red chili powder adjust to taste
- ½ cup unsalted butter
- 1 large onion finely chopped
- 1 can 14 oz crushed tomatoes
- 1 cup heavy cream
- 2 tbsp ground almonds optional, for extra creaminess
- Salt to taste
- Fresh cilantro chopped (for garnish)
Instructions
Marinate the Chicken:
- In a large mixing bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric, cumin, coriander, garam masala, and red chili powder. Mix well.
- Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes or overnight for best results.
Cook the Chicken:
- Heat half of the butter in a large skillet or pan over medium heat.
- Add the marinated chicken pieces and cook until they are browned and cooked through. Remove the chicken from the pan and set aside.
Prepare the Sauce:
- In the same pan, add the remaining butter and chopped onions. Sauté until the onions are golden brown.
- Add the crushed tomatoes and cook for about 10 minutes, stirring occasionally, until the mixture thickens and the oil starts to separate.
- If using, blend the ground almonds with a bit of water to make a smooth paste, and add to the tomato mixture. This step is optional but adds extra creaminess to the sauce.
Blend the Sauce:
- Transfer the tomato mixture to a blender or use an immersion blender to blend until smooth. Return the sauce to the pan.
Finish the Dish:
- Add the cooked chicken to the sauce and stir to combine.
- Pour in the heavy cream and simmer for another 10 minutes, allowing the flavors to meld together. Season with salt to taste.
Serve:
- Garnish with chopped fresh cilantro and serve hot with naan or basmati rice.
Notes
Tips
- For an authentic smoky flavor, you can add a piece of charcoal to the dish. Heat a small piece of charcoal until red hot, place it in a small metal bowl, and set it on top of the chicken. Drizzle a few drops of oil over the charcoal and cover the pan with a lid for a few minutes to infuse the smoky flavor.