Chicken Makhani or Indian Butter Chicken is a highly flavorful dish featured at many Indian restaurants. According to documented history, it dates back to the Mughal empire where it was allegedly created at a famous restaurant. This is a relatively easy recipe for Chicken Makhani.
Things You'll Need
- 1 tbsp.cinnamon
- 1 3/4 lbs. skinless, boneless chicken breast halves - cubed
- 1 tbsp. lemon juice
- Salt to taste
- 1 cup yogurt
- 2 tbsp. garlic paste
- 1/2 tbsp. garam masala
- 3 tbsp. melted butter
- 3 tbsp. chili powder
- 2 tbsp. ginger paste
- 2 tbsp. lemon juice
- 2 tbsp. olive oil
- 1 tbsp. butter
- 1 tbsp. ginger paste
- 2 tbsp. chopped garlic
- 1 tbsp. chopped green chile pepper
- 2 cups tomato puree
- 1 1/2 tablespoons honey
- 1 cup heavy cream
Place the chicken pieces in a dish with the lemon juice, 1 tbsp. of chili, 1 tbsp. of cinnamon and a dash of salt. Coat the chicken with this mixture, cover the dish and marinate it for 1 hour in the refrigerator.
Drain the yogurt in a cheese cloth. Mix it with the salt, garlic paste, garam masala, ginger paste, lemon juice and oil. Coat the chicken with this mix and refrigerate it for another 4 to 5 hours.
Preheat the oven to 375 degrees Fahrenheit. Bake the chicken for 20 to 25 minutes.
Melt the butter in a saucepan over medium heat. Stir in garam masala for a couple of minutes, then add the ginger paste and chopped garlic. When the garlic is tender, add the tomato puree, chili powder, salt and 1 cup of water. Bring the sauce to a boil, then lower the heat to simmer and add the honey.
Add the chicken to the sauce and stir until the chicken is fully cooked. Add the cream and stir until the two are completely mixed.
Tips & Warnings
- Chicken Makhani is usually served with rice, Indian naan and samosas.
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