Chicken Makhani (Indian Butter Chicken) 🍛🧈🐓
Ingredients:
For the Chicken Marinade:
1 ½ lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces
1 cup plain yogurt
2 tbsp lemon juice
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp turmeric powder
2 tsp garam masala
2 tsp cumin powder
1 tsp chili powder
Salt, to taste
For the Butter Sauce:
4 tbsp unsalted butter
1 large onion, finely chopped
3 garlic cloves, minced
1 tbsp ginger paste
1 tsp cumin powder
1 tsp coriander powder
1 tsp paprika
1 tsp chili powder (adjust to taste)
1 ½ cups tomato purée (or canned crushed tomatoes)
1 cup heavy cream (or coconut milk for a lighter option)
1 tsp garam masala
1 tbsp honey (optional)
Salt, to taste
For Garnish:
2 tbsp fresh cilantro, chopped
Extra butter for drizzling (optional)
To Serve:
Basmati rice or naan bread
Instructions:
Marinate the Chicken:
In a large bowl, combine yogurt, lemon juice, ginger, garlic, turmeric, garam masala, cumin, chili powder, and salt.
Add the chicken pieces and coat well. Cover and marinate for at least 1 hour (or overnight for best flavor). 🕒
Cook the Chicken:
Heat 2 tbsp butter in a skillet over medium-high heat. Add the marinated chicken and sear for 4-5 minutes on each side until browned. Set aside. (It’s okay if the chicken isn’t fully cooked, as it will finish cooking in the sauce.) 🍗
Make the Butter Sauce:
In the same skillet, melt 2 tbsp more butter. Add onions and sauté until soft and golden, about 5-6 minutes. 🧅
Stir in garlic, ginger, cumin, coriander, paprika, and chili powder. Cook for 1-2 minutes until fragrant.
Add Tomatoes and Simmer:
Pour in the tomato purée and simmer for 10-15 minutes until the sauce thickens slightly. Season with salt. 🍅
Finish the Sauce:
Stir in heavy cream and garam masala. Simmer for another 5 minutes until creamy and smooth. Adjust seasoning with salt or a touch of honey if you like a hint of sweetness. 🥄
Combine and Simmer:
Add the seared chicken to the sauce and simmer for 10 minutes until the chicken is fully cooked and tender.
Serve:
Drizzle with extra butter (optional) and garnish with fresh cilantro. Serve hot with basmati rice or warm naan bread. 🍽️
Prep Time: 15 min | Marinating Time: 1 hr | Cooking Time: 30 min | Total Time: 1 hr 45 min
Calories: 480 per serving | Servings: 4-6 servings
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