Butter (Makhani) Chicken
Ingredients
1 lb
Boneless/skinless chicken breasts
(cubed)
2 Tbsps
Oil
⅓ cup
Cream
¼ tsp
Kasuri methi
2 Tbsps
Butter
Green coriander
(finely chopped, for garnish)
Instructions
1
Combine chicken with marinade ingredients and stir to coat thoroughly.
2
Cover and let marinate for at least 2 hours or overnight, in the refrigerator.
3
Heat 2 tbsp oil in a skillet, cook chicken on low heat until it is no longer pink and set aside.
4
Gravy: in a separate saucepan, heat 2 tbsp butter on low heat.
5
Add cloves, cinnamon, cardamom and bay leaf, stir for 30 seconds.
6
Add onions, ginger, garlic and sauté until golden brown.
7
Add tomatoes and gravy spices, cover and cook until soft and mushy.
8
Turn off the heat and let cool to warm.
9
Remove and discard the bay leaf, blend to a smooth gravy and strain.
10
Pour back in the saucepan and add the chicken.
11
Cover and cook on low heat for 20 minutes.
12
Add a little water for desired consistency.
13
Add cream, kasuri methi and butter.
14
Stir and simmer for 5 minutes.
15
Garnish.
16
Note: Serve with naan and rice with a side of onions marinated in salt and lemon juice.
Marinade
Ingredients
¼ cup
Plain yogurt
2 tsps
Lemon juice
2 tsps
Oil
½ tsp
Salt
1 Tbsp
Crushed ginger
1 Tbsp
Crushed garlic
¾ tsp
Garam masala
1 tsp
Ground coriander/cumin mix
1 tsp
Kashmiri red chili powder
⅛ tsp
Turmeric
Gravy
Ingredients
2 Tbsps
Butter
3
Cloves
1 inch
Stick cinnamon
3
Whole cardamom
1
Bay leaf
½ cup
Onion
(chopped)
1 Tbsp
Ginger
(crushed)
2 tsps
Garlic
(crushed)
1 cup
Tomatoes
(chopped)
½ tsp
Salt
(or to taste)
½ tsp
Garam masala
¼ tsp
Ground cumin
12
Raw cashews
(break small)
1 tsp
Sugar
(optional)