Chicken Makhani (Butter Chicken) |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This is a really labour intensive recipe but really worth all the effort you make. great for dinner parties. cooking time doesnt include marinating time. Ingredients:
400 g whole chickens, cut in portions (bone on, tikka cut) |
1 teaspoon red chili powder |
1 tablespoon lemon juice |
salt |
1/2 cup yogurt |
1 tablespoon ginger paste |
1 tablespoon garlic paste |
1/4 teaspoon garam masala |
1 teaspoon chili powder |
1 tablespoon lemon juice |
1 tablespoon butter |
2 teaspoons mustard oil (optional) or 2 teaspoons any oil (optional) |
salt |
1 tablespoon garam masala |
400 g tomato puree |
2 tablespoons honey (or less, depending on taste) |
1 tablespoon ginger |
1 tablespoon garlic |
1 tablespoon red chili powder |
1/2 teaspoon garam masala powder |
1/2 cup cream |
1/2-1 teaspoon kasuri methi (dried and powdered fenugreek leaves) |
1 teaspoon chopped green chili |
50 g butter |
salt |
Directions:
1. Make incisions in chicken.
2. Apply the first 3 ingredients to chicken and leave 1/2 hour.
3. apply marinade to chicken.
4. Leave, covered, in fridge - at least 5 hours. Overnight is best.
5. Bake on skewers in oven 10 - 12 minutes.
6. Brush with butter, bake another 2-5 minutes.
7. makhani Sauce:.
8. Heat butter in pan.
9. Add whole garam masala. When it crackles, add garlic, ginger and chillies. Cook 2 minutes.
10. Add puree, chilli powder, garam masala, salt.
11. Sauté.
12. add 1 cup water and boil.
13. Simmer 10 mins, covered, then a few mins uncovered.
14. Add honey and fenugreek + baked chicken.
15. Cook 5 minutes Simmer 5 minutes Add cream and serve.
16. Note: cream is always added just before serving.
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