Chicken Makhani (Indian Butter Chicken)

Chicken Makhani (indian butter chicken)                                                       Chicken Makhani
Butter chicken with chappati                                                           Chicken Makhani With Chappati
set meal                                                         Set Meal (Sambal Mix Veg., scramble egg,
pappadam & Butter Chicken)


4 pieces boneless chicken thigh – cut into bite size
1 tbsp chopped shallots
1/2 onion – chopped
1 bay leaf
2 tbsp butter
Salt to taste
2 tbsp roasted cashew nut  – pounded
1 cinnamon stick
2 cardamon
2 cloves

Marinade Sauce
1 tsp garam masala
1 tsp chilli powder
1 tsp corn flour
1 tsp plain yogurt
1 tbsp ginger/garlic paste (mixture)
1 tsp oil
(6 cloves garlics & 4 slices ginger – pound into fine paste)

Sauce Ingredient (blend together)
10 cherry tomatoes (1/2 can crushed tomato)
1 tbsp tomato paste
1 tsp cummin powder
1 tsp garam masala
1/2 onion
1/4 cup plain yogurt
1 tbsp chilli powder
2 tsp lemon juice
3 tbsp water

1) Heat 1 tbsp oil in a wok and saute onion, cinnamon stick, cloves, cardamon  and shallots till fragrant and translucent. Stir in butter and blended ingredients, bay leaf and balance of the ginger/garlic paste. Cook, stirring frequently, simmer for about 10-15 minutes. Season with salt and sugar. Taste accordingly and add in cashew nut powder (this to enhance the flavour and thicken the sauce). Stir to mix evenly. Remove from heat and set aside.
2) Heat a skillet with 1 tsp of oil over medium heat, add marinated chicken and pan fried till lightly browned. (about 10 minutes). Reduce heat and season with a few spoonful of the cooked sauce. Stir to mix and simmer until liquid has reduced and chicken is cooked. Stir the cooked chicken into the sauce, combine well and cook for another 5 minutes.
3) Transfer to serving dish and serve hot with nann, chappati or basmati rice.


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