How to Make Chicken Makhani

Indian butter chicken, also known as chicken makhani; is one of the most delicious non-vegetarian dishes one can have. Mostly cooked and eaten in Punjab, it has now become popular in the other cities of North India as well. Chicken makhani is one of those dishes that are almost a quintessential dinner item in North Indian, especially Punjabi, weddings. Making it is not at all difficult, though it does require quite some time. The popularity of Indian butter chicken has crossed national boundary, with the dish becoming a hot favorite in the foreign countries as well. In the following lines, we have provided a very easy recipe for making chicken makhani or Indian butter chicken.

How to Make Chicken Makhani

Ingredients

800 gm chicken
1 tsp Kashmiri Red Chili Powder
Salt to taste
1 tbsp Lemon Juice

For Marinade:

1 cup Yogurt
1 tsp Kashmiri Red Chili Powder
Salt to taste
2 tbsp Ginger Paste
2 tbsp Lemon Juice
2 tbsp Garlic Paste
1/2 tsp Garam Masala Powder
2 tsp Mustard Oil
2 tbsp Butter

For Gravy:

400 gm Tomato Puree
3 tbsp Butter
1 tsp Green Chillies (chopped)
1/2 tsp Kasoori Methi
1 cup Fresh Cream
1 tbsp Ginger Paste
1 tbsp Red Chili Powder
Salt to taste
1 tbsp Whole Garam Masala
1/2 tsp Garam Masala Powder
2 tbsp Sugar/ Honey
1 tbsp Garlic Paste

Instructions

First of all, you need to skin the chicken and clean it thoroughly.
Now, take a sharp knife and make cuts on the breast and leg pieces of the chicken.
Make a mixture of red chili powder, lemon juice and salt.
Apply the mixture to the chicken and set aside for 30 minutes.
Take a muslin cloth and put the yoghurt in it.
Hang the cloth for 15-20 minutes. This will drain out excess water from the yoghurt.
Mix all the ingredients of the marinade.
Apply this marinade to the chicken pieces.
Keep the chicken in the freezer for 3 to 4 hours.
Now is the time to stir fry the chicken, till it is almost done.
Baste it with butter and stir fry for another 2 minutes.
After this, take the chicken off the flame and set side.
You have to prepare the gravy now.
Take a pan and put butter in it.
After the butter melts, add the whole garam masala and let it crackle.
Next, add ginger-garlic paste and cut green chilies.
Stir fry for 2 minutes.
This is the time to add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
Let the gravy come to a boil.
Now, lower the heat and let it simmer for 10 minutes.
Put sugar or honey and powdered kasoori methi.
Next, add the cooked chicken pieces.
Again, let the gravy simmer for 5 minutes.
Turn off the flame.
Mix in fresh cream.
Chicken makhani is ready to be served.

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