Desiring Indian cuisine that is softly spicy, rich, and creamy? One of India’s most recognizable and cherished meals is Chicken Makhani, sometimes referred to as Butter Chicken. Comfort food at its finest, with succulent chicken cooked in a smooth tomato-butter-cream sauce.
Butter Chicken (Chicken Makhani) Recipe :
You’re in the proper place if you want to replicate the enchantment of Butter Chicken from an Indian restaurant at home. Perfect with naan or steamed basmati rice, this simple Chicken Makhani recipe is flavorful, rich in texture, and immensely delicious.
History of the Recipe :
The Moti Mahal Restaurant in Delhi, India, is where Butter Chicken (Chicken Makhani) first appeared in the 1950s. In an attempt to save waste, leftover tandoori chicken was accidentally created by simmering it in a rich tomato stew with butter and cream. The outcome? A lightly spicy, creamy curry that swiftly gained international acclaim and came to represent contemporary North Indian cooking.
Easy Homemade Chicken Makhani – Restaurant-Style Butter Chicken
Ingredients
For Chicken Marinade:
- 500 g (1 lb) boneless chicken (thighs or breasts), cut into chunks
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- Salt to taste
For the Makhani Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 cups tomato purée
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
- ½ tsp fenugreek leaves (kasuri methi), crushed
- ½ cup heavy cream
- 1 tbsp honey or sugar (optional for sweetness)
- Salt to taste
- Fresh coriander for garnish
Instructions
Marinate the Chicken:
- In a bowl, mix yogurt, lemon juice, spices, and ginger-garlic paste. Add chicken and coat well.Cover and refrigerate for 1–4 hours (or overnight).
Cook the Chicken:
- Heat a skillet or grill pan with a bit of oil. Cook the marinated chicken until browned and fully cooked. Set aside.
Prepare the Sauce:
- In the same pan, add butter and oil. Sauté chopped onions until golden.Add tomato purée and cook for 10 minutes until the oil separates.Add chili powder, garam masala, salt, and crushed fenugreek leaves. Mix well.
Blend and Simmer:
- Optional: For a smoother sauce, blend the mixture and return to the pan.Stir in cream and honey. Simmer for 5–10 minutes.
Combine Chicken and Sauce:
- Add the cooked chicken to the sauce. Simmer for another 5 minutes for flavors to meld.
Garnish and Serve:
- Garnish with coriander and a swirl of cream. Serve hot with naan, roti, or rice.
Notes
- For this recipe, chicken thighs are more delicious and tender than breasts.
- For added scent, always crush the kasuri methi between your palms before applying.
- For a richer color and smokey taste, add a small pinch of smoked paprika.
Tips for Butter Chicken (Chicken Makhani) Recipe :
- For optimal flavor, marinate chicken for a full night.
- For a more traditional tandoori touch, you can bake or grill the chicken.
- To have a richer or lighter consistency, change the amount of cream.
FAQs for Butter Chicken (Chicken Makhani) Recipe :
Q1:Is it possible to prepare Butter Chicken without cream?
Indeed! For a lighter or dairy-free version, use cashew paste or coconut milk in place of cream.
Q2: Is Chicken Makhani hot?
Although it’s typically moderate, you can add more chili powder for more spiciness.
Q3: Can Chicken Makhani be frozen?
It does freeze well. Before serving, gently reheat in an airtight container.
Q4: How does Butter Chicken vary from Chicken Tikka Masala?
While Chicken Tikka Masala is more tomato-forward and spicy, Butter Chicken is creamier and slightly sweeter.
Conclusion :
An Indian classic that never goes out of style is chicken makhani, or butter chicken. It’s the ideal dish to wow visitors or indulge yourself because of its rich flavor, gentle heat, and creamy texture. Any night of the week, you may now savor Indian cuisine of restaurant caliber in the convenience of your own kitchen!
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