Chicken Makhani or Butter Chicken
From raushni 15 years ago
- 1 minutes to make
- Serves 4
This is an Indian Dish... Its very tasty and comes from on of our Indian states called Punjab....
Ingredients
- 800 gms chicken shopping list
- 1 tsp kashmiri red chilli powder shopping list
- salt to taste shopping list
- 1 tblsp lemon juice shopping list
- For marinade shopping list
- 1 cup yogurt shopping list
- 1 tsp kashmiri red chilli powder shopping list
- salt to taste shopping list
- 2 tblsp ginger paste shopping list
- 2 tblsp lemon juice shopping list
- 2 tblsp garlic paste shopping list
- 1/2 tsp garam masala powder shopping list
- 2 tsp mustard oil shopping list
- 2 tblsp butter shopping list
- For Makhani gravy shopping list
- 400 gms tomato puree shopping list
- 3 tblsp butter shopping list
- 1 tsp green chillies (chopped) shopping list
- 1/2 tsp kasoori methi shopping list
- 1 cup fresh cream shopping list
- 1 tblsp ginger paste shopping list
- 1 tblsp red chilli powder shopping list
- salt to taste shopping list
- 1 tblsp garam masala whole shopping list
- 1/2 tsp garam masala powder shopping list
- 2 tblsp sugar/ honey shopping list
- 1 tblsp garlic paste shopping list
How to make it
- Skin and clean the chicken.
- Make incisions with a sharp knife on breast and leg pieces.
- Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
- Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
- Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
- Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
- Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
- Baste it with grease and stir fry for another 2 minutes.
- Take off and keep aside.
- Heat up grease in a pan.
- Mix in whole garam masala.
- Let it crackle.
- Then mix in ginger-garlic paste and cut green chillies.
- Stir fry for 2 minutes.
- Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
- Bring to a boil.
- Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
- Mix in sugar or honey and powdered kasoori methi.
- Mix in cooked tandoori chicken pieces.
- Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
The Rating
Reviewed by 2 people-
This is my favorite Indian dish. Thanks for posting the recipe.
joe1155
in Munchen loved it
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Hi 5 Raushni!
choclytcandy
in Dallas loved it
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