Chicken Makhani (Butter Chicken) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 large boneless, skinless chicken breasts, cut into strips or chunks (and/or skinless thighs) ~ about 2 lbs. (32 oz.)
Marinade: ½ cup plain yogurt, 1 teaspoon ground ginger, ½ teaspoon garam masala, 1 teaspoon salt
Makhani Sauce:
1 tablespoon oil (or cooking spray)
1-2 tablespoons butter
¼ large onion (or 4 shallots), finely minced (~½ cup)
3 garlic cloves, finely minced or pressed (~1 tablespoon)
Spice mix: 1 stick of cinnamon, 6 cloves, 6 green cardamom pods, 1 bay leaf
Spice mix: 1 teaspoon each garam masala, ground ginger, ground cumin, and chili powder, plus ¼ teaspoon hot paprika (or to taste) and (optional) ¼ teaspoon cayenne pepper
2 teaspoons lemon juice
½ cup sour cream (or plain yogurt)
1 cup tomato puree (about 4-6 tablespoons tomato paste thinned with enough water to make 1 cup)
1 cup half-and-half
¼ cup (or more) golden raisins
(¼ teaspoon saffron, crushed) optional
salt to taste
pinch of black pepper
½ teaspoon sugar
2-3 teaspoons ground almonds
(¼ cup slivered almonds, divided) optional
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Directions: |
Directions:1. Make the marinade by mixing the yogurt, ginger, garam masala and salt in a bowl. Add chicken and coat each piece well. Let it marinate 7-8 hours or overnight in the refrigerator.
2. Coat an ovenproof dish lightly with oil or cooking spray. Place the chicken and marinade in the dish and brush (or spray) with a little more oil. Bake in a 375 degree oven for 50-60 minutes. Save the liquid, if any.
3. Heat 1 tablespoon oil in a large skillet or saucepan (or coat with oil cooking spray). Add minced onion and sauté over medium heat until soft and translucent. Add garlic and cook another minute.
4. Lower the heat a bit, then add a tablespoon (or more) of butter and gently fry the cinnamon stick, the 6 cloves, 6 cardamoms and bay leaf for 1 minute.
5. Measure out into a small cup or bowl 1 teaspoon each of garam masala, ground ginger, chili powder, and ground cumin plus ¼ teaspoon hot paprika. Add this spice mix to the skillet and cook another minute.
6. Add 2 teaspoons lemon juice and the liquid from the chicken, then blend in ½ cup sour cream (or plain yogurt), 1 cup tomato puree, 1 cup half-and-half, and ¼ cup golden raisins. Add the crushed saffron if you use it. (I have never tried adding the saffron.)
7. Taste the sauce and adjust seasoning. This is where I added salt, a few grindings of black pepper, ½ teaspoon sugar, and another ½ teaspoon garam masala. (Some recipes call for another 1-2 teaspoons of garam masala, but those did not use the stick cinnamon, clove and cardamom. Some recipes also called for ¼ teaspoon cayenne, but I was happy with gradually increasing the hot paprika, usually by another ¼ teaspoon.)
8. Add the cooked chicken pieces to the sauce. Simmer gently for 5-6 minutes.
9. Stir in 2-3 teaspoons of ground almonds. Let the sauce thicken. Simmer for 3-4 more minutes. The ground almonds not only thicken the sauce, but bring out its distinctive incredible flavor. Taste again and make final seasoning adjustments.
10. Optional: Add half of the almond slivers here if you like and use the rest for garnish.
Serve over Basmati rice. |
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Personal
Notes: |
Personal
Notes: This is simply INCREDIBLE! Do not be intimidated by any of the strange spices, for you will not be disappointed!
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