Chicken Makhani - Butter Chicken Curry
Chicken Makhani - Butter Chicken Curry

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chicken makhani - butter chicken curry. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Chicken Makhani - Butter Chicken Curry is one of the most favored of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Chicken Makhani - Butter Chicken Curry is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chicken makhani - butter chicken curry using 18 ingredients and 18 steps. Here is how you can achieve that.

The ingredients needed to make Chicken Makhani - Butter Chicken Curry:
  1. Take 400 grams Chicken
  2. Take curry
  3. Prepare 1 tsp Vegetable oil
  4. Prepare 1 tsp ☆ Cinnamon powder
  5. Get 3 ☆ Whole cardamon or 2/3 teaspoon
  6. Prepare 5 grains ☆ Black pepper
  7. Take 3 ☆ Clove or 1/2 teaspoon
  8. Take 2 ☆ Bay leaf
  9. Get 1/2 tsp ☆ Cayenne pepper (*only if you like it spicy)
  10. Take 1 tbsp Ginger
  11. Take 1 clove Garlic
  12. Get 500 grams to 600 grams Canned tomatoes
  13. Take 50 grams Cashew nuts (or almonds)
  14. Make ready 1 tsp △ Sugar
  15. Make ready 1 to 2 teaspoons △ Salt
  16. Get 1 tsp △ Garam masala
  17. Get 30 grams Butter (optional)
  18. Get 50 ml Heavy cream
Instructions to make Chicken Makhani - Butter Chicken Curry:
  1. Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic.
  2. Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer.
  3. Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste.
  4. Heat the frying pan and cook the chicken from Step 1. Set aside once cooked.
  5. In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat.
  6. Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!
  7. Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes.
  8. Add 100 ml of water (not listed) and bring to a boil.
  9. Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering.
  10. Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat.
  11. Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts.
  12. Once the butter is melted and well incorporated, add the chicken and mix.
  13. Add the heavy cream and mix until well incorporated.
  14. It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving.
  15. Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like.
  16. Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1.
  17. Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt.
  18. Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12.

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