Authentic Chicken Makhani Indian Butter Chicken Recipes

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AUTHENTIC CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)



Authentic Chicken Makhani (Indian Butter Chicken) image

This is a family recipe of a coworker of mine that is from India. Perfect combination of spice and heat, and the chicken comes out tender, not dry. Some ingredients, however, can only be found at an Indian grocery store, but well worth the visit.

Provided by soveria

Categories     Indian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 24

3 chicken breasts, boneless and diced
1 tablespoon ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon salt
1/2 tablespoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon chicken garam masala powder (called chicken masala powder not garam)
1 tablespoon garam masala
6 tablespoons yogurt
1 tablespoon peanut oil
1 tablespoon butter
2 cups diced tomatoes
1 onion, roughly cut
1 tablespoon garlic paste
1/3 cup cashews
1 teaspoon fenugreek leaves
1/2 teaspoon garam masala
4 tablespoons sugar
2 tablespoons red chili powder
5 tablespoons butter
3 tablespoons cream
2 tablespoons malt vinegar
1 teaspoon salt

Steps:

  • In a large bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt.
  • Stir mixture well, and marinate the chicken in the refrigerator for 1 hour.
  • In a large pan or wok, medium-high heat the oil and butter and fry the chicken pieces (set aside the marinate) just until slightly under-done, then add the marinate to the pan and cook for 2 more minutes, or until hot. When done, pour mixture into a different bowl, covered, and set aside.
  • In the same pan add 1 tablespoon oil, 1 tablespoon butter, onion, and once the onions are starting to soften, add tomatoes and cashew nuts. Let this cook for about 3 minutes more.
  • Add garlic paste, salt to taste, malt vinegar, sugar, garam masala powder and chilli powder, and just enough water for desired consistency. Evenly mix, turn the heat on low, and let it simmer for 15-20 minutes, adding more water if needed, and stirring on occassion.
  • Pour this hot mixture into a blender or food processor, and blend into a fine puree (please be careful not to burn yourself). If you have an immersion blender, then you can instead blend it in the pan, otherwise, pour the puree back into the original hot pan when done.
  • Add remainder of butter, cream, chicken mixture, and fenugreek leaves and let it simmer for at least 5-7 minutes.
  • Pour mixture onto a large serving plate, perhaps over rice, garnish it with cream and fenugreek leaves.
  • Butter Chicken is ready to be served!

Nutrition Facts : Calories 588.8, Fat 41.7, SaturatedFat 18.3, Cholesterol 130.8, Sodium 1578.9, Carbohydrate 29, Fiber 4.4, Sugar 18.3, Protein 28.1

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI



Butter Chicken Recipe | Chicken Makhani image

Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with basmati rice or naan.

Provided by Swasthi

Categories     Main

Time 45m

Number Of Ingredients 25

½ kg chicken ((or 1 lb.) (preferably boneless))
¾ tablespoon lemon juice
¼ teaspoon Salt
½ teaspoon Red chili powder (or paprika)
¾ teaspoon kasuri methi (Optional (dried fenugreek leaves))
⅛ teaspoon turmeric ((haldi))
½ to ¾ teaspoon garam masala
¾ tablespoon oil
1 tablespoon ginger garlic paste
½ cup greek yogurt (or hung curd (thick curd, refer notes))
2 tablespoon butter
1 teaspoon ginger garlic paste
1 cinnamon ((2 inch piece, dalchini))
2 green cardamoms ((elaichi))
2 cloves ((laung))
1 to 2 green chilies ((slit or sliced, optional))
4 large tomatoes (pureed (400 to 500 grams))
16 to 18 cashew nuts (or blanched soaked almonds (refer notes))
1 teaspoon red chili powder (or paprika (adjust to suit your taste and color))
½ to ¾ teaspoon garam masala
½ tablespoon kasuri methi (crushed or powdered dried fenugreek leaves)
¼ tablespoon sugar
salt as needed
80 to 100 ml chilled cream ((heavy cream or whipping cream, refer the notes))
2 tbsp Coriander leaves (for garnishing)

Steps:

  • First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
  • Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
  • Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
  • Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
  • If the puree is not smooth, then pass it through a filter. Set this aside.
  • Also make the ginger garlic paste.
  • Grill the chicken in an oven or stove top.
  • For stove top method, Add one tsp butter to a pan and add the marinade.
  • Fry on high flame till all the moisture evaporates.
  • To grill it in oven, preheat the oven to 240 C for at least 20 mins.
  • Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
  • Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
  • Add ginger garlic paste, green chilies and fry till it turns fragrant.
  • Next pour the tomato cashew puree.
  • Add red chili powder, sugar and salt.
  • Mix and cook until the tomato puree becomes thick.
  • It also begins to leave the sides of the pan.
  • Pour 1 cup water. Add more or less water to suit your desired consistency.
  • Bring the mix to a boil and simmer for 3 to 5 minutes.
  • Add chicken and simmer for about 5 minutes.
  • Butter chicken should become soft and tender. Add garam masala and kasuri methi.
  • Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
  • Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan or paratha.

Nutrition Facts : Calories 477 kcal, Carbohydrate 10 g, Protein 24 g, Fat 37 g, SaturatedFat 15 g, Cholesterol 137 mg, Sodium 301 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)



Chicken Makhani (Indian Butter Chicken) image

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Provided by MITCHMAN21

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 22

1 tablespoon peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  • Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 15.6 g, Cholesterol 107 mg, Fat 27.8 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 11.4 g, Sodium 523.4 mg, Sugar 5 g

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)



Chicken Makhani (Indian Butter Chicken) image

Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from allrecipes.com.

Provided by Grace Lynn

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium high heat.
  • Saute shallot and onion until soft and translucent.
  • Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
  • Cook, stirring, for 1 minute.
  • Add tomato puree and cook for 2 minutes, stirring frequently.
  • Stir in half-and-half and yogurt.
  • Reduce heat to low and simmer for 10 minutes, stirring frequently.
  • Season with salt, pepper and cayenne.
  • Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillt over medium heat.
  • Cook chicken until lightly browned, about 10 minutes.
  • Reduce heat and season with 1 teaspoon garam masala and cayenne.
  • Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
  • Pour the rest of the sauce into the chicken.
  • Mix together cornstarch and water, then stir into the sauce.
  • Cook for 5 to 10 minutes, or until thickened.

Nutrition Facts : Calories 378.4, Fat 24.8, SaturatedFat 10.6, Cholesterol 134.1, Sodium 250.3, Carbohydrate 13.5, Fiber 1.9, Sugar 4.3, Protein 26.3

RESTAURANT STYLE INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)



Restaurant Style Indian Butter Chicken (Chicken Makhani) image

My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants! I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house! UPDATE: One individual has complained that there is excess chili powder in this recipe. It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne. (I hope this clarifies any confusion!)

Provided by ms.susan

Categories     Chicken Breast

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 26

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon lemon juice
1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!)
salt
3 -4 drops liquid smoke
1 cup full fat yogurt
salt
2 tablespoons garlic paste or 6 garlic cloves
1 tablespoon garam masala
3 tablespoons butter (melted)
1 tablespoon Mexican chili powder
2 tablespoons ginger paste
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon butter
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon garlic paste
1 green chili pepper (Chopped)
1 (28 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 tablespoon Mexican chili powder
salt
1/2 tablespoon honey or 1/2 tablespoon sugar
1 tablespoon fenugreek leaves
1 cup heavy cream

Steps:

  • To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
  • Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.
  • Preheat oven to 400°F (200°C).
  • Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
  • To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala. When masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and a couple more drops of liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
  • Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
  • Salt to taste and garnish with fresh chopped cilantro (optional).
  • Enjoy!

Nutrition Facts : Calories 679.2, Fat 44.9, SaturatedFat 24, Cholesterol 229, Sodium 744.4, Carbohydrate 29.4, Fiber 6.4, Sugar 6.9, Protein 44.6

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