Restaurant Style Indian Butter Chicken Chicken Makhani Recipes

BUTTER CHICKEN RECIPE | CHICKEN MAKHANI

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.

AUTHENTIC CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

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!

RESTAURANT STYLE INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

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!

MURGH MAKHANI (BUTTER CHICKEN) RESTAURANT STYLE!

Steps:

• Stage 1: Prepare the chicken and marinade (approx 4.5 hours).
• Grill Method:.
• 1. Crush/grate garlic and ginger into a paste.
• 2. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
• 3. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
• 4. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 5. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
• 6. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
• Oven Bake method:.
• 1. Crush/grate garlic and ginger into a paste.
• 2. Cut chicken into cubes.
• 3. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
• 4. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
• 5. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 6. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
• 7. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
• 8. Soak wooden skewers in water while chicken is marinading.
• Stage 2: Grill or Oven-Bake Chicken.
• Grill Method:.
• 1. Remove chicken from refrigerator and place chicken on wax paper in a grill or BBQ safe sheet. grill or BBQ on medium heat for 10-15 minutes.
• 2. Remove chicken from grill and let cool.
• 3. Cut chicken into cubes, and then return chicken to refrigerator (until the sauce is ready).
• 4. Remove chicken from oven and let cool. Place in refrigerator until sauce is ready.
• Oven-Bake Method:.
• 1. Preheat oven to 400F (200C).
• 2. Remove chicken from refrigerator and place chicken on the wooden skewers.
• 3. Place skewers in a oven-proof baking dish and bake for ~20 minutes, or until chicken is almost cooked through (NOTE: you will finish cooking chicken briefly in the sauce later).
• Stage 3: Prepare Makhani Sauce.
• If using 750g whole tomatoes:.
• 1. Peel and finely chop ginger.
• 2. Heat 3 Tbsp oil in a medium saucepan on medium to medium-high heat.
• 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
• 4. Add chopped ginger and cook for 1 minute.
• 5. Reduce the heat to low, add the diced green chiles and 750g tomatoes, along with 100ml water.
• 6. Simmer on low heat for 25 minutes.
• 7. Remove the whole spices (cinnamon, cardamom and cloves), and then pour the sauce into a blender to puree until smooth.
• 8. Sieve the pureed mixture to remove any lumps, and return to saucepan.
• 9. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
• 10. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
• 11. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
• 12. Stir in 1/4 cup of butter, and stir until it melts.
• 13. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
• 14. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
• 15. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
• If using 2 cups canned crushed tomatoes:.
• 1. Peel and finely chop ginger.
• 2. Heat 3 Tbsp oil on medium to medium-high heat.
• 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
• 4. Add chopped ginger and cook for 1 minute.
• 5. Reduce the heat to low, add the diced green chiles and 2 cups canned crushed tomatoes.
• 6. Simmer on low heat for 25 minutes.
• 7. Remove the whole spices (cinnamon, cardamom and cloves)'.
• 8. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
• 9. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
• 10. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
• 11. Stir in 1/4 cup of butter, and stir until it melts.
• 12. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
• 13. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
• 14. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
• Serve with rice and/or naan.

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

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.