Chicken Makhani

READY IN: 4hrs 30mins
Recipe by Julesong

Chicken Makhani is also known as "Butter Chicken." This recipe posted as a response to a recipe request - I got it online. Source: http://www.sanjeevkapoor.com

Top Review by jas kaur

this butter chicken was good but not really the kind of butter chicken we would devour also seeing the other reviewrs comments i decreased the amount of lemon juice almost to nothing in the entire recipe i just added abt 1 tsp lemon juice yet it was reall sour n that was not bcos of lemon juice but due to the amount of tomato puree i would stick to my butter chicken recipe that ill b posting ver soon the traditional butter chicken recipe which is used in many indian restaurants with variations of course ..thanks!!!

Ingredients Nutrition

Directions

  1. Skin and clean the chicken.
  2. Make incisions with a sharp knife on breast and leg pieces.
  3. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
  4. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
  5. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
  6. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
  7. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
  8. Baste it with butter and cook for another 2 minutes.
  9. Remove and keep aside.
  10. Heat butter in a pan.
  11. Add whole garam masala.
  12. Let it crackle.
  13. Then add ginger-garlic paste and chopped green chillies.
  14. Cook for 2 minutes.
  15. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
  16. Bring to a boil.
  17. Reduce heat and simmer for 10 minutes.
  18. Add sugar or honey and powdered kasoori methi.
  19. Add cooked tandoori chicken pieces.
  20. Simmer for 5 minutes and then add fresh cream.
  21. Serve hot with naan or parantha.

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