Chicken Makhani (Butter Chicken)

Total Time
1hr
Prep 0 mins
Cook 1 hr

This is a really labour intensive recipe but really worth all the effort you make. great for dinner parties. cooking time doesnt include marinating time.

Ingredients Nutrition

Directions

  1. Make incisions in chicken.
  2. Apply the first 3 ingredients to chicken and leave ½ hour.
  3. apply marinade to chicken.
  4. Leave, covered, in fridge - at least 5 hours. Overnight is best.
  5. Bake on skewers in oven 10 - 12 minutes.
  6. Brush with butter, bake another 2-5 minutes.
  7. makhani Sauce:.
  8. Heat butter in pan.
  9. Add whole garam masala. When it crackles, add garlic, ginger and chillies. Cook 2 minutes.
  10. Add puree, chilli powder, garam masala, salt.
  11. Sauté.
  12. add 1 cup water and boil.
  13. Simmer 10 mins, covered, then a few mins uncovered.
  14. Add honey and fenugreek + baked chicken.
  15. Cook 5 minutes Simmer 5 minutes Add cream and serve.
  16. Note: cream is always added just before serving.

Reviews

(1)
Most Helpful

I'd give it 5 stars if I hadn't had to guess on a few things. Otherwise, it is great! My sweetie can't stop raving about it. Certainly will make this again, maybe for my next dinner party. I served it with basmati rice and naan (aka. paan, Indian flat bread).

I adjusted the "heat" by using less red chili powder (cayenne). I also had to substitute a few things due to allergies, what I could find, and budget. Yeah, I get annoyed too when people post rave reviews on recipes they butchered. But I did my best to stay as close to the original as possible. Hopefully my rating will inspire someone else to give this recipe a try.

Here is what I did: My wife is allergic to chicken, so I used 2 turkey breast tenders, cut into 8 strips. In the marinade I used 1 small container of Greek plain yogurt (what I could afford). I refrigerated the whole thing overnight. Then I baked the turkey on a broiler pan @ 350 F degrees for 18 min, then brushed w/ butter & baked another 4 min.

I cooked the sauce at just above medium heat, then simmered on low. In the sauce I used 2 teaspoon red chili powder (cayenne) rather than 1 Tablespoon. I assumed the garlic, ginger, and chilies were supposed to be fresh. I minced them before adding to the butter and garam masala. I couldn't find the powdered fenugreek leaves, so I bought dried and powdered them myself w/ a mortar and pestle.

norby678 September 07, 2011

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