Chicken Makhani (Indian Butter Chicken)
Chicken Makhani (Indian Butter Chicken)
Introduction
Chicken Makhani, also known as Indian Butter Chicken, is a delicious and creamy dish that originated in India. This rich and flavorful curry gets its name from the generous use of butter and cream, making it a favorite comfort food for many. Served with rice or naan, it’s perfect for family dinners or special occasions.
Why Make This Recipe
There are many reasons to make Chicken Makhani. First, it offers a blend of spices that create a unique and satisfying flavor. Second, it’s relatively easy to prepare, making it a great choice for both beginner and experienced cooks. Finally, this dish is perfect for sharing with friends and family, ensuring a delightful dining experience.
How to Make Chicken Makhani
Making Chicken Makhani is simple and rewarding. Follow the steps below for a delicious meal.
Ingredients:
2 tablespoons peanut oil, divided
1 shallot, finely chopped
0.25 white onion, chopped
2 tablespoons butter
1 tablespoon ginger garlic paste
2 teaspoons lemon juice
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1 cup tomato puree
1 cup half-and-half
0.25 cup plain yogurt
1 pinch salt and ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
0.25 teaspoon cayenne pepper, or to taste
1 tablespoon cornstarch
0.25 cup water
Directions:
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Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
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Stir in the butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add the tomato puree and cook for 2 minutes, stirring frequently.
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Stir in half-and-half and yogurt. Reduce heat to low and simmer for 10 minutes, stirring often. Season with salt and pepper. Remove from heat and set aside.
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Heat the remaining 1 tablespoon of oil in a large heavy skillet over medium heat. Cook the chicken until lightly browned, about 10 minutes.
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Reduce heat and season the chicken with the remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce and simmer until the chicken is cooked through.
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Add the cooked chicken into the sauce and stir to combine.
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Dissolve cornstarch in water, then mix into the sauce. Cook for 5 to 10 minutes or until thickened.
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Serve over rice with naan.
How to Serve Chicken Makhani
Chicken Makhani is best served hot over a bed of fluffy rice. You can also pair it with warm naan bread to scoop up the sauce. Adding a side of fresh salad or raita can complement the richness of the dish.
How to Store Chicken Makhani
Once cooled, place any leftovers in an airtight container. Chicken Makhani can be stored in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stovetop or in the microwave until hot.
Tips to Make Chicken Makhani
- For extra richness, you can add more butter or cream.
- Ensure to cook the chicken thoroughly to keep it juicy.
- Adjust the spices and cayenne pepper according to your heat preference.
Variation
You can make a vegetarian version of Chicken Makhani by using paneer or tofu in place of chicken. The cooking process remains the same, and you will still enjoy the delicious flavors.
FAQs
Q: Can I use chicken breast instead of thighs?
A: Yes, you can use boneless, skinless chicken breasts, but thighs tend to be more tender and flavorful.
Q: Is there a substitute for half-and-half?
A: You can use heavy cream or a combination of milk and cream as a substitute for half-and-half.
Q: Can I freeze Chicken Makhani?
A: Yes, you can freeze Chicken Makhani. Just make sure it is completely cooled before transferring it to a freezer-safe container. It can be frozen for about 2-3 months.