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We hope you got insight from reading it, now let’s go back to chicken makhani - butter chicken curry recipe. To make chicken makhani - butter chicken curry you only need 18 ingredients and 18 steps. Here is how you achieve it.
The ingredients needed to prepare Chicken Makhani - Butter Chicken Curry:
- Prepare 400 grams Chicken
- Prepare curry
- Take 1 tsp Vegetable oil
- Provide 1 tsp ☆ Cinnamon powder
- You need 3 ☆ Whole cardamon or 2/3 teaspoon
- Get 5 grains ☆ Black pepper
- Provide 3 ☆ Clove or 1/2 teaspoon
- Provide 2 ☆ Bay leaf
- You need 1/2 tsp ☆ Cayenne pepper (*only if you like it spicy)
- Take 1 tbsp Ginger
- Provide 1 clove Garlic
- Get 500 grams to 600 grams Canned tomatoes
- You need 50 grams Cashew nuts (or almonds)
- Prepare 1 tsp △ Sugar
- You need 1 to 2 teaspoons △ Salt
- Prepare 1 tsp △ Garam masala
- Take 30 grams Butter (optional)
- Prepare 50 ml Heavy cream
Instructions to make Chicken Makhani - Butter Chicken Curry:
- Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic.
- Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer.
- Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste.
- Heat the frying pan and cook the chicken from Step 1. Set aside once cooked.
- In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat.
- Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!
- Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes.
- Add 100 ml of water (not listed) and bring to a boil.
- Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering.
- Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat.
- Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts.
- Once the butter is melted and well incorporated, add the chicken and mix.
- Add the heavy cream and mix until well incorporated.
- It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving.
- Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like.
- Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1.
- Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt.
- Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12.
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