Chicken Makhani, better known by the name of Butter Chicken, is a specialty with a very delicate and creamy taste thanks to the presence of a precious ingredient, cashews.
In this dish, the chicken is first marinated, then grilled in the Tandoori oven and finally sautéed in a tomato sauce and spices. The addition of cashews and a little cream will make this dish incredibly good and velvety.
Marinating the meat is essential to make it tender and tasty, so if we decide to cook this specialty it is recommended to prepare the marinade a few hours before.
We can combine Chicken Makhani with white Basmati rice, cumin or enjoy it with bread: Roti, Naan or Paratha.
Ingredients:
For the marinade
- 500 g. of chicken breast into pieces
- 1 tablespoon lemon juice
- 1 level teaspoon of salt
- 1/2 teaspoon turmeric
- 1/2 teaspoon Garam masala
- 1 tablespoon ginger-garlic paste (blended together)
- 1 jar of natural yogurt (120g.)
- to taste chilli powder or paprika
For the sauce:
- 2 tablespoons ghee or butter
- 1 tablespoon ginger-garlic paste (blended together)
- 1 piece 3 cm of cinnamon
- 2 cardamom pods
- 2 cloves
- 1 -2 green chillies (optional)
- 500 g of tomatoes
- 20 cashews approximately 25g (alternatively we can use almonds without skin)
- 1/2 teaspoon Garam masala
- Salt to taste
- 80 ml of fresh cream
- fresh coriander leaves for garnish
Let’s proceed
Marinate the chicken in a bowl with the lemon, chilli powder and salt for 20 minutes. Then we add the Yogurt, Turmeric, Garlic and Ginger paste and Garam masala. We cover with cling film and leave to marinate in the refrigerator for 4/6 hours.
The longer we leave it to marinate, the more flavorful and tender the meat becomes.Meanwhile, put the cashews and tomatoes in a mixer or blender and blend until you obtain a smooth cream, then set it aside in a bowl.We prepare the garlic and ginger paste by blending them together, if necessary you can add a little water.
Once the hours necessary for marinating have passed, place the chicken in the already hot oven and leave to grill for 20 minutes at 240 degrees, until the meat is cooked, making sure it remains tender. This could take 20 to 30 minutes, depending on the size of the pieces of meat;
If we opt for cooking on the stove, put it in a pan with a spoonful of ghee (or butter) and sauté over a high heat so that all the cooking liquids evaporate and the chicken roasts a little.
Let’s prepare the sauce
Heat the ghee in a pan, when hot add the whole spices, then the cinnamon, cloves and cardamom and leave them for a few seconds.We add the garlic and ginger paste, the green chili pepper, after a couple of minutes we add the tomato and cashew cream, the salt and the sugar.
Mix well then add the Garam masala, when everything thickens add one or two cups of water and let it boil, stirring for 5 minutes then add the chicken, after another 5 minutes add the fresh cream, mix well and turn off the heat and sprinkle over the fresh and chopped coriander leaves.
FAQ
What are the key ingredients in butter chicken?
The main ingredients include chicken, butter or ghee, tomatoes, cream, yogurt, garlic, ginger, various spices such as garam masala, cumin, and fenugreek leaves, and sometimes ground nuts or seeds for added richness and flavor.
Is butter chicken spicy?
Traditionally, butter chicken is not very spicy. It typically has a mild and creamy flavor profile, although the level of spiciness can be adjusted to personal preference by varying the amount of chili powder or adding more heat with additional spices like chili flakes or fresh green chilies.
Can butter chicken be made vegetarian or vegan?
Yes, butter chicken can be adapted for vegetarian or vegan diets. Instead of chicken, you can use
