Chicken Makhani Indian Butter Chicken Recipes

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CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)



Chicken Makhani (Indian Butter Chicken) image

Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from allrecipes.com.

Provided by Grace Lynn

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 22

1 tablespoon peanut oil
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1/4 cup plain yogurt
1 cup half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper, to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 lb boneless skinless chicken thighs, cut into bite size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
1/4 cup water

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium high heat.
  • Saute shallot and onion until soft and translucent.
  • Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
  • Cook, stirring, for 1 minute.
  • Add tomato puree and cook for 2 minutes, stirring frequently.
  • Stir in half-and-half and yogurt.
  • Reduce heat to low and simmer for 10 minutes, stirring frequently.
  • Season with salt, pepper and cayenne.
  • Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillt over medium heat.
  • Cook chicken until lightly browned, about 10 minutes.
  • Reduce heat and season with 1 teaspoon garam masala and cayenne.
  • Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
  • Pour the rest of the sauce into the chicken.
  • Mix together cornstarch and water, then stir into the sauce.
  • Cook for 5 to 10 minutes, or until thickened.

Nutrition Facts : Calories 378.4, Fat 24.8, SaturatedFat 10.6, Cholesterol 134.1, Sodium 250.3, Carbohydrate 13.5, Fiber 1.9, Sugar 4.3, Protein 26.3

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)



Indian Butter Chicken (Chicken Makhani) image

Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread.

Provided by RFalgout

Categories     World Cuisine Recipes     Asian     Indian

Time 1h8m

Yield 4

Number Of Ingredients 18

2 teaspoons garam masala
2 teaspoons tandoori masala powder
2 teaspoons Madras curry powder
1 teaspoon ground cumin
½ teaspoon ground cardamom
½ teaspoon ground cayenne pepper
salt and ground black pepper to taste
1 ½ pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
⅓ cup cashews
1 bunch fresh cilantro, stems removed

Steps:

  • Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
  • Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
  • Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
  • Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
  • Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
  • Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
  • Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Nutrition Facts : Calories 552 calories, Carbohydrate 22 g, Cholesterol 142 mg, Fat 38 g, Fiber 4 g, Protein 33.2 g, SaturatedFat 15.7 g, Sodium 541.7 mg, Sugar 7.4 g

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)



Chicken Makhani (Indian Butter Chicken) image

Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

Provided by MITCHMAN21

Categories     World Cuisine Recipes     Asian     Indian

Time 35m

Yield 4

Number Of Ingredients 22

1 tablespoon peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
2 teaspoons lemon juice
1 tablespoon ginger garlic paste
1 teaspoon garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ teaspoon cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 tablespoon peanut oil
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 teaspoon garam masala
1 pinch cayenne pepper
1 tablespoon cornstarch
¼ cup water

Steps:

  • Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  • Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 15.6 g, Cholesterol 107 mg, Fat 27.8 g, Fiber 2.2 g, Protein 23.4 g, SaturatedFat 11.4 g, Sodium 523.4 mg, Sugar 5 g

MAKHANI CHICKEN (INDIAN BUTTER CHICKEN)



Makhani Chicken (Indian Butter Chicken) image

This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.

Provided by RKOZEL

Categories     World Cuisine Recipes     Asian     Indian

Time 5h15m

Yield 6

Number Of Ingredients 25

1 ¾ pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
½ tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
½ teaspoon dried fenugreek leaves
1 cup heavy cream

Steps:

  • To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
  • Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
  • To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
  • Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Nutrition Facts : Calories 492.3 calories, Carbohydrate 19 g, Cholesterol 148.9 mg, Fat 28.4 g, Fiber 3.7 g, Protein 35.8 g, SaturatedFat 14.5 g, Sodium 666.4 mg, Sugar 10.4 g

RESTAURANT STYLE INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)



Restaurant Style Indian Butter Chicken (Chicken Makhani) image

My friends always ask me to make them my Butter Chicken (Chicken Makhani) when I invite them over for dinner! It's *SO* good that I have stopped ordering it at Indian Restaurants! I use a few drops of liquid smoke to give it a 'tandoori' flavour, and don't skip the dried fenugreek leaves. They are what make it taste as though it's from your favourite curry house! UPDATE: One individual has complained that there is excess chili powder in this recipe. It may be that North American chili powder has less heat? Certainly do not omit this ingredient. I used the usual 'chili powder' found at North American grocery stores, the generic type often used in Chili Con Carne. (I hope this clarifies any confusion!)

Provided by ms.susan

Categories     Chicken Breast

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 26

1 1/2 lbs boneless skinless chicken breasts
1 tablespoon lemon juice
1 tablespoon Mexican chili powder (do NOT use chilli pepper! They are not the same!)
salt
3 -4 drops liquid smoke
1 cup full fat yogurt
salt
2 tablespoons garlic paste or 6 garlic cloves
1 tablespoon garam masala
3 tablespoons butter (melted)
1 tablespoon Mexican chili powder
2 tablespoons ginger paste
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon butter
1 1/2 tablespoons garam masala
1 tablespoon ginger paste
1 tablespoon garlic paste
1 green chili pepper (Chopped)
1 (28 ounce) can crushed tomatoes
1 tablespoon tomato paste
1 tablespoon Mexican chili powder
salt
1/2 tablespoon honey or 1/2 tablespoon sugar
1 tablespoon fenugreek leaves
1 cup heavy cream

Steps:

  • To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
  • Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.
  • Preheat oven to 400°F (200°C).
  • Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
  • To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala. When masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and a couple more drops of liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
  • Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
  • Salt to taste and garnish with fresh chopped cilantro (optional).
  • Enjoy!

Nutrition Facts : Calories 679.2, Fat 44.9, SaturatedFat 24, Cholesterol 229, Sodium 744.4, Carbohydrate 29.4, Fiber 6.4, Sugar 6.9, Protein 44.6

MURGH MAKHANI (INDIAN BUTTER CHICKEN)



Murgh Makhani (Indian Butter Chicken) image

This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice.

Provided by DHANO923

Categories     World Cuisine Recipes     Asian     Indian

Time 1h50m

Yield 4

Number Of Ingredients 15

⅓ cup plain nonfat yogurt
1 tablespoon tandoori masala powder
1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
½ onion, chopped
1 (1 inch) piece fresh ginger
1 clove garlic
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
¼ teaspoon Indian chili powder
1 cup tomato sauce
1 cup half and half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

Steps:

  • Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  • Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

Nutrition Facts : Calories 474.4 calories, Carbohydrate 12.9 g, Cholesterol 179.4 mg, Fat 30.4 g, Fiber 2.6 g, Protein 38.1 g, SaturatedFat 11.5 g, Sodium 1140.7 mg, Sugar 5.4 g

MURGH MAKHANI (INDIAN BUTTER CHICKEN)



Murgh Makhani (Indian Butter Chicken) image

"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants. This is best served with naan, an Indian bread, or you can also serve this with basmati rice." **60 minute marinating time is not included in time to prepare.

Provided by Lavender Lynn

Categories     Chicken Thigh & Leg

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1/3 cup plain nonfat yogurt
1 tablespoon tandoori spice mix
1 1/2 lbs chicken thighs, boneless, skinless, cut into 1-inch pieces
1/2 onion, chopped
1 piece fresh ginger (1 inch)
1 garlic clove
2 tablespoons water
3 tablespoons cooking oil, divided
2 teaspoons garam masala
1/4 teaspoon chili powder, Indian
1 cup tomato sauce
1 cup half-and-half
2 tablespoons butter
1 teaspoon dried fenugreek leaves
1 teaspoon salt

Steps:

  • Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
  • Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
  • Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
  • Heat 1 tablespoon oil in a large skillet over medium heat.
  • Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
  • Remove from skillet and set aside.
  • Heat the remaining 2 tablespoons in the skillet.
  • Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
  • Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
  • Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
  • Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

AUTHENTIC CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)



Authentic Chicken Makhani (Indian Butter Chicken) image

This is a family recipe of a coworker of mine that is from India. Perfect combination of spice and heat, and the chicken comes out tender, not dry. Some ingredients, however, can only be found at an Indian grocery store, but well worth the visit.

Provided by soveria

Categories     Indian

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 24

3 chicken breasts, boneless and diced
1 tablespoon ginger-garlic paste
1 tablespoon red chili powder
1 teaspoon salt
1/2 tablespoon turmeric powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tablespoon chicken garam masala powder (called chicken masala powder not garam)
1 tablespoon garam masala
6 tablespoons yogurt
1 tablespoon peanut oil
1 tablespoon butter
2 cups diced tomatoes
1 onion, roughly cut
1 tablespoon garlic paste
1/3 cup cashews
1 teaspoon fenugreek leaves
1/2 teaspoon garam masala
4 tablespoons sugar
2 tablespoons red chili powder
5 tablespoons butter
3 tablespoons cream
2 tablespoons malt vinegar
1 teaspoon salt

Steps:

  • In a large bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt.
  • Stir mixture well, and marinate the chicken in the refrigerator for 1 hour.
  • In a large pan or wok, medium-high heat the oil and butter and fry the chicken pieces (set aside the marinate) just until slightly under-done, then add the marinate to the pan and cook for 2 more minutes, or until hot. When done, pour mixture into a different bowl, covered, and set aside.
  • In the same pan add 1 tablespoon oil, 1 tablespoon butter, onion, and once the onions are starting to soften, add tomatoes and cashew nuts. Let this cook for about 3 minutes more.
  • Add garlic paste, salt to taste, malt vinegar, sugar, garam masala powder and chilli powder, and just enough water for desired consistency. Evenly mix, turn the heat on low, and let it simmer for 15-20 minutes, adding more water if needed, and stirring on occassion.
  • Pour this hot mixture into a blender or food processor, and blend into a fine puree (please be careful not to burn yourself). If you have an immersion blender, then you can instead blend it in the pan, otherwise, pour the puree back into the original hot pan when done.
  • Add remainder of butter, cream, chicken mixture, and fenugreek leaves and let it simmer for at least 5-7 minutes.
  • Pour mixture onto a large serving plate, perhaps over rice, garnish it with cream and fenugreek leaves.
  • Butter Chicken is ready to be served!

Nutrition Facts : Calories 588.8, Fat 41.7, SaturatedFat 18.3, Cholesterol 130.8, Sodium 1578.9, Carbohydrate 29, Fiber 4.4, Sugar 18.3, Protein 28.1

HOW TO MAKE THE CREAMIEST BUTTER CHICKEN RECIPE BY TASTY



How To Make The Creamiest Butter Chicken Recipe by Tasty image

Butter chicken is a traditional North Indian dish also known as murgh makhani. The dish gets its name from the generous amount of butter (makhan) used in the recipe, but also from the smooth, silken, butter-like texture of the gravy used to simmer the chicken. Butter chicken is thought to have originated in restaurants in order to use up leftovers of tandoori chicken, an extremely popular dish. Like all Indian recipes, there are countless versions of butter chicken, all with nuanced variations. This is our favorite recipe for the Indian classic.

Provided by Katie Aubin

Categories     Dinner

Time 4h30m

Yield 4 servings

Number Of Ingredients 46

1 dried bay leaf
2 whole cinnamon sticks
1 teaspoon whole clove
20 whole black cardamom pods
1 tablespoon whole black peppercorn
2 tablespoons whole cumin seeds
4 tablespoons whole coriander
½ whole nutmeg pod
1 fresh ginger, peeled
6 cloves garlic
1 tablespoon olive oil
1 pinch kosher salt
1 teaspoon ground turmeric
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon kosher salt
½ lemon, juiced
1 teaspoon kashmiri chile powder
½ cup full fat greek yogurt
8 chicken thighs, (about 2 pounds), cut into strips or cubes
4 tablespoons unsalted butter, divided
2 tablespoons olive oil
½ teaspoon whole cumin seeds
1 whole black cardamom pod
1 dried bay leaf
4 whole cloves
2 green chiles, finely chopped (optional)
½ teaspoon ground turmeric
1 large yellow onion, chopped
1 ½ teaspoons ground cumin
1 teaspoon kashmiri chile powder
1 ½ teaspoons ground coriander
2 ½ cups crushed tomato, canned
½ cup cashews
kosher salt, to taste
½ cup water
2 tablespoons sugar
2 tablespoons heavy cream
1 tablespoon dried fenugreek leaves
1 tablespoon freshly ground cilantro
basmati rice, cooked
onion kulcha
garlic naan
roti
Paratha
12 wooden skewers

Steps:

  • Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
  • Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
  • Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
  • Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
  • Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
  • When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
  • Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
  • While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
  • Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
  • Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
  • Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
  • Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
  • Enjoy!

Nutrition Facts : Calories 895 calories, Carbohydrate 51 grams, Fat 46 grams, Fiber 13 grams, Protein 75 grams, Sugar 18 grams

MAKHANI MURGH (BUTTER CHICKEN)



Makhani Murgh (Butter Chicken) image

This is a version of the popular 'Butter Chicken' recipe found in most Indian restaurants. I adapted it from a delicious sauce recipe in one of my cookbooks that always drives me wild, and streamlined it so it doesn't take half as long to make. Basically, it's chicken cooked in a spicy tomato cream sauce. Serve with naan and basmati rice.

Provided by LUNACITY

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 2

Number Of Ingredients 16

2 tablespoons vegetable oil
2 skinless, boneless chicken breast halves, cubed
8 green cardamom pods
10 cloves, lightly pounded
10 whole black peppercorns
1 (1/2 inch) piece cinnamon stick
3 serrano peppers
2 teaspoons ginger paste
2 teaspoons garlic paste
1 (15 ounce) can crushed tomatoes
1 ¼ cups water
1 ½ teaspoons paprika
1 ½ teaspoons dried fenugreek leaves
½ teaspoon salt
1 tablespoon butter, softened
½ cup cream

Steps:

  • Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
  • Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
  • Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

Nutrition Facts : Calories 675.9 calories, Carbohydrate 33.7 g, Cholesterol 165.9 mg, Fat 46.9 g, Fiber 10.7 g, Protein 33 g, SaturatedFat 20.8 g, Sodium 1182.2 mg, Sugar 0.6 g

INDIAN CHICKEN MAKHANI



Indian Chicken Makhani image

Make and share this Indian Chicken Makhani recipe from Food.com.

Provided by Chef 4TeenSon

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

2 cups cooked white rice
1 tablespoon vegetable oil or 1 tablespoon canola oil
1 lb boneless skinless chicken thighs or 1 lb boneless skinless chicken breast, cut into bite-size pieces
1 finely chopped med-large onion
1 teaspoon finely grated gingerroot
1 teaspoon minced garlic
2 teaspoons garam masala
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon ground red pepper
1 (15 ounce) can tomato sauce
16 ounces nonfat sour cream (not sweetened) or 1 (12 ounce) can fat-free evaporated milk (not sweetened)
2 tablespoons butter or 2 teaspoons Butter Buds
2 teaspoons lemon juice
1 bay leaf
salt and black pepper

Steps:

  • Start cooking rice.
  • Cook chicken in oil in a large pot over med-high heat until just starting to brown.
  • Add onion and some salt, stir until the onion is soft.
  • Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat and simmer uncovered for 20 minutes.
  • Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper.
  • Plate and garnish with chopped scallions/green onions and/or cilantro (if desired).

Nutrition Facts : Calories 483.8, Fat 15.8, SaturatedFat 6.3, Cholesterol 119.9, Sodium 805, Carbohydrate 53.2, Fiber 2.7, Sugar 14.1, Protein 31.9

(MURGH MAKHANI) BUTTER CHICKEN



(Murgh Makhani) Butter Chicken image

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Provided by Sam Sifton

Categories     dinner, lunch, weekday, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 21

1 1/2 cups full-fat Greek yogurt
2 tablespoons lemon juice
1 1/2 tablespoons ground turmeric
2 tablespoons garam masala
2 tablespoons ground cumin
3 pounds chicken thighs, on the bone
1/4 pound unsalted butter
4 teaspoons neutral oil, like vegetable or canola oil
2 medium-size yellow onions, peeled and diced
4 cloves garlic, peeled and minced
3 tablespoons fresh ginger, peeled and grated or finely diced
1 tablespoon cumin seeds
1 cinnamon stick
2 medium-size tomatoes, diced
2 red chiles, like Anaheim, or 1 jalapeño pepper, seeded and diced
Kosher salt to taste
2/3 cup chicken stock, low-sodium or homemade
1 1/2 cups cream
1 1/2 teaspoons tomato paste
3 tablespoons ground almonds, or finely chopped almonds
1/2 bunch cilantro leaves, stems removed.

Steps:

  • Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
  • In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
  • Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
  • Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
  • Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
  • Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Nutrition Facts : @context http, Calories 1017, UnsaturatedFat 40 grams, Carbohydrate 18 grams, Fat 85 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 37 grams, Sodium 1197 milligrams, Sugar 8 grams, TransFat 1 gram

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BUTTER CHICKEN (MURG MAKHANI) - TRADITIONAL INDIAN RECIPE | 196 …
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EASY INDIAN BUTTER CHICKEN RECIPE (MURGH MAKHANI) - DINNER, THEN …
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2019-04-03 Murgh makhani, also known by its English name, “butter chicken,” is a wildly popular dish that has reached royal status in northern Indian cuisine. But according to most sources, the dish was originally intended to solve the rather pedestrian problem of preventing leftover meat from tandoor‑roasted chickens from drying out.
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SIMPLIFIED CHICKEN MAKHANI (INDIAN BUTTER CHICKEN) - ENTERTAINING …
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BUTTER CHICKEN (MURGH MAKHANI) - MASALA AND CHAI
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BUTTER CHICKEN/HOW TO MAKE MURG MAKHANI - GASTRO GURU KITCHEN
2022-05-23 Chicken pieces first marinated, then cooked in a rich gravy made with onion, tomato, butter, cream, spices & more. The flavors are simply amazing!
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CHICKEN TIKKA MAKHANI RECIPE – I COOK THE WORLD
Instructions. In a large bowl, combine chicken, yogurt, lime juice, 3 garlic cloves, half the ginger, garam masala, salt, and parika. Toss until the chicken is coated. Cover and marinate for at least 20 minutes. After marinating, heat a large skillet to medium high heat. Add oil once it is hot.
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BUTTER CHICKEN RECIPE (MURGH MAKHANI) | SPOON FORK BACON
2021-09-14 INSTRUCTIONS. Place chicken thigh pieces in a mixing bowl, add 1 ½ teaspoons cumin, 1 teaspoon coriander, a sprinkle of salt, and some cracked black pepper and toss together until chicken is well coated. Place a large skillet over medium-high heat and melt 1 ½ tablespoons butter. Add chicken and sauté for 3 to 4 minutes.
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BUTTER CHICKEN (MURGH MAKHANI) - COOKING WITH COCKTAIL RINGS
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CHICKEN MAKHANI RECIPE | MURGH MAKHANI CURRY | RESTAURANT STYLE …
2022-03-28 1. For making murgh makhani masala at first add 3 tbsp butter In a nonstick pan and melt in medium to low flame. 2.2 to 3 medium size sliced or chopped onions. 3. Then, add 5 to 6 large sliced or chopped tomatoes and cook in medium flame 3 to 4 min until onion and tomatoes become translucent. 4.
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Top Asked Questions

What is butter chicken (makhani)?
Learn how to make butter chicken, or murgh makhani, a popular Indian dish packed with the flavors of garam masala, turmeric and ground cumin. There’s no doubt that butter chicken is one of the most popular Indian dishes to order out.
How long do you cook chicken makhani?
Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes. “"This is a simple home version of butter chicken, also known as 'murgh' or 'chicken makhani,' a popular dish in Indian restaurants.
What is Murgh makhani recipe?
Butter chicken or chicken makhani or murgh makhani recipe is one of the famous indian resaturant style chicken dish in which grilled chicken or chicken tikka cooked in creamy delicious makhani gravy.Serve butter chicken hot with nun,roti,paratha even plain rice goes well. how to make murgh makhani recipe?
How to make Indian butter chicken recipe at home?
You can skip the restaurant now as this famous Indian Butter Chicken recipe can be made easily at home. Best served with basmati rice and warm flatbread. Blend 1 teaspoon Garam Masala and ½ cup Yogurt and add to the Chicken Breasts and marinate for at least 2 hours.

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