Makhani Chicken, commonly known as Indian Butter Chicken, is a beloved dish that hails from the northern part of India. Its rich, creamy sauce and tender pieces of chicken make it a favorite among spice lovers and comfort food enthusiasts alike. This delectable dish is not only packed with flavor but also offers a delightful combination of textures. The magic of Makhani Chicken lies in its perfect blend of spices and the creamy tomato base, which creates a sauce that pairs remarkably well with naan or steamed rice.
Why Make This Recipe
Making Makhani Chicken at home is a rewarding experience. It allows you to customize the level of spice and creaminess according to your preference. This dish is perfect for family gatherings, special occasions, or simply a cozy night in. Additionally, cooking it from scratch means that you can use fresh ingredients without preservatives, ensuring a healthier option compared to takeout. The dish’s rich flavors and creamy texture are bound to impress your family and friends, making it a great recipe to add to your culinary repertoire.
How to Make Makhani Chicken
Making Makhani Chicken is an enjoyable process. With some preparation and cooking time, you can create a restaurant-quality dish in your kitchen. Here’s how to do it:
Ingredients:
- 1 ¾ pounds skinless, boneless chicken breast halves, cubed
- 3 tablespoons lemon juice, divided
- 2 tablespoons chili powder, divided
- Salt to taste
- 1 cup yogurt
- 2 tablespoons olive oil
- 2 tablespoons garlic paste
- 2 tablespoons ginger paste
- 2 tablespoons melted butter
- 1 ½ teaspoons garam masala
- 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 cup water
- 1 tablespoon chili powder
- Salt to taste
- 1 tablespoon honey
- ½ teaspoon dried fenugreek leaves
- 1 cup heavy cream
Directions:
- In a bowl, combine the chicken with 2 tablespoons of lemon juice, 1 tablespoon of chili powder, salt, yogurt, olive oil, garlic paste, ginger paste, melted butter, and garam masala. Mix well and marinate for at least 2 hours.
- In a large pan, heat butter over medium heat and sauté garam masala, ginger paste, garlic, and green chile pepper until fragrant. Add the tomato puree, water, chili powder, salt, honey, and fenugreek leaves. Simmer the mixture for about 20 minutes.
- After simmering, add the marinated chicken to the sauce and cook until the chicken is fully cooked through. Stir in the heavy cream and simmer for an additional 10 minutes until the sauce thickens slightly.
- Serve the Makhani Chicken hot with naan or rice.
How to Serve Makhani Chicken
Makhani Chicken is best served hot, right after cooking. Pair it with fluffy naan or steamed basmati rice to soak up the delicious sauce. You can also add some fresh cilantro on top for a hint of freshness and color. If desired, a side of salad can balance the richness of the dish.
How to Store Makhani Chicken
If you have any leftovers, they can be stored in an airtight container in the refrigerator. Makhani Chicken will last for about 3-4 days when stored properly. Be sure to reheat it gently on the stovetop or in the microwave, adding a splash of water or cream to bring back the sauce’s creaminess.
Tips to Make Makhani Chicken
- Marination Time: Try to marinate the chicken for longer than two hours if possible. Overnight marination enhances the flavor and makes the chicken more tender.
- Fresh Ingredients: Use fresh garlic and ginger for the best flavor. Store-bought options are convenient, but fresh ingredients pack a much stronger taste.
- Creaminess Control: Adjust the amount of heavy cream according to your preference. For a lighter version, you can use half-and-half or coconut milk as substitutes.
- Spice Level: If you prefer a milder dish, reduce the amount of chili powder and green chile pepper.
Variations (if any)
Makhani Chicken can be easily varied. Here are a few ideas:
- Vegetarian Option: Substitute chicken with paneer (Indian cottage cheese) or mixed vegetables for a vegetarian version.
- Different Proteins: You can also experiment with lamb or shrimp for a different twist on the flavor profile.
- Extra Flavors: Consider adding cashew paste or almond paste for a nutty flavor and creamier texture.
FAQs
Q1: Can I use frozen chicken for this recipe? A1: Yes, you can use frozen chicken, but make sure to thaw it completely before marinating and cooking.
Q2: Is Makhani Chicken spicy? A2: Makhani Chicken can be spicy depending on the amount of chili powder and green chilies used. You can adjust the spices to your taste preference during preparation.
Q3: Can I make Makhani Chicken ahead of time? A3: Yes, you can prepare the dish ahead of time and store it in the refrigerator. Just reheat it gently before serving.
Q4: What should I do if the sauce is too thick? A4: If the sauce becomes too thick, add a bit of water or more heavy cream to reach your desired consistency.
In conclusion, Makhani Chicken is a delicious, rich dish filled with aromatic flavors and creamy textures that is sure to please any palate. Whether you’re preparing it for a special occasion or a weeknight dinner, this recipe is sure to satisfy. Enjoy the experience of cooking and savor every bite of this delightful dish!
Makhani Chicken (Indian Butter Chicken)
Equipment
- Large skillet
- Mixing bowls
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
For the Butter Sauce
- 2 tbsp butter
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 cup tomato puree
- 1 tsp paprika
- 1/2 cup heavy cream
- 1 tbsp sugar
- 1/2 tsp salt or to taste
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- In a large bowl, combine the chicken with yogurt, lemon juice, garam masala, turmeric, cumin, and chili powder. Cover and marinate for at least 1 hour or overnight.
- In a large skillet, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides.
- Pour in the tomato puree and paprika. Stir to combine and simmer for 10 minutes.
- Lower the heat and add the heavy cream, sugar, and salt. Simmer gently for another 5-7 minutes until the sauce thickens and the chicken is cooked through.
- Garnish with chopped fresh cilantro and serve hot with naan or rice.
