Makhani Chicken, also known as Indian Butter Chicken, is a flavorful and creamy dish that is sure to delight your taste buds. This classic Indian dish is loved for its rich flavors, easy preparation, and versatility, making it perfect for weeknight dinners or special occasions.
Why You’ll Love This Recipe?
- Rich and flavorful sauce that is sure to impress your taste buds.
- Quick and easy preparation, perfect for busy weeknights.
- Great for meal prep and leftovers, as the flavors develop even more over time.
Ingredient Notes:
Marinade:
- Skinless, boneless chicken breast halves
- Lemon juice for a tangy kick
- Chili powder for a hint of heat
- Yogurt for tenderness
- Olive oil for richness
- Garlic and ginger paste for flavor
- Melted butter for richness
- Garam masala for warmth
Sauce:
- Butter for creaminess
- Garam masala for depth of flavor
- Ginger paste for a spicy kick
- Garlic and green chile pepper for added flavor
- Tomato puree for a rich base
- Water to thin out the sauce
- Chili powder for heat
- Honey for a touch of sweetness
- Dried fenugreek leaves for an earthy flavor
- Heavy cream for creaminess
Step-by-Step Instructions based on Marinade:
- In a bowl, combine cubed chicken breast with lemon juice, chili powder, salt, yogurt, olive oil, garlic paste, ginger paste, melted butter, and garam masala. Marinate for at least 30 minutes.
- In a separate pan, heat butter and add garam masala, ginger paste, garlic, and green chile pepper. Cook until fragrant.
- Add tomato puree, water, chili powder, salt, honey, dried fenugreek leaves, and heavy cream. Simmer for 10 minutes.
- Add marinated chicken to the sauce and cook until chicken is cooked through.
- Serve hot with rice or naan.
Helpful Tips:
- For a spicier version, increase the amount of chili powder.
- Substitute chicken with paneer for a vegetarian version.
- Use coconut milk as a dairy-free alternative for the heavy cream.
Expert Tips for the Best Results:
- Toast the garam masala before adding it to the dish for a more intense flavor.
- Use freshly ground spices for the best taste.
Serving Suggestions:
Serve Makhani Chicken with steamed basmati rice, garlic naan, and a side of cucumber raita for a complete meal.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water to the sauce to prevent it from drying out.
Frequently Asked Questions:
- Can I make this dish ahead of time? Yes, Makhani Chicken tastes even better the next day as the flavors meld together.
- Can I freeze this dish? Yes, you can freeze Makhani Chicken for up to 3 months.
- Can I use chicken thighs instead of chicken breasts? Yes, you can use chicken thighs for a juicier result.
- Is this dish spicy? You can adjust the heat level by adding more or less chili powder.
Conclusion:
Indulge in the rich and creamy flavors of Makhani Chicken and transport your taste buds to India with this delicious recipe. Whether you’re cooking for a special occasion or a cozy night in, this dish is sure to impress. Give it a try and let us know how it turned out!
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Makhani Chicken (Indian Butter Chicken)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hour 50 minutes (plus marinating time)
- Yield: 4-6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
- Diet: Gluten Free
Description
Makhani Chicken (Indian Butter Chicken)
Description: Indulge in the rich and creamy flavors of this classic Indian dish that combines tender chicken in a velvety tomato and cream sauce, infused with aromatic spices.
Ingredients
– 1 3/4 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 1/2 teaspoons garam masala
Sauce:
– 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
– 1/2 teaspoon dried fenugreek leaves
– 1 cup heavy cream
Instructions
1. In a bowl, mix together chicken, 2 tablespoons lemon juice, 1 tablespoon chili powder, salt, yogurt, olive oil, garlic paste, ginger paste, melted butter, and garam masala. Marinate for at least 2 hours.
2. In a large pan, heat butter and add garam masala, ginger paste, garlic, and green chile pepper. Cook for 1 minute.
3. Stir in tomato puree, water, chili powder, salt, honey, and fenugreek leaves. Simmer for 10 minutes.
4. Add marinated chicken and cook until done. Stir in heavy cream and simmer for an additional 10 minutes.
5. Serve hot with rice or naan.
Notes
For a healthier version, use Greek yogurt instead of regular yogurt.
Adjust the spice levels by increasing or decreasing the amount of chili powder and green chile pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 487
- Sugar: 7g
- Sodium: 459mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 148mg