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Makhani chicken - Indian butter chicken

Makhani chicken, or better known as an Indian butter chicken is a dish filled with spices, flavours and tender chicken. Marinated in yoghurt, yum!

Makhani chicken - Indian butter chicken
35 minutes 4 people Main course
Makhani chicken - Indian butter chicken

Ingredients

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  • 3 chicken breasts
  • large knob of butter
  • 200 ml plain yoghurt
  • olive oil
  • 1 green chilli pepper
  • about 3 cm ginger root (1.2 inches)
  • 3 tablespoons lemon juice
  • 200 ml heavy cream
  • 400 ml passata
  • 4 cloves
  • 2 tablespoons ground chilli (depending on how spicy you'd like it)
  • 4 garlic cloves
  • 2 tablespoons garam masala
  • pinch of ground nutmeg
  • pepper and salt to taste
  • optional: rice and naan for serving
Makhani chicken - Indian butter chicken ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • small knife
  • small blender
  • medium-sized bowl
  • cling film
  • large skillet
  • wooden spoon


Preparation

35 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/makhani-chicken-indian-butter-chicken


Preparation -- 15 minutes + marinating time

Peel the ginger root and garlic cloves and remove the seeds of the green chilli pepper. If you like it spicy, you don't have to remove the seeds. Create a puree of 3 of the garlic cloves and add them to the medium-sized bowl.

Create the second puree in the same blender with ginger root, 1 garlic clove and the green chilli pepper. Add a bit of olive oil so the puree will be a bit smoother.

Divide the chicken into bite-size pieces and combine them with yoghurt, garlic puree, lemon juice, cloves, 1 tablespoon of ground chilli, 1 tablespoon garam masala, a pinch of ground nutmeg, pepper and salt.

Melt about 3 tablespoons of butter, let it cool off shortly and stir it into the chicken. COVER with cling film and refrigerate for at least 2 hours. 

Makhani chicken - Indian butter chicken
Makhani chicken - Indian butter chicken

Finishing makhani chicken -- 20 minutes

Heat a knob of butter in a large skillet. First, sauté the ginger and chilli pepper puree on high heat. After a few minutes, you can also add the marinated chicken. 

Then after again a few minutes, add a tablespoon of garam masala and 400 ml passata and bring to a boil. As soon as the chicken is done, stir in the heavy cream and let the sauce thicken a bit.

Season with pepper, salt, garam masala and maybe some extra ground chilli. Remove the cloves and serve with rice and naan and if you like, you can garnish the dish with parsley. Enjoy!


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