Chicken Makhani, commonly known as Butter Chicken, is a beloved Indian dish featuring tender pieces of chicken simmered in a luxurious, velvety sauce. The base is built with aromatic spices like cardamom, cloves, and cinnamon, balanced by the richness of butter and cream. While traditionally involving a marinade of yogurt and spices, this version highlights the deep, savory flavors achieved through slow simmering. The result is a comforting, mildly spiced curry with a smooth texture that coats every bite. It pairs perfectly with warm naan bread or fluffy basmati rice, making it an ideal centerpiece for family dinners or festive gatherings. This dish brings the authentic taste of Indian cuisine to your home kitchen with ease and elegance.
Chicken Makhani (Butter Chicken
Description
Chicken Makhani, commonly known as Butter Chicken, is a beloved Indian dish featuring tender pieces of chicken simmered in a luxurious, velvety sauce. The base is built with aromatic spices like cardamom, cloves, and cinnamon, balanced by the richness of butter and cream. While traditionally involving a marinade of yogurt and spices, this version highlights the deep, savory flavors achieved through slow simmering. The result is a comforting, mildly spiced curry with a smooth texture that coats every bite. It pairs perfectly with warm naan bread or fluffy basmati rice, making it an ideal centerpiece for family dinners or festive gatherings. This dish brings the authentic taste of Indian cuisine to your home kitchen with ease and elegance.Ingredients
Directions
-
Mix yogurt, ginger, salt, and red food coloring in a bowl to create the marinade.
-
Cut the skinless chicken into bite-sized pieces.
-
Rub the marinade thoroughly into the chicken pieces.
-
Cover and refrigerate the chicken to marinate overnight.
-
Preheat the oven to 375 degrees Fahrenheit (191&# 194;°C).
-
Place the marinated chicken in an ovenproof dish and brush lightly with oil.
-
Bake the chicken in the preheated oven for 40-50 minutes until cooked through.
-
Remove chicken from the oven and reserve any juices in the dish.
-
In a large saucepan, melt butter over medium heat.
-
Add cinnamon stick, cloves, green cardamoms, and bay leaf to the melted butter.
-
Fry the spices for 1 minute until fragrant.
-
Stir in the sour cream and the reserved chicken juices.
-
Add crushed saffron and heavy cream to the saucepan.
-
Cover and simmer the sauce gently for 5-6 minutes.
-
Add the baked chicken pieces to the sauce.
-
Stir in the ground almonds.
-
Dissolve cornstarch in water and stir into the chicken mixture to thicken.
-
Let the sauce thicken slightly, stirring occasionally.
-
Cover and simmer for another 3-4 minutes to meld flavors.
-
Remove from heat and adjust seasoning with salt if needed.
-
Serve hot with fresh naan bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 830.9kcal
- % Daily Value *
- Total Fat 41.0g64%
- Saturated Fat 11.3g57%
- Cholesterol 303.3mg102%
- Sodium 5165.0mg216%
- Total Carbohydrate 2.3g1%
- Dietary Fiber 0.0g0%
- Sugars 2.3g
- Protein 93.5g187%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
