Chicken Makhani (Butter Chicken)
| Prep Time: 30 min | Serves: 4 |
| Cooking Time: 240 min | Yield: 1 pot |
Butter Chicken
Ingredients
Cinnamon Sticks:- 1 1/4 cup All-purpose White Flour
- 5 tbsp Water
- 2 tbsp Butter
- 4 tsp Cinnamon Sugar
- 1 cup Meatless Ground Burger
- 3 1/2 cup Chilli Beans - Mild
- 1 1/2 cup Green Peppers
- 35 oz 100% Vegetable Juice
- 2 1/2 cup Chopped Tomatoes
- 2 medium or Sweet Potatoes/yams
- 1/2 tsp Salt
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 700 g Chicken Breast
- 30 g Butter
- 2 tbsp Olive Oil
- 300 g Bay Leaves
- 1 tbsp Ginger Root
- 3 clove Garlic
- 150 g Onions
- 1 tsp Sugar
- 500 g Tomato Fresh
- 2 tsp Paprika
- 1 1/2 tsp Tandoori Masala Chicken
- 3 tbsp Cashew Nuts
- 250 ml Skimmed Milk
- 1 cup Water
- 3 tbsp Double Cream
- 1 tsp Mild Curry Garam Masala Marinade
Directions
Cinnamon Sticks: Cut cold butter into flour until pea-like texture. Mix in 4-6 tablespoons cold water. Form ball. Roll out. Place on parchment paper on baking sheet. Cut into strips. Dot with butter. Sprinkle with cinnamon sugar. Bake in 400 oven approximately 8 - 10 minutes until slightly browned around edges.
Chilli: NA
salt: salt
1. Making gravy:
2. Heat butter and oil together in a heavy bottomed pan or karahi.
3. Add bay leaves, cinnamon, ginger-garlic-onion paste and fry.
4. Add sugar when it is beginning to look transparent. Sugar helps to caramalise the onions. Cook until it turns brownish and all the water is gone.
5. Add pureed tomato, chilli powder, salt, tandoori and/or chaat masala. Add fenugreek leaves here, if used. Fry until water is evaporated and oil separates at the edges of the mass.
6. Add chicken pieces, stir fry until well coated and sealed.
7. Add cashew paste and fry for a further 10-15 seconds.
8. Add milk and water and bring to boil, cook covered, stirring frequently. The gravy should be of custard consistency. It is better to add less water to start with and adjust later if the dish is looking too dry.
9. At this stage, it can be transferred to a slow cooker.
10. Cook until chicken is tender. When the dish is ready, the chicken meat begins to come off the bones, the gravy turns to a brighter colour and the fat separates. Chicken must always be fully cooked, eating undercooked chicken can be dangerous.
11. Turn the heat to minimum, add 2/3rd of the cream, 1/2 the garam masala and 1/2 the coriander leaves. Stir well.
12. Adjust salt/chillies/tandoori masala to taste and turn the heat off.
13. Garnish with fresh coriander leaves and remaining cream.
14. Serve with hot Naans or Chapatties.
Notes
• You can cook this dish in an oven:
• Prepare gravy as above. Place chicken pieces in an oven-proof dish and pour over the gravy. Cook in a pre-heated oven at 180° C or 350° F or Gas mark 4, for approximately 30 minutes or until chicken is cooked through. Oven temperatures and times vary. Add cream and garam masala and cook for a further 5 minutes. Add and mix cream, garnish with coriander leaves.