Name: Chicken Makhani (Butter Chicken)
Prep time: 30 min
Cook time: 50 min
Ingredients: 2 to 3 lbs. cubed boneless skinless chicken thighs ((can use chicken breast also)); 1 medium onion, quartered; 2 medium tomatoes; 2 Tbsp ginger paste; 2 Tbsp garlic paste.; 2 Tbsp. dried fenugreek; 1 or 2 spicy green chilis; 2 sticks of butter; ¼ cup of tomato ketchup; 2 heaping Tbsp Indian Curry Paste (Hot/Mild - Patak brand if available); 1 Tbsp salt (can add more per taste); 1 tsp cayenne pepper (for more heat); 1/2 cup roasted unsalted cashews.; 1 Tbsp. smoked paprika; 2 to 3 medium sized potatoes (optional); ¼ cup of fresh chopped parsley or coriander (garnish); 1 inch stick of cinnamon; 7-8 green cardamom pods; 8 whole cloves; 1 Tbsp whole cumin seeds; 1 Tbsp whole coriander seeds; 2 star anise; 10 black peppercorns; 2 bay leaf

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Chicken Makhani (Butter Chicken)

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Prep Time 30

Cook Time 50

Course Main Course

Cuisine Indian

Servings 6 people

Ingredients

Butter Chicken Ingredients:

2 to 3 lbs. cubed boneless skinless chicken thighs (can use chicken breast also)
1 medium onion, quartered
2 medium tomatoes
2 Tbsp ginger paste
2 Tbsp garlic paste.
2 Tbsp. dried fenugreek
1 or 2 spicy green chilis
2 sticks of butter
¼ cup of tomato ketchup
2 heaping Tbsp Indian Curry Paste Hot/Mild - Patak brand if available
1 Tbsp salt can add more per taste
1 tsp cayenne pepper for more heat
1/2 cup roasted unsalted cashews.
1 Tbsp. smoked paprika
2 to 3 medium sized potatoes optional
¼ cup of fresh chopped parsley or coriander garnish

Ingredients for Ground Spice Garam Masala blend

1 inch stick of cinnamon
7-8 green cardamom pods
8 whole cloves
1 Tbsp whole cumin seeds
1 Tbsp whole coriander seeds
2 star anise
10 black peppercorns
2 bay leaf

Instructions

Instructions for Garam Masala Spices

Grind your spices to an even powder in a spice or coffee grinder. (You can store in a cool dry place away from light for a few months without losing too much flavor.)

Instructions for Butter Chicken

In large blender, add onions, tomatoes, ginger, garlic, fenugreek, green chilis, garam masala spices, ketchup, curry paste, salt, cayenne pepper, smoked paprika, and cashews.
Blend all items till smooth and completely mixed, almost soupy consistency. Set aside.
In large pot, melt 2 sticks of butter on medium heat.
Once butter is fully melted, add your blended veggie mixture.
Mix all ingredients together well, cover & let simmer on medium-low heat for 10-15mins.
Once gravy is dark red/burgundy color, add your chicken and potatoes (optional).
Mix chicken well into gravy till all coated, cover and cook on lowest heat setting for 30-35 mins or until fully cooked.
Fold in heavy cream and simmer for another 5-7 mins on medium heat to fully incorporate and make curry creamier.
Once it looks creamy (slight pinkish color), turn off heat, transfer to desired serving dish, garnish with chopped cilantro/parsley.
Serve hot with Indian bread and/or rice.

Notes

Grind your spices before you begin cooking.

Keyword Chicken, class recipe, Tomatoes

Chicken Makhani (Butter Chicken)