Chicken Makhani (Butter Chicken)
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.