Best 11 Chicken Makhani Recipes

CHICKEN MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

INDIAN BUTTER CHICKEN (CHICKEN MAKHANI)

Steps:

• Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
• Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
• Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
• Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
• Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

MAKHANI CHICKEN (INDIAN BUTTER CHICKEN)

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
• Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
• To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
• Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

MAKHANI MURGH (BUTTER CHICKEN)

Steps:

• Heat the oil in a skillet over medium heat; cook and stir the chicken in the hot oil until completely browned, about 5 minutes. Set aside.
• Wrap cardamom pods, cloves, peppercorns, and cinnamon stick in cheesecloth and secure with elastic or twist-tie.
• Blend the serrano peppers, ginger paste, and garlic paste together in a blender until smooth; add the crushed tomatoes and blend again until integrated. Transfer the mixture to a saucepan; add the water, paprika, and the spice bundle to the saucepan. Bring the mixture to a boil; reduce heat to medium-low and simmer until the volume of the liquid reduces to about half. Add the browned chicken to the liquid and stir. Cover the saucepan and simmer until the chicken is no longer pink in the center, about 15 minutes. Stir the salt and fenugreek seeds into the mixture and continue simmering another 5 minutes. Remove the bundle of spices and discard. Stir the butter and cream into the mixture; simmer until the butter is melted completely, 3 to 4 minutes. Serve hot.

MURGH MAKHANI (INDIAN BUTTER CHICKEN)

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly.
• Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat.
• Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes.
• Remove from skillet and set aside.
• Heat the remaining 2 tablespoons in the skillet.
• Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes.
• Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more.
• Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes.
• Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

MURGH MAKHANI - MOGHUL BUTTER CHICKEN

Steps:

• Place the chicken in a bowl with the garlic, ginger, salt, chilli powder and lemon juice. Mix, cover with cling film and chill for 30 minutes. Mix together the yoghurt, garam masala, turmeric and cumin and add to the chicken, making sure that each piece is well coated with the mixture. Cover again and chill for 3-4 hours.
• Preheat the oven to 180°C/Fan 160°C/Gas 4. Put the marinated chicken pieces on a grill rack set on a baking tray and bake for 8-10 minutes. Brush the chicken pieces with a little oil and turn them over. Bake for another 10-12 minutes until just cooked through.
• For the sauce, heat the ghee or butter in a pan and add the garlic and ginger. Fry for a minute or so then add the cardamom, cloves, coriander, garam masala, turmeric, fenugreek and chilli powder. Stir well and fry for 1-2 minutes until they give off a lovely aroma.
• Stir in the tomato puree and lemon juice and cook for another couple of minutes. Add the chicken pieces to the sauce and stir well to coat. Finally, add the butter and cream and stir continuously until the butter has melted and the sauce is smooth.
• Taste and adjust the seasoning. Transfer to a warm bowl and serve hot, garnished with chopped coriander.

BUTTER CHICKEN - (MURGH MAKHANI)

Steps:

• Perforate the chicken pieces with either fork tines or with little knife cuts. (The idea is to allow the marinade to penetrate the pieces somewhat and have more surface areas to cling to.) Mix well the ingredients for the marinade and rub into the chicken pieces. Let it marinate for a few hours in the refrigerator, overnight if possible for best results.
• Heat half the butter on medium in a heavy-bottomed pan and put in the chicken along with the marinade. Cover and cook for about 25 minutes or till the chicken is fully cooked. After the liquids have evaporated, stir fry the chicken for some time in the residual fat.
• Heat the remaining butter in a saucepan and add the red chilli powder, coriander, cumin and black pepper. (See TIP at bottom) Fry for a few seconds. (See Step 6 Tip.).
• Add the chopped tomatoes, sugar and salt and cook uncovered on medium for about 7 minutes until the puree thickens and the fat separates. Stir in the whisked cream and reduce the heat to low.
• Add the chicken, chopped ginger and green chillies to the simmering gravy. Sprinkle salt to taste if needed. Mix well. Cover and simmer on low heat for about 10 minutes or till the curry is thoroughly heated through.
• Just before serving pour melted butter over the curry. Garnish with a swirl of fresh cream and finely chopped coriander leaves.
• TIP: For a thicker and richer gravy cashewnut paste (soak cashews in water for an hour or so and grind them) can be added while making the gravy in step 3 -- fry it along with the spice powders and then proceed as above.

SEITAN MAKHANI (VEGAN-STYLE INDIAN BUTTER CHICKEN)

Steps:

• Heat 1 tablespoon peanut oil in a saucepan over medium heat. Stir in the shallot and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the margarine, lemon juice, ginger, garlic, garam masala, curry powder, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Stir in the tomato puree and cook for 2 minutes more.
• Reduce the heat to low, and mix in the soy milk and soy yogurt. Simmer for 10 minutes, stirring frequently. Season to taste with cayenne, salt, and black pepper; remove from heat and set aside.
• Heat 1 1/2 teaspoons of peanut oil in a heavy skillet (preferably cast iron) over medium heat. Add the seitan and cook, stirring constantly, for 10 minutes. Reduce the heat to low and season the seitan with 2 teaspoons garam masala and a pinch of cayenne. Stir in about a 1/4 cup of the tomato-yogurt sauce and simmer for 2 to 3 minutes. Transfer the seitan mixture to the saucepan.
• Mix the cornstarch and cold water. Return the saucepan to the stove over medium-high heat. Stir the cornstarch mixture into the sauce. Bring to a boil; reduce the heat and simmer until the sauce has thickened, about 5 to 10 minutes.

INDIAN-STYLE BUTTER CHICKEN (MURGH MAKHANI)

Steps:

• Mix the ground red chile peppers, cinnamon, nutmeg, cloves, garam masala, salt, ginger, garlic, tomatoes, and yogurt in a large bowl. Stir the chicken pieces into the yogurt mixture, and let marinate in the refrigerator for 30 to 60 minutes.
• Melt the butter in a large skillet on medium heat and cook the bell pepper slices and onion until the onion begins to turn translucent, about 5 to 7 minutes, stirring occasionally. Add the chicken and marinade to the skillet. Cook, stirring constantly, 5 to 10 minutes until the chicken firms and is no longer pink in the center.
• Turn up heat to medium-high and mix in the cream and coriander. Cook until mixture just begins to boil, stirring continuously. Serve immediately.

CHICKEN MAKHANI

Steps:

• 1. Melt butter in a large skillet 2. Fry onion on medium heat until transparent 3. Sprinkle in cinnamon, turmeric, coriander and cayenne and fry another minute 4. Add chicken and fry until browned on all sides - about 5 minutes. 5. Put coconut, garlic and ginger into a blender or food processor with 1/4 cup water and process into a paste. 6. Pour paste over chicken and fry for two minutes. 7. Add crushed tomatoes and tomato paste, stir and cook another 15 minutes. 8. Remove from heat, stir in cream, season to taste