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Chicken Makhani - Butter Chicken Curry Recipe

Chicken Makhani - Butter Chicken Curry Recipe
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Prepare the ingredients before making Chicken Makhani - Butter Chicken Curry in your home. Then, follow these steps below to serve Chicken Makhani - Butter Chicken Curry for your family or friends.

Ingredients: Chicken Makhani - Butter Chicken Curry

  • 400 grams Chicken
  • curry
  • 1 tsp Vegetable oil
  • 1 tsp ☆ Cinnamon powder
  • 3 ☆ Whole cardamon or 2/3 teaspoon
  • 5 grains ☆ Black pepper
  • 3 ☆ Clove or 1/2 teaspoon
  • 2 ☆ Bay leaf
  • 1/2 tsp ☆ Cayenne pepper (*only if you like it spicy)
  • 1 tbsp Ginger
  • 1 clove Garlic
  • 500 grams to 600 grams Canned tomatoes
  • 50 grams Cashew nuts (or almonds)
  • 1 tsp △ Sugar
  • 1 to 2 teaspoons △ Salt
  • 1 tsp △ Garam masala
  • 30 grams Butter (optional)
  • 50 ml Heavy cream

How to Make Chicken Makhani - Butter Chicken Curry

If you have prepared the ingredients needed, now time to start cooking. There are 18 steps you must follow to make Chicken Makhani - Butter Chicken Curry in your home by yourself.

    Step 1
  • Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic.
  • Step 2
  • Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer.
  • Step 3
  • Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste.
  • Step 4
  • Heat the frying pan and cook the chicken from Step 1. Set aside once cooked.
  • Step 5
  • In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat.
  • Step 6
  • Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!
  • Step 7
  • Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes.
  • Step 8
  • Add 100 ml of water (not listed) and bring to a boil.
  • Step 9
  • Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering.
  • Step 10
  • Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat.
  • Step 11
  • Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts.
  • Step 12
  • Once the butter is melted and well incorporated, add the chicken and mix.
  • Step 13
  • Add the heavy cream and mix until well incorporated.
  • Step 14
  • It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving.
  • Step 15
  • Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like.
  • Step 16
  • Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1.
  • Step 17
  • Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt.
  • Step 18
  • Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12.
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