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Chicken Makhani Recipe: A Taste of Indian Comfort

Chicken Makhani, often referred to as Butter Chicken, is a celebrated dish hailing from the Indian subcontinent. Known for its rich, creamy tomato sauce and tender chicken pieces, this meal encapsulates the essence of Indian cuisine. With its harmonious blend of spices and luxurious texture, Chicken Makhani has become a favourite worldwide. In this article, we’ll guide you through a traditional recipe that you can easily prepare at home.

Ingredients

For the Chicken Marinade:

• 500g chicken thighs, boneless and skinless
• 1 cup plain yoghurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust according to taste)
• Salt to taste

For the Sauce:

• 3 tablespoons unsalted butter
• 1 tablespoon vegetable oil
• 1 large onion, finely chopped
• 2 teaspoons ginger garlic paste
• 400g canned chopped tomatoes
• 1 teaspoon sugar
• 1 teaspoon garam masala
• 1 tablespoon ground coriander
• 1/2 teaspoon red chilli powder (optional)
• 150ml double cream
• Salt to taste
• Fresh coriander leaves for garnish

Instructions

Step 1: Marinating the Chicken

1. In a bowl, combine the yoghurt, lemon juice, ginger garlic paste, ground cumin, ground coriander, garam masala, turmeric powder, red chilli powder, and salt. Mix well.
2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, or ideally overnight to enhance the flavours.

Step 2: Cooking the Chicken

1. Preheat your grill or oven to high heat. Place the marinated chicken on a grilling tray or baking sheet.
2. Grill the chicken for about 15-20 minutes, turning halfway, until cooked through and slightly charred. Alternatively, you can cook the chicken in a hot pan over medium-high heat if you prefer.

Step 3: Preparing the Sauce

1. In a large pan, heat the butter and vegetable oil over medium heat. Add the chopped onions and sauté until they become golden brown.
2. Stir in the ginger garlic paste and cook for an additional minute, allowing the aromas to develop.
3. Add the canned chopped tomatoes, sugar, garam masala, ground coriander, and red chilli powder (if using). Simmer for 10-15 minutes, stirring occasionally, until the mixture thickens.
4. Once the sauce has thickened, blend it using an immersion blender for a smooth texture, or transfer it to a regular blender and puree. Be cautious with hot liquids!
5. Return the blended sauce to the pan, and add the grilled chicken pieces along with any juices from the tray. Stir to combine.
6. Pour in the double cream and gently simmer the dish for another 5-10 minutes. Adjust the seasoning with salt to taste.

Step 4: Serving

1. Serve your Chicken Makhani hot, garnished with freshly chopped coriander leaves. It pairs beautifully with steamed basmati rice or warm naan bread, allowing you to soak up the irresistible sauce.

Tips and Variations

• For a smoky flavour, consider using a charcoal method known as ‘dhum’; cover the pot with a tight-fitting lid for a few minutes to infuse smoke into the dish.
• Tune the spice levels to your preference. If you enjoy a milder taste, reduce the amount of chilli powder or omit it altogether.
• If you’re looking for a vegetarian alternative, substituting chicken with paneer or mixed vegetables works wonderfully.

Conclusion

Desserts after a robust dish like Chicken Makhani may seem unnecessary, but a light fruit salad or some fresh mango chutney are delightful companions. This dish of creamy, spiced goodness encapsulates the heart and soul of Indian cooking, making it an excellent choice for both special occasions and everyday meals. Try this recipe, and you’ll soon find it a regular feature on your dinner table, enticing friends and family with its delightful flavours and aromas. Enjoy your culinary adventure into the world of Indian cuisine!

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