Chicken Makhani (Butter Chicken)
Loaded with butter and flavor. India's most loved recipe. Best served with naan/garlic naan.
access_time
75 minutes
local_dining
6 servings
- 1 ½cup full-fat greek yogurt
- 2 tablespoon lemon juice
- 1 ½tablespoon turmeric (ground)
- 2 tablespoon garam masala
- 2 tablespoon cumin (ground)
- ¼pound unsalted butter
- 2 onions (medium-size yellow, peeled and diced)
- 4 clove garlic (peeled and minced)
- 3 tablespoon ginger (fresh, peeled and grated or finely diced)
- 1 tablespoon cumin seeds
- 1 stick cinnamon
- 2 tomatoes (medium-size, diced)
- 2 red chiles (like Anaheim, or 1 jalapeño pepper seeded and diced)
- salt (Kosher to taste)
- 1 ½cup cream
- 1 ½teaspoon tomato paste
- 3 tablespoon almonds almonds (ground, or finely chopped)
- ⅔cup chicken stock (low-sodium or homemade)
- 4 teaspoon neutral oil (like vegetable or canola)
- ½bunch cilantro (stems removed)
- 3 pound chicken thighs (skinless, bone-in)
Method
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1. Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl.
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2. Put the chicken in, and coat with the marinade.
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3. Cover, and refrigerate (for up to a day).
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4. In a large pan over medium heat, melt the butter in the oil until it starts to foam.
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5. Add the onions, and cook, stirring frequently, until translucent.
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6. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
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7. Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
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8. Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock.
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9. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
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10. Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
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11. Add the almonds, cook for an additional 5 minutes and remove from the heat.
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12. Garnish with the cilantro leaves.