Chicken Makhani (Butter Chicken)

If you have never has Chicken Makhani before, make sure it is on your bucket list. It is so flavorful and creamy, just delightful. Tender, boneless, succulent pieces of chicken are first marinated in yoghurt and Indian spices, then baked in tandoor oven and finaly simmered in a rich and creamy tomato sauce. Finished with butter and topped with a drizzle of heavy cream, makes is one of the best dishes ever!

How to make Chicken Makhani (Butter Chicken):

For the marinade:

1. Let the whey from yoghurt drip away.
2. Add garlic ginger paste, all marinade spices, salt and lime juice to the yoghurt and mix well.
3. Then Make gashes in the chicken if using pieces on the bone.
4. Marinate the chicken in the yoghurt mixture for at least 1 -2 hour (prferably leave overnight).

Sauce:

1. Scald the tomatoes for the makhani sauce and peel off the skin.
2. Reduce to a semi pulp with a fork. Put the kasuri methi into grinder and reduce to a powder. (You will have to grind a larger quantity but use only ½ tsp).
3. Put the tomato pulp into a frying pan and cook for 5 minutes or so until the liquid has evaporated slightly.
4. Add the chilled butter and chili powder, ginger and garlic putee, after the butter has melted, let it cook for just 1 minute.
5. Add the kasuri methi and garam masala powder, and salt to taste. Afer 30 second add the cream and stir. The sauce is ready.

Then:

1. Heat the oil in a large, thick - bottomed skillet and put in the marinated chicken along with all the marinade. Cover and cook over a low heat for 15 minutes. Turn the chicken over during cooking.
2. Finaly, pour sthe sauce into the skillet and mix well with the chicken. Cook on low heat aditional 5-10 minutes or until the chicken is ready.

Serve immediately with hot rice or any Indian bread.

Tip: If butter is cooked for longer than 3 min, it will begin to turn into a grainy emulsion, so cook for less than 2 minutes after the butter has melted.