Chicken Makhani in 10 simple steps
Ingredients
For marination:
- 500 grams chicken (boneless or bone-in, cut into chunks)
- 1 cup yoghurt or hung curd
- 2 teaspoons ginger-garlic paste
- 1 teaspoon turmeric powder
- 2 teaspoons red chilli powder
- 1 teaspoon garam masala
- Juice of 1 lemon
- Salt as per taste
For gravy:
- 2 tablespoons butter
- 2 tablespoons oil
- 2 large onions (finely chopped)
- 2 large tomatoes (puréed)
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon red chilli powder
- 1 teaspoon garam masala
- 2 tablespoons fresh cream
- 2 tablespoons cashew paste (soak cashews in water and blend into a smooth paste)
- 1 teaspoon fenugreek leaves (kasuri methi)
- 1/2 cup water
- Salt as per taste
- Fresh coriander leaves
- A drizzle of cream
Instructions:
1. To prepare Chicken Makhani, first, mix chicken with all marinade ingredients in a bowl. Cover and refrigerate for at least two hours or overnight for best results.
2. Heat a grill pan or regular pan with a little oil. Sear the marinated chicken until golden brown and partially cooked. Set aside.
3. Heat butter and oil in a large pan. Add cumin seeds and let them sizzle.
4. Add onions and sauté until golden brown. Next, add the ginger-garlic paste and cook until aromatic. Add tomato purée and cook until the oil separates from the mixture.
5. Stir in coriander powder, red chilli powder, garam masala, and salt. Cook for 2-3 minutes.
6. Mix in cashew paste and water, stir for a few minutes to create a smooth sauce.
7. Add the partially cooked chicken to the gravy. Simmer for 10-12 minutes or until the chicken is fully cooked and tender.
8. Stir in fresh cream and crushed fenugreek leaves for that signature flavour.
9. Taste and adjust the seasoning as needed.
10. Garnish with chopped coriander leaves and a drizzle of cream, and serve your Chicken Makhani hot with fresh naan.
Recipe by: Heema Arya
