Butter Chicken (aka Chicken Makhni)

Food Photography by Sudipta Shaw

• 500gm medium size boneless chicken pieces
• 6 cloves
• 8-10 pepper corns
• 1 stick of cinnamon
• 15-18 almonds
• Seeds of 2-3 cardamom
• Lime juice
• 1 teaspoon red chili powder
• 1 cup yogurt
• 1/2 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 bay leaves
• 5 tablespoon of vegetable oil
• 3 medium size onion
• 1 teaspoon garlic paste
• 1/2 ginger paste
• 2 teaspoon tomato puree
• 2 tablespoon of unmelted butter
• Salt to taste

Preparation Time: 15 min
Cooking Time: 30 min
Serves: 4

How to make Butter Chicken

1. Take 500gm medium size boneless chicken pieces wash them properly and keep aside.

2. Take a non-stick frying pan and roast 6 cloves, 8-10 pepper corns, 1 stick of cinnamon, 15-18 almonds, seeds of 2-3 cardamom and grind in a mixer grinder till it become powder.

3. Marinade the chicken pieces with lime juice, 1 teaspoon red chili powder, little salt, grinded powder (step 2), 1 cup yogurt, 1/2 teaspoon cumin powder, 1 teaspoon coriander powder, 1/2 teaspoon turmeric powder and 1 bay leaves for 1 hour.

4. Take a non- stick frying pan heat 5 tablespoon of vegetable oil put 3 medium size chopped thin long pieces of onions and fry till the onions are half tender, then put 1 teaspoon garlic paste, 1/2 ginger paste and fry for a min.

5. Add  only chicken from the chicken spice mix (step 3) and fry for few mins, then put remaning parts of chicken spice mix ( step 3), salt to taste and fry till oil separates from masala. Put 2 teaspoon tomato puree, red chili powder (if requried) and 1/2 cup water and close the lid of pan. cook till chicken is fully tender.

6. At last put 2 tablespoon of unmelted butter over the cooked chicken.

Butter Chicken is ready to serve hot with Lachha Paratha, Pulao or chapati for dinner.