HOW TO MAKE INDIAN BUTTER CHICKEN..(chicken makhani)

Author :chef ssentongo Geoffrey

To make Indian Butter Chicken, also known as Chicken Makhani, follow these steps:

Ingredients:

500 grams boneless chicken, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
3 cloves garlic, minced
1 tablespoon ginger, grated
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon red chili powder (adjust to your taste)
Salt to taste
4 tablespoons butter
1 tablespoon oil
1 large onion, finely chopped
2 large tomatoes, pureed
1 cup heavy cream
2 tablespoons dried fenugreek leaves (optional, but recommended for authentic flavor)
Fresh cilantro leaves for garnish

Instructions:

In a bowl, combine yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, turmeric powder, garam masala, red chili powder, and salt. Mix well.
Add the chicken pieces to the marinade and coat them thoroughly. Let the chicken marinate for at least 1 hour, but preferably overnight in the refrigerator.
In a large skillet or pan, heat the butter and oil over medium heat.
Add the chopped onions and sauté until they turn golden brown.
Add the marinated chicken to the pan and cook until it is browned on all sides. This will take about 8-10 minutes.
Once the chicken is cooked, add the pureed tomatoes to the pan and mix well. Cook for an additional 5 minutes.
Reduce the heat to low and stir in the heavy cream. Simmer for another 10 minutes, stirring occasionally.
Optionally, crush the dried fenugreek leaves with your hands and add them to the pan. This herb adds a unique flavor but can be omitted if unavailable.
Adjust the salt and spices according to your taste.
Let the Butter Chicken simmer for another 5-10 minutes until it thickens slightly.
Garnish with fresh cilantro leaves.
Serve hot with rice or naan bread.