Authentic Chicken Makhani Indian Butter Chicken Recipes

Steps:

• In a large bowl, add chicken, Ginger-garlic paste, Red chilli powder, Salt to taste, Turmeric powder, Coriander powder, Cumin Powder, Garam masala, Chicken masala powder, and Yogurt.
• Stir mixture well, and marinate the chicken in the refrigerator for 1 hour.
• In a large pan or wok, medium-high heat the oil and butter and fry the chicken pieces (set aside the marinate) just until slightly under-done, then add the marinate to the pan and cook for 2 more minutes, or until hot. When done, pour mixture into a different bowl, covered, and set aside.
• In the same pan add 1 tablespoon oil, 1 tablespoon butter, onion, and once the onions are starting to soften, add tomatoes and cashew nuts. Let this cook for about 3 minutes more.
• Add garlic paste, salt to taste, malt vinegar, sugar, garam masala powder and chilli powder, and just enough water for desired consistency. Evenly mix, turn the heat on low, and let it simmer for 15-20 minutes, adding more water if needed, and stirring on occassion.
• Pour this hot mixture into a blender or food processor, and blend into a fine puree (please be careful not to burn yourself). If you have an immersion blender, then you can instead blend it in the pan, otherwise, pour the puree back into the original hot pan when done.
• Add remainder of butter, cream, chicken mixture, and fenugreek leaves and let it simmer for at least 5-7 minutes.
• Pour mixture onto a large serving plate, perhaps over rice, garnish it with cream and fenugreek leaves.
• Butter Chicken is ready to be served!

Steps:

• Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
• Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
• Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
• Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
• Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
• Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
• Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat.
• Saute shallot and onion until soft and translucent.
• Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
• Cook, stirring, for 1 minute.
• Add tomato puree and cook for 2 minutes, stirring frequently.
• Stir in half-and-half and yogurt.
• Reduce heat to low and simmer for 10 minutes, stirring frequently.
• Season with salt, pepper and cayenne.
• Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillt over medium heat.
• Cook chicken until lightly browned, about 10 minutes.
• Reduce heat and season with 1 teaspoon garam masala and cayenne.
• Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
• Pour the rest of the sauce into the chicken.
• Mix together cornstarch and water, then stir into the sauce.
• Cook for 5 to 10 minutes, or until thickened.

Steps:

• Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
• Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
• Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

Steps:

• To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
• Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
• Preheat oven to 400 degrees F (200 degrees C).
• Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
• To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
• Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Steps:

• To Marinade: Place cubed chicken in a nonporous bowl with yogurt, lemon juice, chili powder,salt and liquid smoke. Refrigerate for 1 hour.
• Mix in garlic, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Replace cover and refrigerate to marinate for another 3 to 4 hours.
• Preheat oven to 400°F (200°C).
• Place chicken on an oven sheet and bake in preheated oven for 20 minutes.
• To Make Sauce: Melt butter in a large saucepan over medium heat. Stir in 1 tbsp garam masala. When masala begins to puff and bubble, mix in ginger, garlic paste and green chile peppers. Saute 5 minutes, then stir in tomato puree, tomato paste, chili powder, salt, 1/2 tbsp garam masala and a couple more drops of liquid smoke. Bring to a boil; reduce heat to low and simmer, stirring in honey, fenugreek and cream.
• Place cooked chicken in sauce mixture. Simmer on medium-low heat for about an hour or until liquid is reduced by 1/3.
• Salt to taste and garnish with fresh chopped cilantro (optional).
• Enjoy!

Steps:

• Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and refrigerate (for up to a day).
• In a large pan over medium heat, melt the butter in the oil until it starts to foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.
• Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles are soft, about 10 minutes.
• Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.
• Stir in the cream and tomato paste, and simmer until the chicken is cooked through, approximately 10 to 15 minutes.
• Add the almonds, cook for an additional 5 minutes and remove from the heat. Garnish with the cilantro leaves.

Steps:

• Start cooking rice.
• Cook chicken in oil in a large pot over med-high heat until just starting to brown.
• Add onion and some salt, stir until the onion is soft.
• Add ginger and garlic; stir for 2 minutes. Sprinkle on garam masala, chili powder, cumin, and red pepper, stirring for 2 minutes.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat and simmer uncovered for 20 minutes.
• Remove bay leaf and stir in prepared rice. Taste for more salt and black pepper.
• Plate and garnish with chopped scallions/green onions and/or cilantro (if desired).

Steps:

• Stir the yogurt and tandoori masala powder together in a large bowl until thoroughly combined; add the chicken and toss to coat evenly. Marinate in refrigerator for 1 hour. Drain and discard any excess marinade.
• Puree the onion, ginger, and garlic with the water in a blender until it forms a smooth paste; set aside.
• Heat 1 tablespoon oil in a large skillet over medium heat. Cook the chicken in the hot oil until lightly browned on all sides, about 5 minutes. Remove from skillet and set aside. Heat the remaining 2 tablespoons in the skillet. Fry the onion paste in the hot oil until the moisture is mostly evaporated, about 3 minutes. Sprinkle the garam masala and chili powder over the mixture; cook 1 minute more. Pour the tomato sauce into the mixture, reduce heat to medium-low, and cook another 5 minutes. Return the chicken to the pan along with the half and half; bring to a boil. Add the butter, fenugreek leaves, and salt; reduce heat to low and simmer uncovered until the chicken pieces are no longer pink in the middle, 15 to 20 minutes.

Steps:

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
• Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
• Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
• Baste it with butter and cook for another 2 minutes.
• Remove and keep aside.
• Heat butter in a pan.
• Add whole garam masala.
• Let it crackle.
• Then add ginger-garlic paste and chopped green chillies.
• Cook for 2 minutes.
• Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Reduce heat and simmer for 10 minutes.
• Add sugar or honey and powdered kasoori methi.
• Add cooked tandoori chicken pieces.
• Simmer for 5 minutes and then add fresh cream.
• Serve hot with naan or parantha.