Restaurantstyleindianbutterchickenchickenmakhani Recipes

Steps:

• Stage 1: Prepare the chicken and marinade (approx 4.5 hours).
• Grill Method:.
• 1. Crush/grate garlic and ginger into a paste.
• 2. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
• 3. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
• 4. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 5. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
• 6. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
• Oven Bake method:.
• 1. Crush/grate garlic and ginger into a paste.
• 2. Cut chicken into cubes.
• 3. Place chicken in a large metal or other non-porous bowl and add ginger-garlic paste.
• 4. Thoroughly mix the chicken, 1/2 tsp salt, and the ginger-garlic paste together (ensure the chicken is evenly coated).
• 5. In another bowl, mix the yogurt and 1/2 Tbsp Kashmiri chill powder with a whisk until evenly mixed 6. Add the yogurt mixture, along with 1Tbsp oil, to the bowl with the chicken and ginger-garlic paste.
• 7. Mix thoroughly, and then cover and refrigerate for a minimum of 4 hours.
• 8. Soak wooden skewers in water while chicken is marinading.
• Stage 2: Grill or Oven-Bake Chicken.
• Grill Method:.
• 1. Remove chicken from refrigerator and place chicken on wax paper in a grill or BBQ safe sheet. grill or BBQ on medium heat for 10-15 minutes.
• 2. Remove chicken from grill and let cool.
• 3. Cut chicken into cubes, and then return chicken to refrigerator (until the sauce is ready).
• 4. Remove chicken from oven and let cool. Place in refrigerator until sauce is ready.
• Oven-Bake Method:.
• 1. Preheat oven to 400F (200C).
• 2. Remove chicken from refrigerator and place chicken on the wooden skewers.
• 3. Place skewers in a oven-proof baking dish and bake for ~20 minutes, or until chicken is almost cooked through (NOTE: you will finish cooking chicken briefly in the sauce later).
• Stage 3: Prepare Makhani Sauce.
• If using 750g whole tomatoes:.
• 1. Peel and finely chop ginger.
• 2. Heat 3 Tbsp oil in a medium saucepan on medium to medium-high heat.
• 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
• 4. Add chopped ginger and cook for 1 minute.
• 5. Reduce the heat to low, add the diced green chiles and 750g tomatoes, along with 100ml water.
• 6. Simmer on low heat for 25 minutes.
• 7. Remove the whole spices (cinnamon, cardamom and cloves), and then pour the sauce into a blender to puree until smooth.
• 8. Sieve the pureed mixture to remove any lumps, and return to saucepan.
• 9. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
• 10. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
• 11. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
• 12. Stir in 1/4 cup of butter, and stir until it melts.
• 13. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
• 14. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
• 15. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
• If using 2 cups canned crushed tomatoes:.
• 1. Peel and finely chop ginger.
• 2. Heat 3 Tbsp oil on medium to medium-high heat.
• 3. When the oil is hot, add the cinnamon sticks, cloves, cardamom pods, and bay leaves, and stir for 2 minutes.
• 4. Add chopped ginger and cook for 1 minute.
• 5. Reduce the heat to low, add the diced green chiles and 2 cups canned crushed tomatoes.
• 6. Simmer on low heat for 25 minutes.
• 7. Remove the whole spices (cinnamon, cardamom and cloves)'.
• 8. Place ~2/3 of the cashews in a blender, and grind into powder. Add a SMALL amount of water, and mix into a paste.
• 9. Add 1 Tbsp of tomato paste, along with cashew paste to the makhani sauce (you will likely need to add a small amount of water to the blender in order to get all of the cashew paste out of the blender).
• 10. Add 1/2 tsp of chill powder, and 1 Tbsp honey. Stir for ~3 minutes.
• 11. Stir in 1/4 cup of butter, and stir until it melts.
• 12. Add 1/2 tsp of salt (optional), and 1 tsp fenugreek leaves, then simmer for a further 20 minutes.
• 13. In a large frypan, melt a small amount of butter, and add remaining 1/3 of the cashews, along with the cooked chicken. Cook for ~3 minutes on medium-high.
• 14. Reduce heat to low. Pour the sauce over the chicken and cashews, and then add 1/4 cup of whipping cream. Stir for ~ 3 minutes.
• Serve with rice and/or naan.

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:

• 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:

• For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.)
• For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
• Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.
• Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.
• Arrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.
• Stir in the cilantro. Serve with rice and naan alongside.

Steps:

• In a small mixing bowl, stir together the yogurt and lemon juice. Add the spices, minced garlic, and chili paste, and whisk until you have a smooth, thick marinade.
• Put 6 pieces of the chicken in each of two zip-lock bags, and add 1/2 the marinade to each bag. Zip closed and knead the bags until the chicken is well-coated with marinade. Open bags slightly, squeeze out most of the air, and zip closed again. Refrigerate 12-24 hours. If serving this for dinner, I usually make the marinade and start the chicken soaking the evening before.
• Turn the bags and knead the marinating chicken once or twice while it's in the refrigerator.
• When you are ready to cook, take the chicken out of the refrigerator, line a large roasting pan with foil, lay a rack over the pan so air can circulate under the roasting chicken, and pre-heat your oven to 425. If you have a convection bake or convection roast cycle, use that.
• Place the chicken pieces on the rack so they are not touching. Empty what is left of the marinade into a bowl or measuring cup and touch up any "empty" spots on the chicken pieces with the marinade.
• Once the oven is hot, put the pan with the chicken in the oven, and leave the door closed (no peeking!). Turn the chicken pieces once after 30 minutes of cooking time, then roast for another 10 to 15 minutes, or until slightly charred on the second side, but no more than 15 minutes for legs and thighs. If you are cooking breasts, poke one with a skewer to make sure the juices run clear.
• NOW TURN THE OVEN OFF, and let the chicken rest in the closed oven for 20-30 minutes more (not critical, but NO PEEKING!).
• Remove the chicken to a warm platter, garnish with the onion rings and a few squeezes of lemon, and enjoy!
• See if you don't agree this is as good as any "authentic" Tandoori chicken you've ever tried!

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:

• Soak the rice in warm water, then wash in cold until the water runs clear.
• Heat the butter in a saucepan and cook the onions with the bay leaf and other whole spices for 10 minutes. Sprinkle in the turmeric, then add chicken and curry paste; cook till aromatic.
• Stir the rice into the pan with the raisins, then pour over the stock. Place a tight fitting lid on the pan and bring to a hard boil, then lower the heat to a minimum; cook the rice for another 5 minutes. Turn of the heat & leave for 10 minutes. Stir well, mixing through half the coriander.
• To serve scatter over the rest of the coriander and the almonds.

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:

• 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:

• Make the garam masala: Add the bay leaf, cinnamon stick, cloves, cardamom pods, blcak peppercorns, cumin seeds, coriander seeds, and nutmeg to a medium skillet. Toast over medium heat for 1-2 minutes, until fragrant, but not burnt. Transfer the toasted spices to a plate and let cool.
• Transfer the spices to an electric spice grinder or mortar and pestle and grind into a fine powder. The garam masala will keep in an airtight container in a cool, dark place for several months.
• Make the ginger-garlic paste: Add the ginger, garlic, oil, and salt to a small food processor or blender and process into a smooth paste, scraping down the sides of the processor as needed.
• Marinate the chicken: In a large bowl, whisk together the 2 tablespoons ginger-garlic paste, 2 teaspoons garam masala, the turmeric, ground cumin, ground coriander, salt, lemon juice, Kashmiri red chile powder, and Greek yogurt until well combined. Add the chicken and toss to coat, then cover the bowl with plastic wrap and refrigerate for at least 3 hours, but ideally overnight.
• Add the wooden skewers to a large baking dish. Cover with enough water to completely submerge, then soak for at least 1 hour.
• When ready to cook the chicken, arrange an oven rack in the highest position. Turn the oven to broil on high. Set a wire rack over a rimmed baking sheet.
• Thread the chicken onto wooden skewers and set on the wire rack, spacing evenly. Broil for 15 minutes, until evenly browned and cooked through, turning the skewers every 5 minutes to ensure even cooking. Let cool slightly before removing chicken from the skewers. Set aside.
• While the chicken cooks, make the gravy: In a large, high-walled skillet, melt together the butter and the olive oil over medium heat. Add the cumin seeds, cardamom pod, bay leaf, cloves, green chiles, and turmeric and sauté for 1 minute, until fragrant. Add the onion and cook for about 5 minutes, until lightly browned. Add 2 tablespoons ginger-garlic paste and cook for another minute, until fragrant. Add the ground cumin, Kashmiri red chile powder, ground coriander, and 1½ teaspoons of garam masala and stir for 1 minute, until well combined.
• Add the crushed tomatoes, cashews, and a pinch of salt and cook, stirring often, for 10-15 minutes, until the tomatoes are a deeper, dark red color and the cashews are soft.
• Transfer the tomato mixture to a high-powered blender. Add ½ cup water and blend until completely smooth, adding up to ½ cup more water if needed. If your blender is not high-powered, strain the gravy through a fine-mesh sieve after blending for a smoother texture.
• Wipe the pan clean, then return the gravy to the pan. Add the remaining 3 tablespoons of butter, the sugar, and the cooked chicken. Cover and cook over low heat for 10 minutes, until the chicken is warmed through. Stir in the heavy cream and fenugreek and season with more salt to taste.
• Garnish the butter chicken with cilantro and serve with your choice of basmati rice, onion kulcha, naan, roti, or paratha.
• Enjoy!