Steps to Prepare Yummy Chicken Makhani - Butter Chicken Curry

Hey everyone, welcome to my recipe site. Today I’m gonna show you a way to make a distinctive dish, Chicken Makhani - Butter Chicken Curry. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken Makhani - Butter Chicken Curry Recipe.

You can cook Chicken Makhani - Butter Chicken Curry using 18 ingredients and 18 steps. Here is how you achieve that.

Ingredients of Chicken Makhani - Butter Chicken Curry

1. Prepare 400 grams of Chicken.
2. Make ready of curry.
3. You need 1 tsp of Vegetable oil.
4. It’s 1 tsp of ☆ Cinnamon powder.
5. Prepare 3 of ☆ Whole cardamon or 2/3 teaspoon.
6. You need 5 of grains ☆ Black pepper.
7. You need 3 of ☆ Clove or 1/2 teaspoon.
8. You need 2 of ☆ Bay leaf.
9. Take 1/2 tsp of ☆ Cayenne pepper (*only if you like it spicy).
10. Prepare 1 tbsp of Ginger.
11. It’s 1 clove of Garlic.
12. It’s 500 grams of to 600 grams Canned tomatoes.
13. Take 50 grams of Cashew nuts (or almonds).
14. Prepare 1 tsp of △ Sugar.
15. You need 1 of to 2 teaspoons △ Salt.
16. Make ready 1 tsp of △ Garam masala.
17. Prepare 30 grams of Butter (optional).
18. Prepare 50 ml of Heavy cream.

Chicken Makhani - Butter Chicken Curry instructions

1. Cut the chicken into bite-sized pieces and rinse with water. Drain well, and massage well with an appropriate amount of salt and pepper. Mince the ginger and garlic..
2. Crush the cashew nuts into fine powder. Using a food processor is convenient. If you don't have one, you can put them in a plastic bag and crush well with a hammer..
3. Once crushed, gradually mix in 1 to 2 teaspoons of water (not listed in ingredients) to create a paste..
4. Heat the frying pan and cook the chicken from Step 1. Set aside once cooked..
5. In the same frying pan, add 1 teaspoon of vegetable oil and heat over medium heat..
6. Add the ☆ spices and mix well with oil. Add the ginger and garlic. Be careful not to let the spices burn!.
7. Add canned tomatoes, or minced tomatoes. Mix well with the spices. Stir well for about 5 minutes..
8. Add 100 ml of water (not listed) and bring to a boil..
9. Cover and simmer for 20 minutes over low heat. Stir occasionally to prevent the bottom from burning. Remove the lid during the last 5 minutes and continue simmering..
10. Add the cashew nuts paste (from Step 3), sugar, salt, and garam masala (optional) marked with △. Stir for about 3 minutes over low heat..
11. Add the butter and let it melt in the pan while stirring. This step is optional since the curry will still be delicious with the flavor from cashew nuts..
12. Once the butter is melted and well incorporated, add the chicken and mix..
13. Add the heavy cream and mix until well incorporated..
14. It's done after about 2 to 3 minutes of simmering. Remove the clove, cardamon, and bay leaf before serving..
15. Garnish with cashew nuts, heavy cream, coriander leaves, etc. if you'd like..
16. Everything tastes amazing with just the steps described so far. If you'd like to go a step further to make tandoori style chicken, add the following steps to Step 1..
17. Mix together 1 tablespoon of lemon juice, 1 teaspoon of grated ginger, 1 clove of garlic, 1 teaspoon of chili pepper, 1 teaspoon of vegetable oil, and 2 tablespoons of yogurt..
18. Marinate the chicken in the fridge for more than 3 hours. Then, grill in a 180℃ oven for 15 to 20 minutes and add at Step 12..