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Makhni (Makhani) Buttery Chicken Recipe

Chicken in a mild creamy curry sauce made with tomatoes yogurt butter and cream

Makhni chicken was created at Moti Mahal restaurant in Delhi during 1950s by adding Makhan to traditional chicken curry made with tomatoes. In India Makhan is white butter obtained from churning natural yogurt, it has the tang from lactic acid. Makhani means of Makhan, a buttery. The modern Makhani sauce is somewhat standardized to include: tomatoes, yogurt, cream, and butter. You can make a mock buttery chicken by adding sour cream to traditional tomato based Chicken curry. Sour cream has a hint of all the three components: Yogurt, Cream, and Butter.

Typically the skin is discarded and whole chicken cut up into about 2" bone-in pieces. I prefer to use skinless boneless chicken breast filets.

Ingredients

1. Ghee: ½ Cup
2. Skinless boneless chicken breast: 2 pounds

The chicken should be cut into 16 to 24 equal size pieces.

3. Onions, peeled finely chopped almost pureed: 1 Cup

4. Salt: ½ teaspoon
5. Ground Cayenne (Lal Mirch): ¼ teaspoon
6. Garlic Cloves, Peeled crushed: 3
7. Ginger, Peeled finely chopped: 2"x1"

8. Cumin Powder: 2 teaspoons
9. Coriander powder: 2 teaspoons
10. Turmeric Powder: ¼ teaspoon (Optional)

11. Cinnamon stick, broken in to 3 pieces: 1

12. Whole cloves: 6

13. Whole Black Cardamoms cracked open: 2

14. Black peppercorn: 5

15. Bay leaves: 2

16. Dahi Yogurt (Natural Regular Yogurt): 3 Tablespoons

17. Chopped tomatoes: 1 Cup

18. Butter (unsalted): 2 Tablespoons

19. Paprika (Degi Mirch): ½ teaspoon

20. Water: 1 Cup

21. Heavy whipping cream: ¾ Cup

Method

1. Heat Ghee in a heavy bottom sauce pan.

2. Fry chicken pieces till opaque white to light brown. Remove with slotted spoon and set aside.

3. Add Onions, salt and cayenne to hot Ghee. Sauté till onions are translucent and the edges start to turn brown. About 5 minutes

4. Add garlic and ginger. Sauté another 2 minutes.

5. Add Turmeric, cumin and coriander powder. Sauté about one minute.

6. Add Cinnamon, Cloves, Cardamoms, Peppercorn, and Bay leaves. Sauté about one minute.

7. Turn down heat. Add half the Dahi Yogurt, stir-fry till it is consumed. Add the remaining yogurt and stir-fry till it is consumed.

8. Add Tomatoes, butter, and Degi Mirch. Heat till almost bubbly.

8. Add chicken and water. Bring to a boil. Cover. Simmer on medium heat till chicken is tender (about 25 minutes).

9. Turn down heat to very low. Stir in cream. Cover and heat for about 5 minutes till the cream is all heated through.

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