Makhni (Makhani) Chicken Recipe

Makhni chicken originate in Delhi during 1950s. Butter was added to regular Chicken curry made with tomatoes. In Hindi, Makhni (Makhni) means Buttery. The recipe has evolved. Nowadays, the recipe includes tomatoes, yogurt, cream, and butter.

The chicken should be clean, washed, skinless, boneless pieces. I prefer Chicken breast filets cut-up as 4" long, ¼" thick, 1" wide strips or 2 oz chicken tenders.

Ingredients

1. Ghee: ¼ Cup
2. Skinless boneless chicken breast: 2 pounds

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

3. Finely chopped Onion almost pureed: ½ Cup

4. Salt: ½ teaspoon
5. Ground Cayenne (Lal Mirch): ¼ teaspoon
3. Minced Garlic: 1 Tablespoon
4. Ginger Chopped: 1 Inch

5. Cumin Powder: 1 Tablespoon
6. Coriander powder: ½ Tablespoon
7. Turmeric Powder: ¼ teaspoon

6. Dahi Yogurt: 2 Tablespoons

7. Chopped tomatoes: 1 Cup

8. Butter (unsalted): 2 Tablespoons

9. Water: 1 Cup

10. Cinnamon stick broken 1"

11. Whole cloves: 6

12. Whole Black Cardamoms: 2

13. Bay leaves: 2
14. Paprika (Degi Mirch): ½ teaspoon
15. Heavy whipping cream: 1 Cup

Method

1. Heat oil in a heavy bottom 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 oil in the pan. Sauté till onions are translucent and the edges start to turn brown.

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

5. Add Turmeric, cumin and coriander powder. Sauté about 30 seconds.

6. Add Dahi Yogurt, sauté till almost all the moisture from the yogurt is consumed.

7. Add Tomatoes and butter. Heat till almost bubbly.

8. Add remaining ingredients including chicken except cream. Bring to a boil. Cover. Cook on medium till chicken is tender (about 40 minutes). Turn down heat to very low.

9. Stir in cream. Cover and cook for about 10 minutes.