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Makhni Chicken (Buttery) for a group of 25 persons Recipe

Choose skinless boneless Chicken. We make this dish in three phases to maximize success and quality

Phase 1 Marinate

Chicken Breast: 10 pounds
Whole-milk Dahi: 1 Cup
Turmeric powder: 1/4 teaspoon
Paprika: 1/4 teaspoon
The purpose of marinate is basically to tenderize chicken and give it color. In reality, you can not infuse spice flavor in the chicken breast unless you inject it. You can impart color in a limited fashion.  Wash the chicken, cut it into 1/4" wide strips about 1½ ounce each. For a party of 25 persons, 10 pounds will result in 6 ounce per person. Mix Dahi, Turmeric and Paprika and coat Chicken well. Cover it and let it marinate in the refrigerator overnight (minimum of 6 hours).

Phase II: Makhni Sauce Base

1. Ghee:  Cup
2. Ground Onions: 1 Cup

3. Minced Garlic: 2 Tablespoon
4. Ginger Chopped: 1½ Inch

5. Cumin Powder: 1½ Tablespoon
6. Coriander powder: 1 Tablespoon
7. Turmeric Powder: ½ teaspoon

8. Yogurt: ½ Cup

9. Tomato Puree: 1½ Cup
10. Nutmeg powder: 1/4 teaspoon
11. Cinnamon powder: 1/2 teaspoon
12. Cloves powder: 1/4 teaspoon
13. Bay leaf: 1 leaf
14. Salt: 1/2 teaspoon
15. Ground Lal Mirch (Cayenne): 1/4 teaspoon

Step 1:   Heat Ghee in a heavy bottom pan. Add Onions. Sauté till almost all the moisture is gone. The onions will start looking sort of dirty green.
Step 2: Add Garlic and Ginger. Sauté about 2 minutes.
Step 3: Add ingredients 5 through 7 Sauté about two minutes.
Step 4: Add Yogurt. Fry till most of the yogurt is consumed and it looks like a hard paste.
Step 5: Add ingredients 9 through 15. Let it come to a boil. 

Phase III: Assembly

Marinated Chicken
Makhni Sauce Base
1. Ghee: 2 Tablespoons
2. Paprika (Degi Mirch): 1/2 teaspoon
3. Butter: 1/4 cup
4. Heavy whipping cream: 1 Cup
5. Water: 1 Cup

Step 1: Remove Chicken from the marinate. Throw out the marinate.
Step 2: In a Heavy bottom pot, heat Ghee. Add Chicken. Sautee chicken till its almost all dry, the chicken piece start to turn brown.
Step 3: Add Makhni Sauce base and water. Let it come to a boil. Turn down heat and let it simmer covered till chicken is tender, about 25 minutes.
Step 4: This is the time to do a taste test. If the sauce is too sour, add little sugar. You will have to add more salt and pepper to your liking. There was only a nominal amount of salt and cayenne pepper added while making Makhni sauce base.
Step 5: Add Butter, Heavy whipping cream and Degi Mirch. Let it come to a boil and simmer five minutes. Make your final adjustments.