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Chicken Makhani (Butter Chicken) February 4, 2012

Filed under: Food — ceb33 @ 1:19 am

Spent my day (after class) grocery shopping so I could make this!

Original Recipe:

My version:
Chicken Makhani:

1 lb chicken ($2.20)
1 tsp ginger-garlic paste ($2.99)
2 tsp red chili powder ($0.69 — *I used chili powder from a normal grocery store, this probably slightly different than the red chili powder that the recipe calls for which you will find at an Indian grocery)
1 Tbsp coriander powder ($3.19)
2 Tbsp olive oil
1/4 tsp fenugreek powder ($2.99 — *The recipe calls for 1/2 tsp. fenugreek leaves which are not the same thing as the powder.  The powder is made from the seed.  I couldn’t find the leaves and bought the powder — the sauce may have ended up tasting a bit different with the leaves.)
1/4 tsp cumin powder ($2.29)
3/4 Tbsp reduced fat margarine
1/2 tsp sugar
tomato ketchup
1 large tomato (~.5 lb) ($0.80)
1/2 large onion ($0.40)
1/4 tsp. garam masala ($2.99)
1/2 c. heavy cream ($1.50)

(total: $20.04; but I have all my spices now for next time I make it!)


Slice tomato and onion into strips set both aside separately.

Slice chicken into strips and mix in a large bowl with:
½ tsp ginger garlic paste
1 tsp chili powder
½ Tbsp coriander powder (1.5 tsp)
dash of salt

Heat up a frying pan (medium heat) — check for hotness by splashing in water to see if it sizzles.
Once hot add olive oil to pan.  Then add chicken.  Saute until chicken is cooked.

Remove only the cooked chicken from the pan (leave in the oil and spices in pan) and put on plate.

Add ¼ tsp cumin powder and onions to pan.  While the onions cook add ½ tsp ginger garlic paste, few splashes of water, ½ Tbsp coriander powder, 1 tsp chili powder and fenugreek powder to them.

Stir in the tomato and turn down the heat a little.  Cover the pan and allow to cook for about 10 mins (I’m not sure how much time I allowed, I washed some dishes while waiting).

Take the pan off the heat and allow to cool to a moderate temperature.
Put tomato and onion saute into a blender and blend until smooth.

I washed out my frying pan quickly with a little bit of water, then allowed to heat up again on medium heat.
Add butter to the hot pan.  Then add the oils that have seeped from the chicken onto the plate to the butter.  Mix in the tomato puree.
Add a sugar, a small squirt of ketchup, and salt to taste.
Turn down the heat a little (I am always nervous about dairy curdling) and stir in cream.
Add in garam masala and chicken and bring heat up so that the sauce is piping.

Serve over rice or with naan.

This sauce turned out really well — it doesn’t taste quite like at an Indian restaurant but pretty close, and if you plan to make more than once will cost way less!

chicken makhani


One Response to “Chicken Makhani (Butter Chicken)”

  1. ceb33 Says:

    This turned out good the first time, but I’ve learned that if you don’t make it exactly perfect it’s unedible. 😦

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