This is our recipe for butter chicken (chicken makhani).Â For those who don’t have a cultured pallet, it may be an acquired taste, but we like it.
- 5 boneless, skinless chicken breasts
- 1 cup plain yogurt
- 1 tbsp. ginger paste
- 3 garlic cloves, pressed
- 7 tbsp. finely ground almonds
- 2 red chili peppers, finely chopped
- 1/8 tsp. ground cloves
- 1 tsp. cinnamon
- 1 tsp. garam masala
- 6 cardamon pods, crushed
- 1 can petite diced tomatoes (14oz)
- 5 tbsp. tomato paste
- 1 tsp. salt
Butter Chicken Ingredients
- 1 large onion, finely chopped
- 7 tbsp. butter or margarine
- 2 tbsp. ground coriander
- 3 tbsp. heavy whipping cream
For the chicken marinade:
Cut each chicken breast into two pieces.Â Make the marinade by mixing together all of the ingredients, including the chicken, together. Coat well. Cover and place overnight in the fridge. (The marinade might not look as bright red as you’d imagine, but when it is cooked in the oven, the color changes.)
For the butter chicken:
Fry the onions and butter together in a large pan until the onion is golden brown. Add the chicken marinade and fold in the coriander and the cream. Stir over a low heat for 10 minutes until everything has combined well and then tip into a large casserole dish. Place in a preheated oven (350Â°F) for 60 minutes.
Serve with basmati or jasmine rice and roti or garlic naan. No minute rice!