Chicken Makhani – Prakrti Blog – Punjabi Cuisine
Makhani is a word from Punjabi cuisine, which means served with butter. Chicken makhani, or butter chicken consists of an optimally, tending to mildly spiced curry. The preparation is said to have been invented by the Punjabi Hindu founders of the Moti Mahal restaurant, in New Delhi. So the story goes, that the preparation conjured with leftover chicken, cooked up in a tomato gravy which was rich in cream. Read ahead for the preparation.
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Chicken Makhani – Recipe
- 2 tablespoon cooking oil
- 1 medium onion, fine chopped
- 2 tablespoons of butter
- Juice of 1 whole lemon
- 5 teaspoon of ginger and garlic paste
- 2 teaspoons of garam masala
- 5 teaspoon of red chili powder
- 1 teaspoon of cumin powder
- 2 bay leaves
- 50 grams of curd
- 200 ml of pureed tomatoes
- Pinch of cayenne pepper
- Salt as per taste
- 5 teaspoon, fresh ground black pepper
- 500 grams of chicken thigh pieces, boneless and skinless, cut into convenient cubes
- 1 tablespoon full of corn starch
- 50 ml of water
Procedure of Preparation
- Heat a tablespoon of cooking oil in a sauce pan over a medium to high flame.
- Add the onions and cook they are tender.
- Add ginger and garlic paste, followed by butter and lemon juice.
- Stir in garam masala, chili powder, cumin powder and bay leaves.
- Stir while you cook the ingredients for up to a minute.
- Add pureed tomatoes, and stir for you cook for the next 2 minutes.
- Stir in the yogurt. Be sure to mix thoroughly.
- Let the ingredients simmer over a low flame for about 10 minutes.
- Season with salt and the peppers.
- Remove the sauce pan from the flame and keep the sauce aside.
- Heat one tablespoon of cooking oil in a frying pan over a medium flame.
- Cook the chicken for about 10 minutes. Make sure that the chicken attains a brown color.
- Season the chicken with garam masala and cayenne pepper.
- Add about one third of the sauce to the frying pan.
- Reduce the sauce and make sure that the chicken is cooked through and through.
- Add the remaining sauce into the frying pan.
- Stir in a mix of corn starch and water into the pan.
- Cook for another 10 minutes, until the sauce thickens.
- Sere with an Indian brad accompaniment of choice.
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