I’ve been wanting to post this recipe for quite some time now. But getting lazy day by day. Anyways, winter is right at the corner and this sizzling hot, rich, creamy, buttery chicken is just perfect for a winter lunch/dinner. So, enjoy and have fun people!
Happy Winters!
Btw I deeply apologize for the dull shots this time, I don’t know what was I thinking or was I even thinking about anything at all :S A thousand apologizes :S
What you need
For Chicken part
Chicken———————– boneless 1/2 kg 1 inch cubed
Garlic paste—————— 1 tsp
Salt—————————- 1/2tsp
Red chili powder————- 1 tsp
White butter—————— 2 tbsp
Coconut milk powder———- 2 tbsp
Onion————————– 1 finely chopped
For the buttery sauce/ Makhni gravy
What you need
White butter—————– 50 g or 2 tbsp heaped
Fresh garlic paste———- 1/2 tsp
Sliced ginger—————- 1 tbsp
Oil—————————- 1 tbsp
Tomato paste—————- 3 tbsp
Salt—————————- as required
Red chili powder———— 1/2 tsp heaped
Garam masala powder—– 1/2 tsp
Corn flour——————– to thicken 1 tsp
Lemon juice—————- 1tbsp
Sugar———————— 1 tsp
Cream———————– 2tbsp
Coriander to garnish —- 2 tbsp
Water———————– 1 cup
How it’s made
The Makhni Sauce
- In a deep sauce pan, throw in butter and oil, together on medium heat.
- Once it gets relatively hot, throw in ginger and garlic.
- Sautee them for 1 -2 minutes and throw in tomato paste.
- Stir and add in salt, red chillies, garam masala powder and sugar.
- Give it a good mix and cook for another 2-3 minutes before pouring in 1 cup of water.
- Once the water starts to boil add lemon juice and thicken it with corn flour. Do not thicken it too much and it shouldn’t be watery as well so be careful.
- Once it thicken, mix in cream, and cook for another 2 minutes on slow flame and your sauce is done, throw in fresh coriander in the end, set aside.
- Now take a clean pan. Throw in butter and onions.
- Once the onions turn slight pinkish, add garlic.
- Sautee garlic and throw in chicken boneless.
- Give it a good mix and add spices like, salt and red chillies powder.
- Cook chicken for another 3-4 minutes.
- Add 4-5 tbsp of water to coconut milk/cream powder and throw it into the chicken part. cook for another 3 minutes and it’s done.
- Now for the final assembly, add the makhni sauce to the chicken part and cook till the sauce thickens in about 3-5 minutes.
Yayyyy! Thanks sooo much Leemz!
Gotta try this REA REAL SOON! *drools*
tried and tasted…..i didnt use boneless chicken…i didnt have powdered nilk,,,or the coconut milk so i used liquid milk…and instead of lemon i used vinegar….it was a good one…a little different from reg routine…next time im not going to add tomato paste…thanx for the recipe haleema….
My pleasure sana
tried butter chicken recipe last night IT WAS SOOPER DE DOOPER ,everyone loved it specially rahmah who is very selective gave the comment “Mama it is yummy”
<3 keep posting such good recipes (Y) thumbs u p
thanks girl…
Leemz! I made this… and it was absolutely delish!
But… i found the coconut milk powder to be a bit overpowering
and didn’t really appreciate the smell… and I did some research,
and like expected it was just milk flavored with coconut (more or less)
so next time, can I just use one tbsp of coconut milk and 1 tbsp
normal powdered milk like Nido instead? Because I would like to lessen
the effect of the coconut milk powder… also, i’d add more cream
next time because I would like a little more sauce than this one makes…
that’s just what I think…. it’s an AMAZING recipe nonetheless!
and I found out its by Shireen Anwar… just thought she should
get the credit, hope u dont mind!
haha that’s excellent. That’s the beauty of cooking, you can adjust flavours according to your palette, othjers just HAVE to eat what is laid on the table kehkehekhekhe
And of course, why not, shireen is a dear, I jot down recipes and sometimes I forget who’s recipe was it later on hehe so Shireen Appa, I copy your recipes all the very time, you rock!