Beef
Chicken
The chicken is marinated & grilled before adding it to the makhani sauce. Tandoori chicken pieces added to the sauce enhance the flavour of the overall dish. Follow my recipe for Tandoori Chicken and can even be done a few hours in advance. Once the chicken is cooked set aside and proceed to make the makhani sauce below. Fenugreek leaf powder is available at Asian stores or you can even grind dried fenugreek leaves.
Butter chicken or murgh makhani or Chicken makhani is a dish, originating from the Indian subcontinent in which the chicken is spiced up with tomato sauce. Butter chicken is one of the most delicious, popular and lip-smacking dishes that’s been loved by many across the world. Served with kulcha or naan is a delight which most Indians love during their weekend restaurant visits.
Basic preparation of Chicken
Chicken is marinated for several hours in a dahi (yogurt), lemon juice, and spice mixture. The spices mainly include garam masala, pepper, coriander, cumin, ginger, garlic, turmeric, and chili. The chicken is usually cooked in a traditional clay oven (also known as tandoor), but maybe roasted, grilled, or pan-fried. It is served in a mild curry sauce that includes butter. There are many variations on the spicing and composition of the sauce.
Spices include cloves, cinnamon, coriander, pepper, cardamom, cumin, and fenugreek (kasuri methi). Cashew paste is also used as a thickening agent. Garnishes can include butter, coriander, cream, green chilies, and fenugreek. Without butter, you simply can’t have butter chicken. So after adding the spices and tomato sauce, adding more heavy cream and butter is a must. I know it’s a high-calorie meal which is a full-fat dairy meal, buttery, creamy, spiced up with sauce. But let me tell you once in a week or so it’s perfectly fine. Forget everything on that day and just enjoy this delicious authentic butter chicken recipe.