Chicken Makhni – 100% Taste Ki Guarantee

Guys, I have to share this with you!

The bestest chicken makhni (or butter chicken) I made today for Sunday lunch.

(without makkhan!!! lol…but then there is no gulab or jamun in gulabjamun also.)

Trust me, it totally beats, rather wins over the typical restaurant-wala flavour.

IMPORTANT : Do not swap or miss any ingredient. If you do I am not to be blamed for the compromised taste.

Here you go……..

What you need –

(Regular ingredients)

Chicken – ½ kg (boneless preferred), cubed
Cream – 3 table spoons
Curd – 2 table spoon
Tomato – 1 large, red & ripe
Onion – 2 medium, chopped
Green chilli – 2
Chopped ginger – 1 inch
Milk – half cup
Oil – 4 table spoons
Kasoori methi – 1 tea spoon
Dry masala – salt, red chilli powder & turmeric (as per taste)

(Now the magic ingredients)

Maggie makhni bhuna masala – 2 table spoons
Tetra Pak Tomato puree – 3 table spoon
Tomato ketchup – 1 table spoon
Sugar – 1 tea spoon
Time in hand – 1 hr

How to make (recipe)

– A night before, marinate the chicken with 1 table spoon ginger garlic paste, 1 tea spoon salt and 1 tea spoon white vinegar. Refrigerate

– Start making by adding 2 tabel spoons oil in a karahi. Add chopped onion. Cook till they turn reddish pink. NOT DARK BROWN.

– Add chopped tomato and all dry masala. Cover and cook for 5-7 minutes on low flame. Remove lid. Add Maggie makhni bhuna masala and tomato puree. Bhoono it for good 5 minutes on high flame.

– Switch off the gas and add 2 green chillies.

– Carefully blend it all in a grinder till a smooth yellow paste is formed. Keep aside. Be careful while doing this if it is hot.

– In a pressure cooker, add remaining 2 table spoon of oil. Add marinated chicken and fry for 4 to 5 minutes.

– Add the blended masala. Mix well and put the pressure on. Cook for 2 whistles, then on low flame for 5 to 7 minutes. Switch the gas off.

– When the pressure cools off, open the cooker and let it cook till it becomes a nice, thick gravy consistency. Add chopped ginger.

– Add sugar and ketchup.

– Blend cream and curd. Add it to the thickened gravy. Add kasuri methi. Taste and adjust the seasoning. Add milk if gravy looks very thick.

– Add a dollop of butter before serving, if you want. I didn’t.

We had it with ready-to-cook laccha paratha.

PS – We couldn’t wait to take a nice picture. So, this one is from google images, only for reference! It’s from CheezzKitchen.

#chickenmakhani #recipe #chickenbuttermasala#butterchicken

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