Originally posted from bitchinsahsa see hereChicken Makhani is also known as "Butter Chicken." This recipe posted as a response to a recipe request - I got it online.
Tandoori Chicken
To make this I use about 1 chicken breast person. You will need Pataks Tandoori paste, natural yoghurt and a lemon.
Cut the chicken into medium size chunks and put aside.
Place 2-3 tablespoons of the tandoori paste into a bowl and add 3-4 tablespoons of yoghurt, mix well and add a squeeze of lemon juice.
Once this is all incorporated place the chicken in this marinade, cover and refrigerate for a minimum of 20 minutes.
Once you have the sauce cooking, remove the chicken from the marinade and preferably griddle or fry the chicken until cooked. Once cooked add the chicken to the sauce when it states in the rest of the recipe.
Makhani Sauce
1 tablespoon whole garam masala
400g tomato puree
2 tablespoons sugar or honey
1 tablespoon ginger paste
1 tablespoon garlic paste
1 tablespoon red chili powder
1/2 teaspoon garam masala powder
1 cup fresh cream
1/2 teaspoon kasoori methi
1 teaspoon chopped green chilies
50g butter
salt
4 servings Change size or US/metric
Heat butter in a pan. Add whole garam masala. Let it crackle. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for 10 minutes.
Add sugar or honey and powdered kasoori methi.
Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream. Serve hot with naan or parantha.
Topic: Butter Chicken (Read 19880 times)
