How to Make Chicken Makhani | Delicious Chicken Makhani Recipe |

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CHICKEN MAKHANI (BUTTER CHICKEN)                         

  

 Preparation Time : 30 mins.               
https://youtu.be/QLCQgBFSp5E


 Marination time : 4 hrs.










 INGREDIENTS ( 1 CUP = 240ml )



 • ½ Kg Chicken ( or, 1 lb).


 Second step of marination :

 • ¾ teaspoon Kasuri Methi ( you can use dried fenugreek leaves ).
 • ⅛ teaspoon Turmeric.
 • ¾ tablespoon Oil.

 • ½ Cup Yogurt ( thick curd ).


 For Gravy of Chicken Makhani :

 • 2 tablespoon Butter.
 • 1 teaspoon Ginger Garlic Paste.
 • 2 Green Cardamoms ( Elaichi )
 • 2 Cloves.
 • 1 to 2 Green Chilies.

 • If you want, you can use 2 tablespoon Coriander Leaves for Garnishing.

   HOW TO MAKE THIS RECIPE :

  Preparation & Marinating -

 1. First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
                                             
https://swadeadday.blogspot.com/2020/03/soya-chunks-cutlet-ingredients-1-cup.html

 2. Next marinate again with yoghurt, kasturi methi, oil, turmeric, ginger garlic paste and garam masala powder.
https://swadeadday.blogspot.com/2020/02/some-useful-diet-information-you-need.html
                                                   
 3. Cover & rest in the refrigerator for at least 4 hours. You can keep it as long as 12 hours. The longer the chicken rests in the marinade, the more tender it'll be after cooking.
 4. Puree the tomatoes & cashews in a blender until smooth.

https://swadeadday.blogspot.com/2020/02/how-important-are-micronutrients-are.html

                         
 5. In grilling time chicken on pan, add 1 tablespoon Butter and fry on high. As result moisture begins to ooze out. Keep stirring don't burn and don't over cook.
                                                 
https://swadeadday.blogspot.com/2020/03/what-is-keto-diet-types-of-ketogenic.html

 6. Cook till the chicken is just done and all the moisture evaporates. Set this aside. You can even saute till the chicken turn lightly golden.

                                          
https://swadeadday.blogspot.com/2020/02/some-useful-diet-information-you-need.html


 7. Heat butter in a pan, add cinnamon, cloves and cardamom. Saute for a minute or two. Add ginger garlic paste, green chillies and fry for 2 to 3 minutes till the raw smell goes off.
                                                 
        
 8. Now pour the tomato puree. Add red chilli powder, sugar and salt.
                                           

 10. Pour 1 cup water. I made my cashew paste separately so added it now. Let it come to a boil and then Simmer for three to five minutes.
                                                  
https://swadeadday.blogspot.com/2020/03/food-preparation-cooking-classification.html
 11. Add chicken and simmer for about 5 to 7 minutes till it becomes tender. The cook time may vary depending on how tender your Chicken is. I check with a fork. The piece just breaks upon piercing. Check the salt and spice and adjust as needed.
                                                   
 12. Add Garam Masala and crushed kasuri methi. You can adjust the consistency by adding more water, if the gravity is very thick. Mix well and simmer for about 2 to 3 minutes. Then add chilled cream. Switch off the stove.

 13. Garnish Chicken Makhani or Butter chiciken with cream and coriander leaves.
                                       
https://swadeadday.blogspot.com/2020/02/importance-of-nutrients-in-our-body.html






   NUTRITIONAL VALUE :

 Chicken Makhani is a very delicious dish. It Contains like - Calories, Carbohydrates, Protein, Fat, Saturated Fat, Cholesterol, Sodium, Potassium, Calcium, Iron, Fiber, Sugar, Vitamin A, Vitamin C.

                                                    



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