Chicken makhani 3 24 hr marinade recipe

Chicken Makhani 3 24 hr marinade recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Chicken makhani, also known as butter chicken, is a popular North Indian dish that is loved for its rich and creamy tomato-based sauce. This recipe requires marinating the chicken for 24 hours, allowing the flavors to infuse and tenderize the meat. The marinade consists of a blend of aromatic spices and yogurt, resulting in a flavorful and succulent chicken. Whether you're looking to impress guests or simply want to enjoy a delicious homemade meal, this chicken makhani recipe is sure to satisfy your cravings.

Keywords: Chicken makhani, butter chicken, North Indian dish, marinade, flavorful

Chicken makhani 3 24 hr marinade recipe details

Chicken makhani 3 24 hr marinade recipe, recipe Rating: 4.7
Number of votes:118 

Ingredients

8	skinless/boneless chicken breasts, cut into roughly 5 cm pieces
3 tbsp	grapeseed oil
	For the blended marinade:
3 large	fresh red chillies, deseeded and roughly chopped
4 clove(s)	garlic, roughly chopped
1 tsp	ground cumin
1 tsp	garam masala
½ tsp	salt
2 tbsp	fresh coriander
1 tsp	lemon juice
150 ml	full-fat natural yogurt
	For the sauce:
1 ½ kg	ripe tomatoes, quartered
50 g	butter
100 ml	double cream
	salt to taste

Instructions

Blend all the marinade ingredients into a paste, transfer to a non-metalic bowl and add the chicken pieces. stir well, cover and refridgerate for at least 3 hours or preferably overnight.

Make the tomato sauce:-place the tomatoes in a large saucepan (without water) cover and cook them over a low heat for about 20 mins, stirring occasionally, until they are tender, then press them through a sieve into a clean saucepan. discard seeds and skin.

Simmer the tomato pulp for 30 minutes, stirring occasionally. stir in butter and a little salt and cook the sauce over a low-medium heat for 15 minutes, stirring frequently, until thick. remove from heat and stir in cream, taste and add a little more salt if necessary. Set aside.

Remove chicken pieces from marinade, brushing any excess back into the bowl. heat oil in a non-stick pan over a medium-high heat and fry the chicken, stirring, until sealed. add the marinade and cook for 5 minutes, stirring frequently.

Add the tomato sauce, reduce heat to low and simmer for about 5 minutes or until chicken is cooked. serve in bowls with naan bread garnished with sprigs of coriander.

Make up the sauce on its’ own, but with only 1 tablespoon of cream, for a great tomato soup.

Preparation time:
ca. 1 day 20 min
Grade of difficulty:
medium
Calories per portion:
n/a