Chicken Makhani – Indian Butter Chicken
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 50 mins |
| Total Time | 2 hrs 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 ml yogurt
- 50 g almond (s), rated
- 1 teaspoon chilli
- 2 bay leaves, crushed
- 2 cloves garlic, grated
- 1 tablespoon ginger, grated
- 0.25 teaspoon ¼ cinnamon
- 1 teaspoon garam masala
- 4 cardamom pods, green
- 400 g tomato (s), canned (pelati)
- 1 teaspoon salt
- 800 g chicken thihs, boneless, skinless, cut into cubes
- 1 onion (s), chopped
- 20 g tomato paste
- 3 tablespoon oil
- 3 tablespoon butter
- Mint, fresh
- Coriander green
Print Recipe
Pin Recipe Instructions
- Put yoghurt, almonds, all dry spices, garlic, ginger, salt and pelati in a mixing glass and puree briefly. Put this marinade and sauce base in a glass bowl and marinate the chicken in it for about 1 hour.
- Heat the butter and oil in a large pan, sauté the onions and add the chicken with the marinade. Let everything cook well (approx. 30 - 40 minutes) and then add the tomato paste. Cook for another 10 minutes. Please check the pieces of chicken whether they are well cooked!
- Sprinkle the fresh mint and coriander on top and serve with rice.
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