Chicken Makhani

Chicken Makhani Recipe from Bangladesh - Ingredients and Preparation

Region / culture: Bangladesh | Preparation time: 6 hours | Cooking time: 10 minutes | Servings: 4

Introduction

Chicken Makhani, also known as Butter Chicken, is a popular Indian dish known for its rich and creamy tomato-based sauce. This dish is a favorite among many due to its flavorful and aromatic spices.

History

Chicken Makhani originated in the Indian subcontinent, specifically in the Punjab region. It was created by the chefs of the Moti Mahal restaurant in Delhi in the 1950s. The dish was made by simmering leftover tandoori chicken in a rich tomato-based sauce with butter and cream.

Ingredients

2 lb (907 g) of chicken with bones
1 cup of yogurt
1-inch piece of ginger
8 cloves of garlic
2 tbsp of lime juice
4-inch stick of cinnamon
8 cloves
8 cardamoms
10 black peppercorns
1 tbsp of oil
2.25 lb (1.02 kg) of tomatoes
1 tsp of dried fenugreek leaves (optional)
1 tbsp of white pepper powder (essential)
1 oz (28 g) of cream (optional but recommended for a touch of class)
1 lb of butter (you can use 0.6 lb (272 g) if 1 lb is too much)
salt to taste (if using yellow butter, adjust the salt accordingly. If using white butter, you may need more salt)
coriander (cilantro) for optional topping

How to prepare

Clean the chicken and remove the skin.
Prepare a smooth paste by combining yogurt, garlic, ginger, lime juice, cinnamon, cloves, cardamoms, peppercorns, and oil.
Marinate the chicken in this paste for 6 hours.
Bake the chicken in a preheated oven at 250°F (130°C) for 10 minutes. Set it aside.
To make the tomato sauce, cut the tomatoes and place them in a pan without adding any water. Boil the tomatoes.
Once the quantity has reduced by half, strain the mixture through a fine sieve.
The liquid obtained from the sieve is the tomato sauce (this may require some effort with a clumsy sieve).
In a separate pan, heat the tomato sauce and add butter.
Once the butter has melted, add white pepper powder, salt, fenugreek leaves, and cream.
Mix the chicken pieces into the sauce.
You may choose to top it with chopped coriander (cilantro).
Serve the dish hot.
This recipe pairs well with basmati rice.

Variations

Use boneless chicken for a quicker cooking time.
Add cashew paste for a creamier texture.
Substitute coconut milk for cream for a dairy-free version.

Cooking Tips & Tricks

Marinate the chicken for at least 6 hours to allow the flavors to penetrate the meat.

- Use a fine sieve to strain the tomato sauce for a smooth texture.

- Adjust the amount of butter and cream to suit your taste preferences.

- Garnish with fresh cilantro for a burst of freshness.

Serving Suggestions

Serve Chicken Makhani with basmati rice or naan bread for a complete meal.

Cooking Techniques

Marinate the chicken for maximum flavor.

- Simmer the sauce on low heat to allow the flavors to meld together.

Ingredient Substitutions

Use ghee instead of butter for a more traditional flavor.

- Substitute Greek yogurt for regular yogurt for a thicker marinade.

Make Ahead Tips

Marinate the chicken overnight for even more flavor. The sauce can also be made ahead of time and reheated before serving.

Presentation Ideas

Garnish with a swirl of cream and a sprinkle of chopped cilantro for a beautiful presentation.

Pairing Recommendations

Pair Chicken Makhani with a side of cucumber raita and mango chutney for a complete Indian meal.

Storage and Reheating Instructions

Store leftover Chicken Makhani in an airtight container in the refrigerator for up to 3 days. Reheat in a pan on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Calories: 450 per serving

Carbohydrates

Carbohydrates: 12g per serving

Fats

Total Fat: 32g per serving

Saturated Fat: 16g per serving

Proteins

Protein: 28g per serving

Vitamins and minerals

Vitamin A: 20% of daily value per serving

Vitamin C: 30% of daily value per serving

Iron: 15% of daily value per serving

Alergens

Contains dairy (butter, cream)

Summary

Chicken Makhani is a rich and indulgent dish high in fats and proteins. It is a good source of Vitamin A and C.

Summary

Chicken Makhani is a classic Indian dish known for its rich and creamy tomato-based sauce. With a few simple ingredients and some patience, you can create a flavorful and satisfying meal that will impress your family and friends. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Chicken Makhani. It was many years ago, when I was just a young girl living in the bustling city of Mumbai. I had always been curious about cooking and loved spending time in the kitchen with my mother, watching her create delicious dishes from scratch.

One day, a dear friend of my mother's came over for dinner and brought with her the most amazing Chicken Makhani I had ever tasted. The rich, creamy sauce was perfectly spiced and the tender chunks of chicken melted in my mouth. I begged my mother's friend for the recipe, and she graciously agreed to teach me how to make it.

I was filled with excitement as I watched her prepare the dish, carefully measuring out each ingredient and explaining the different spices and techniques she used. I took notes diligently, determined to recreate the dish on my own.

Over the years, I practiced making Chicken Makhani countless times, tweaking the recipe here and there to suit my own taste. I experimented with different spice blends and cooking methods, always striving to perfect the dish.

As I grew older and started a family of my own, Chicken Makhani became a staple in our household. My children loved it just as much as I did, and I took great pride in passing down the recipe to them.

One of my most cherished memories involving Chicken Makhani is when my daughter was getting married. I decided to make a large batch of the dish for the wedding reception, wanting to share this special recipe with all of our friends and family.

As I stood in the kitchen, stirring the fragrant sauce and watching the chicken simmer to perfection, I couldn't help but feel a sense of nostalgia. This recipe had been with me through so many milestones in my life, and it felt like a part of me.

When the guests arrived at the reception and took their first bite of the Chicken Makhani, I was overwhelmed with joy as I watched their faces light up with delight. Many of them came up to me to ask for the recipe, and I happily shared it with them, knowing that it would bring them as much happiness as it had brought me.

Years passed, and my grandchildren grew up watching me cook in the kitchen, just as I had watched my mother all those years ago. They would often ask to help me make Chicken Makhani, eager to learn the secret to this beloved family recipe.

I would guide them through the process, just as my mother's friend had done for me so many years before. And as we sat down to enjoy the meal together, I couldn't help but feel grateful for the way this recipe had brought us all together, creating memories that would last a lifetime.

Now, as I sit here reflecting on the journey that led me to discover the recipe for Chicken Makhani, I am filled with a deep sense of gratitude. This dish has been a constant in my life, a source of comfort and joy through both good times and bad.

I am grateful to all those who have shared their knowledge and passion for cooking with me, helping me to become the confident and creative cook that I am today. And I am grateful for the memories that this recipe has helped me create, binding me to my family and friends in a way that only food can.

As I continue to cook and share this recipe with those I love, I know that its legacy will live on through the generations, bringing joy and connection to all who taste its delicious flavors. And for that, I am eternally grateful.