How to Make Chicken Makhani from the Kyber Pass Region


Chicken Makhni (Butter Chicken) Khyber Pass Region

In India as well as Pakistan a popular dish is Chicken Makhani otherwise known as Butter Chicken. This is an incredible simmered dish with a smooth warm sauce. It is excellent over rice, but can also be served with traditional grilled Naan bread, Paranthas, or Papadums. Try our herbed Naan recipe with this delicious meal! Recipe created by World Cuisine Today.

Recipe for Chicken Makhani (Butter Chicken)

Ingredients

Two to three pounds boneless skinless chicken thighs or breasts

One yellow onion minced

Three cloves of garlic minced

Two cups of pureed tomatoes

One cup plain yogurt mixed with 1/2 cup cream

Four tablespoons unsalted butter or Ghee (clarified butter)

Four Tablespoons Canola oil

1/2 teaspoon ground ginger

1/2 teasoon cinnamon ground

1/2 teaspoon cardamom ground

1/2 teaspoon sweet paprika

1/2 teaspoon Kosher salt

1/2 teaspoon white pepper

1/4 teaspoon ceyenne pepper or more to taste

Once cup fresh minced flat leaf parsley

Juice of one lemon

*additional spices for dusting the meat see below.

Method

1) Wash and pat dry your chicken pieces. Sprinkle with an additional dusting of: Kosher salt, white pepper, ceyenne pepper, ground cardamom, and paprika to taste. About 1/2 teaspoon each. Juice and seed the lemon juice in a small bowl.

2) In a large dutch oven, melt the butter and gently heat the oil, but be careful to not burn. Add the minced onion and cook until transluscent roughly 15 minutes. Add the minced garlic and cook for thirty seconds to one minute. Take all the 1/2 teaspoons of dried spices, mix together in a bowl, and sprinkle over the mixture stirring on low for thirty more seconds.

3) Next add the chicken and brown on all sides for 15 minutes. Add the tomato puree and simmer another 30 with the lid on.

4) In a small bowl place the yogurt and add the 1/2 cup of cream adding more cream or milk until the mixture is smooth. Off of the heat swirl in the yogurt stirring often. Reheat gradually but most importantly do not boil and simmer for roughly five to seven minutes on low medium heat.

5) Serve immediately with some fluffy Basmati rice pilaf. I like to add some cardamom, onion and oil to my pilaf for this dish. Or, you may use plain rice or Naan.

Serve Immediately Family Style with Rice or Naan


Recipe Developed By: World Cuisine Today www.worldcuisinetoday.com