A Must Try Chicken recipe | BEST CHICKEN MAKHANI RECIPE | Food with Chetna

Roughly chop onions into small pieces.

Heat a curry pot and add 2 to 3 tbsp sunflower oil.

Add chopped onions and cook for 5 to 6 minutes until they start to get color.

Peel and roughly chop 5 to 6 garlic cloves and a piece of ginger.

Add chopped ginger and garlic to the onions and cook for a couple more minutes.

Add 20 cashew nuts and cook for another minute or two.

Roughly chop 4 tomatoes and add to the pot, cooking for 5 minutes until they soften.

Turn off the heat and let the mixture cool for 5 minutes before blending into a puree.

Transfer the cooled mixture to a mixer and blend into a puree, adding 50 ml of water if needed.

Return the pan to the heat, add 2 tbsp oil, and add whole spices: 2 Indian bay leaves, 3 to 4 cardamom pods, and 1 broken cinnamon stick.

Cook the spices in the oil for a few seconds to release their flavor.

Add the blended puree to the pan, using 50 ml of liquid to help get all the puree out.

Lower the heat, cover, and cook for 15 to 20 minutes, stirring after 10 minutes to prevent sticking.

Prepare the chicken by cutting it into smaller pieces if necessary.

Add 1 tsp salt, 1 tsp turmeric powder, 1 tsp garam masala, 2 tsp brown coriander, and chili to taste to the curry.

Add 1 tbsp dried fenugreek leaves and the chicken pieces to the curry, mixing well.

Cover and cook on low to medium heat for 45 minutes without adding water.

After 45 minutes, check the curry and give it a stir, then let it sit for 10 minutes to calm down.

Add 1/2 tsp sugar or honey to balance the flavors and turn off the heat.

Add 2 tbsp double cream to the curry and mix well.

Transfer the curry to a serving bowl.

In a small frying pan, heat and thinly slice 4 to 5 green chilies.

Melt 2 tbsp salted butter in the frying pan, then add the sliced chilies and a sprinkling of chili powder.

Turn off the heat and serve the chicken makhani with the chili butter on top.

Equipment Needed

Spice Level:

Dietary