Chicken Makhani (Indian Butter Chicken) And Garlic Coriander Rice | ChunsBuns

Marinate boneless skinless chicken thighs in plain yogurt, garlic, ginger, 1 teaspoon coriander powder, 1 teaspoon ground cumin, 0.5 teaspoon turmeric, salt, black pepper, and optional chili powder. Mix well and let marinate for at least 1 hour.

Heat ghee in a pan over medium heat and brown the marinated chicken in batches, avoiding overcrowding the pan.

Once browned, remove chicken and add sliced onions to the same pan with a little extra butter. Cook until onions are golden and crispy.

Add cumin seeds to the onions and toast for an additional 1-2 minutes.

Once onions are golden, add chopped tomatoes and cook on low heat until moisture has evaporated.

Add salt, black pepper, ginger, garlic, coriander powder, ground cumin, and a little turmeric to the tomato mixture. Fry on low heat for a couple of minutes until thickened.

Blend the sauce until ultra smooth and silky.

Temper the yogurt with hot sauce before adding it to the sauce to prevent splitting. Stir in double or single cream.

Add the cooked chicken along with any juices and butter from the plate into the sauce. Stir and let it simmer.

Add half a teaspoon of custodi matey and half a teaspoon of garam masala to the curry and stir through.

Optionally, add an extra knob of butter or ghee for silkiness and a squeeze of lemon juice. Garnish with fresh coriander.

For garlic coriander rice, grind fresh garlic and chopped coriander together.

Mix in a good amount of butter or ghee with the garlic and coriander mixture, then spoon over fluffy rice.

Serve the chicken curry with the rice, ensuring the sauce is loose enough to coat the chicken without being too thick.

Equipment Needed

Spice Level:

Dietary