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Chicken Makhani with Cream Recipe

Chicken Makhani with Cream is a popular Indian Curries
Author :
 
On :
Thursday, 16 June, 2016
Category :
Non-Vegetarian Recipe
Course :
Curries Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Medium
Preparation Time :
30 mins
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 750 g - boneless Chicken cubes
  • 2 cups - Tomato paste
  • 1 cup - cooking Cream
  • 1/4 tsp - Turmeric
  • 1 tsp - chilli powder
  • 1 tsp - Cardamom powder
  • 1/4 tsp - pepper powder
  • 2 tsp - dry Mango (amchur) powder
  • 3 tbsp - cashew paste
  • 1 tbsp - Sugar
  • 100 g - Butter
  • 1 - chopped Onion
  • Juice of 1 Lime
  • salt
  • cooking oil
  • For the masala:
  • 1 pod - Garlic
  • 1 inch - Ginger
  • 2 inch - Cinnamon stick
  • 2 to 3 - Cloves
  • 4 - Cardamoms
  • 1 tbsp - Vinegar
  • 1.5 - tsp salt
  • 3 to 4 tsp - chilli powder
  • 1 pinch - red colour or a few drops
  • 1/2 cup - full-cream Curd
  • How to Make Chicken Makhani with Cream:

    1. Grind the ingredients for masala into a smooth paste for marinade.
    2. Rub lime and salt on the chicken and add to the marinade. Set aside for at least 20 to 30 mins.
    3. In a pressure pan, fry onions till pink and add the marinated chicken to it.
    4. Fry well, tossing gently for 2 mins.
    5. Add 1/4 cup water, pressure cook for 1 whistle and simmer for 2 mins.
    6. In a pan, melt butter and fry the tomato paste, cashew paste, pepper powder, cardamom powder, amchur powder, turmeric, and chilli powder till the oil separates.
    7. Then stir in only the chicken gravy from the pressure pan and cook for a minute.
    8. Add beaten cream, 2 tbsp at a time, stirring constantly.
    9. Add the chicken and simmer for 2 mins.
    10. Drizzle some cream or butter on it, and garnish with fresh chopped coriander.
    11. Serve hot with (garlic) naan or rotis.





     

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