Chicken Makhani with Cream

Recipe by
Total Time:
1 hour 10 mins
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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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

  • Grind the ingredients for masala into a smooth paste for marinade.
  • Rub lime and salt on the chicken and add to the marinade. Set aside for at least 20 to 30 mins.
  • In a pressure pan, fry onions till pink and add the marinated chicken to it.
  • Fry well, tossing gently for 2 mins.
  • Add 1/4 cup water, pressure cook for 1 whistle and simmer for 2 mins.
  • 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.
  • Then stir in only the chicken gravy from the pressure pan and cook for a minute.
  • Add beaten cream, 2 tbsp at a time, stirring constantly.
  • Add the chicken and simmer for 2 mins.
  • Drizzle some cream or butter on it, and garnish with fresh chopped coriander.
  • Serve hot with (garlic) naan or rotis.

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