Recipe of Award-winning Authentic chicken makhani

Hello everybody, it's me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, Easiest Way to Prepare Quick Authentic chicken makhani. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Authentic chicken makhani, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Authentic chicken makhani delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must first prepare a few ingredients. You can cook Authentic chicken makhani using 25 ingredients and 5 steps. Here is how you cook it.

#reststyle

Ingredients and spices that need to be Get to make Authentic chicken makhani:

1. Ingredients:
2. 300 gms Chicken (bone/boneless)
3. Marinate:
4. 1-2 tsp hung thick curd
5. 1 tsp salt
6. 1/2 tsp red chilli powder
7. 1 tsp tandoori masala
8. 1/4 tsp tandoori colour
9. Curry
10. 2tbsp Butter
11. 2 tsp garlic paste
12. 1 green chilli sliced
13. 1/2 tsp Cumin powder
14. 1/2 tsp Red chilli powder
15. 1 tsp Salt
16. 6-1/2 kg Tomato
17. 10 Cashewnuts
18. 1Big tbsp Tomato Ketchup
19. 1/2 tsp Sugar
20. 1/4 cup Water
21. 1/2 cup milk
22. 2 tblsp Cream
23. 1/4 tsp garam masala
24. 1 tsp fenugreek crushed
25. as needed Finely chopped coriander leaves

Steps to make to make Authentic chicken makhani

1. In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs Blanch, peel and puree the tomatoes. Keep aside. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste
2. For the curry heat the pan and add butter and immediately add the garlic paste. Now add the sliced green chilli. Also add cumin powder, red chilli powder and salt. Add 1 tblsp water and mix well. Add the tomato puree and cook till the gravy leaves the side. Lower the flame and add the cashewnut paste and stir constantly. Now add the tomato ketchup, sugar and 1/4 cup water.
3. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside. Once the gravy comes to a boil add the chicken pieces. And cook for a minute. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
4. Now add the garam masala and crushed fenugreek leaves. Mix well. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
5. Note: 1. Milk should be at room temperature before adding to the gravy. 2. Add milk and cream at low flame only. 3. Add the garam masala only at the end

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