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Chicken Makhani

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Ingredients

Adjust Servings:
800 g chicken
1 teaspoon kashmiri red chili powder
1 tablespoon lemon juice
salt
1 cup curds (yogurt)
2 tablespoons ginger paste
2 tablespoons garlic paste
1/2 teaspoon garam masala powder
1 teaspoon kashmiri red chili powder

Nutritional information

909.5
Calories
649 g
Calories From Fat
72.2 g
Total Fat
33.5 g
Saturated Fat
277.3 mg
Cholesterol
438.2 mg
Sodium
23.3 g
Carbs
3.3 g
Dietary Fiber
12 g
Sugars
44.3 g
Protein
455g
Serving Size

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Chicken Makhani

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    Cuisine:

    This was really nice, although i did reduce the amount of chilli powder in the sauce as 1 tablespoon seemed a lot, and it was still pretty hot. I was also concerned about the amount of tomato puree that was called for, so I just used a few tablespoons of this and a tin of tomatoes. used all of the lemon juice that was suggested and didn't think this was too much.

    • 290 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Chicken Makhani,Chicken Makhani is also known as “Butter Chicken.” This recipe posted as a response to a recipe request – I got it online. Source: was really nice, although i did reduce the amount of chilli powder in the sauce as 1 tablespoon seemed a lot, and it was still pretty hot. I was also concerned about the amount of tomato puree that was called for, so I just used a few tablespoons of this and a tin of tomatoes. used all of the lemon juice that was suggested and didn’t think this was too much.,this butter chicken was good but not really the kind of butter chicken we would devour also seeing the other reviewrs comments i decreased the amount of lemon juice almost to nothing in the entire recipe i just added abt 1 tsp lemon juice yet it was reall sour n that was not bcos of lemon juice but due to the amount of tomato puree i would stick to my butter chicken recipe that ill b posting ver soon the traditional butter chicken recipe which is used in many indian restaurants with variations of course ..thanks!!!


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    Steps

    1
    Done

    Skin and Clean the Chicken.

    2
    Done

    Make Incisions With a Sharp Knife on Breast and Leg Pieces.

    3
    Done

    Apply a Mixture of Red Chilli Powder, Lemon Juice and Salt to the Chicken and Leave Aside For Half an Hour.

    4
    Done

    Hang the Yogurt in a Muslin Cloth For 15-20 Minutes to Remove Extra Water.

    5
    Done

    Add Red Chilli Powder, Salt, Ginger-Garlic Paste, Lemon Juice, Garam Masala Powder and Mustard Oil.

    6
    Done

    Apply This Marinade to the Chicken Pieces and Refrigerate For 3 to 4 Hours.

    7
    Done

    Put the Chicken Onto a Skewer and Cook in a Moderately Hot Tandoor or a Preheated Oven (200 Degrees Celsius) For 10-12 Minutes or Until Almost Done.

    8
    Done

    Baste It With Butter and Cook For Another 2 Minutes.

    9
    Done

    Remove and Keep Aside.

    10
    Done

    Heat Butter in a Pan.

    Avatar Of Bria Mitchell

    Bria Mitchell

    Soul food specialist sharing family recipes that are rich in tradition and flavor.

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