Makhani - Indian Butter Chicken

Name: Makhani - Indian Butter Chicken
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Yield: 6
Cuisine: Indian
Ingredients: Marinated Boneless Skinless Chicken Breast; Chobani Plain Non-Fat Greek Yogurt; Napoleon Co. Grille Garlic Cloves; Gourmet Garden™ Ginger Stir-In Paste; Morton Iodized Salt, 26 Ounce; Melissa's Turmeric Root; SWAD Garam Masala Powder; McCormick Gourmet™ Organic Ground Coriander; Rani Brand Fenugreek Leaves (Kasoori Methi); O Organics Green Chiles, Organic, Mild, Diced; Organic Red Long Hot Pepper; Organic Onion; Christopher Ranch Organic Chopped Ginger; Land O Lakes Butter, with Olive Oil & Sea Salt; SIGNATURE SELECTS Tomoto Paste, Product; McCormick Ground Cumin; Fernandez Hot Chile Molido Puro; Kitchen Basics Chicken Stock; Mutti Tomato Puree; Lucerne Table Cream, Light; Organic Cilantro; Morton & Bassett Spices Sesame Seed, Black

Serves 6

15 mins prep

90 mins cook

105 mins total

A slightly sweet, warmly spiced curry finished with cream and butter to create a wonderfully silky dish that everyone will love!

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Marinate the chicken...

Cut 2 pounds of boneless skinless chicken breasts or thighs into bite sized pieces and place in a large bowl

Add 5.3 ounces of plain greek yogurt, 2 cloves of finely minced garlic, 1 teaspoon of ginger paste, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of garam masala, 1/2 teaspoon of ground coriander and a teaspoon of dried fenugreek leaves and mix until well combined

Cover the bowl tightly and chill for 4 hours or overnight

Make the sauce...

Blend 6 cloves of garlic, 2 small green chilies, 2 small red chilies, 1 large yellow onion, and 2 inches of fresh ginger in a food processor until smooth

Place a large skillet over medium heat and 4 tablespoons of butter

Once the butter has melted, add the blended chili mixture and cook for about 10 minutes stirring occasionally until the mixture reduces and deepens in color

Add 3 tablespoons of tomato paste, 2 tablespoons of garam masala, 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of turmeric and 1 teaspoon of kashmiri chili powder and cook until the mixture has thickened and deepened in color

Whisk in a cup of chicken stock and work up any brown bits from the bottom of the skillet

Add 29 ounces of tomato puree and a tablespoon of dried fenugreek leaves, cover and simmer for about an hour, stirring occasionally

Cook the chicken...

Take the chicken out of the refrigerator for 30 minutes before cooking

While the sauce is simmering, place a large skillet over medium heat, add a splash of a neutral oil and cook the marinated chicken until brown on all sides and no longer pink inside

Transfer the chicken into the simmering sauce

Assemble the makhani...

Once the sauce and chicken have simmered together for 5 minutes, add 1 1/2 cups of heavy cream and 4 tablespoons of butter and mix until well combined

Simmer for another 3-4 minutes to bring everything together

Serve over white rice garnished with fresh cilantro, black sesame seeds and a drizzle of heavy cream

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