Professional Chef Makes Chicken Makhani (Butter Chicken) For the FIRST time.

Name: Professional Chef Makes Chicken Makhani (Butter Chicken) For the FIRST time.
Total time: 90 min
Ingredients: 2 ½ lb Skinless; 2 ½ tsp Salt; ½ tsp Black pepper; 2 ½ tsp Chili powder; 1 tsp Coriander seed, ground; ½ tsp Turmeric; ½ tsp Fenugreek; 1 tbsp + 1 tsp + 1 tbsp Garlic, paste; 2 tbsp Ginger paste; ½ cups Yoghurt; Lemon; 3 tbsp Ghee or oil; 1 stick + 4 tbsp + 1 stick Butter, cubed; 2 Red onion, peeled thinly sliced; 1 tbsp Garam masala; 1 tsp Kasoori meth; 5 Chili pepper, seeded dried; 1 Jalapeño chili, seeded roughly chopped; 10 Tomato, roughly; ½ cups Cashew; ¼ cups Cream; 2 tbsp Cilantro, chopped

By Chef Billy Parisi · 90 min

Ingredients

Skinless2 ½ lb
Salt2 ½ tsp
Black pepper½ tsp
Chili powder2 ½ tsp
Coriander seed · ground1 tsp
Turmeric½ tsp
Fenugreek½ tsp
Garlic · paste1 tbsp + 1 tsp + 1 tbsp
Ginger paste2 tbsp
Yoghurt½ cups
Lemon
Ghee or oil3 tbsp
Butter · cubed1 stick + 4 tbsp + 1 stick
Red onion · peeled thinly sliced2
Garam masala1 tbsp
Kasoori meth1 tsp
Chili pepper · seeded dried5
Jalapeño chili · seeded roughly chopped1
Tomato · roughly10
Cashew½ cups
Cream¼ cups
Cilantro · chopped2 tbsp

Instructions

Cut the chicken into bite-sized pieces.
Mix the salt, pepper, chili powder, coriander, turmeric, half the kasoori methi, garlic paste, ginger paste, yogurt and lemon juice with the chicken in a large bowl. Cover and refrigerate for 1 hour.
Melt 2 tablespoons of butter in a large pot over low to medium heat and cook the red onions until well browned, about 30 minutes, stirring every 5 to 6 minutes.
Add the garlic and ginger pastes and cook until the garlic smells fragrant, 30 to 45 seconds.
Add the garam masala, chili powder, the remaining kasoori methi, dried chiles and jalapeño, and stir for 1 to 2 minutes, adding water if needed to loosen the browned bits.
Add the tomatoes and cashews, cover, and cook on low to medium heat for 20 minutes, stirring every 5 to 7 minutes.
Blend the mixture on high until smooth, then strain it back into the pot and keep warm on low heat.
Whisk in the cold butter (1 stick) until combined, then stir in the cream. Season with salt and keep warm.
Heat ghee or oil in a large pan over medium-high heat until it lightly smokes. Spread the marinated chicken in the pan and cook 3 to 4 minutes, then stir-fry 1 to 2 minutes until cooked through.
Add the chicken to the sauce, then stir in the cilantro, the remaining kasoori methi and 2 tablespoons of butter. Serve.

Summarized from Chef Billy Parisi's video. Watch it for the details.

Watch the recipe video Open the official recipe

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