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Chicken Makhani

  • minutes
  • 2
    2
    Serves
  •  Gluten-Free
4 stars based on 1 reviews
With roots in Punjab in Northern India, rumour has it that the famous Moti Mahal restaurant in Delhi designed this delicious curry. Also known as “butter chicken”, this dish is traditionally made by cooking the chicken in a hot oven (or tandoor) and then simmering it in the curry sauce which is then garnished with fenugreek leaves.
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  1. 1 Heat the oven to 200C/fan 180C/gas 6. Mix the chicken pieces with the Butter Chicken Spices and half of the yoghurt in a bowl then arrange them on a baking tray and cook in the oven for 15 mins. Meanwhile, cook the rice according to packet instructions.
  2. 2 Heat 1 tbsp of oil in a large pan over a medium-high heat and add the onions. Fry for 5-7 mins until they start to go golden. Add the Makhani Curry Paste with a splash of water. Mix well and fry for 1 min. Pour in the passata and stir it through. Bring it to a gentle boil and then turn down the heat and let the sauce simmer until the chicken has finished cooking in the oven. While you’re waiting, you can prepare your cucumber and tomato salad (if having).
  3. 3 Put all the chicken into the curry along with the Fenugreek Leaves and stir gently. Turn down the heat to low and add the butter and the cream. Stir well, letting the butter melt into the sauce, making it glossy.
  4. 4 Serve the Chicken Makhani over rice with the side salad (if having) and a spoonful of the remaining yoghurt (especially for those who might find it spicy).
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