Makhani Chicken
50 minutes
6 Servings
Chicken Makhani, often known as butter chicken, is a butter and tomato based spiced curry dish originated from Delhi, India. The texture of the curry is buttery smooth with a mild spice flavour making it perfect for people with low heat tolerance.
Nutrition Value in 1 Serving
Calories
278.7 kcal
Carbohydrate
15.0 g
Protein
23.2 g
Fat
14.0 g
Sodium
471.7 mg
Ingredients A: marinate
| 600g | Chicken meat, cubed |
| 1½ tbsp | Minced garlic |
| 1 tbsp | Minced ginger |
| 1 tsp | Masala salt |
| 1 tsp | Turmeric powder |
| 1 tsp | Cumin powder |
| 1 tsp | Coriander powder |
| 1 tsp | Red chili powder |
| As needed | Cooking oil |
Ingredients B: for the sauce
| 2 tbsp | Unsalted butter |
| 1 pc | Onion, minced |
| 1½ tbsp | Minced garlic |
| 1 tbsp | Minced ginger |
| 1½ tsp | Cumin powder |
| 1 tsp | Masala salt |
| 1 tsp | Coriander powder |
| 400 g | Tomato, minced |
| 1 tsp | Red chili powder |
| 1 cup | Heavy cream / evaporated milk |
| 1/2 tbsp | Sugar |
| 1/2 tsp | Kasoori methi (dried fenugreek leaves) |
| 1½ tsp | AJI-NO-MOTO |
| 3/4 tsp | Salt |
Ingredients C: garnishing
| Some | Sliced carrot |
| Some | Chopped spring onion |
- Combine all ingredients (A), let marinate for 10 minutes to half an hour.
- Heat some oil, fry the chicken until brown on each side. Set aside.
- Heat unsalted butter in the same pan. Sauté onion, garlic and ginger until fragrant.
- Add all ingredients (B), simmer and stir occasionally until the sauce thickens and becomes a deep red-brown color.
- Add chicken to the pan and stir until the sauce is thick.
- Garnish and ready to be served.
With the application of AJI-NO-MOTO®, it is able to reduce about 19% of sodium while maintaining the same deliciousness of the dish.
AJI-NO-MOTO® Recipes
