Indian Butter Chicken Makhani

I haven’t been able to regularly write about the dishes I cooked at home in 2010. I did take a lot of pictures as you can see in some of my posts here. 🙂 I won’t say that I specialize in a particular cuisine because I am sooo not an expert yet. Cooking is a hobby and I like doing it for family and friends. The better cook is my sister Aine, because she knows Italian stuff and even cooks with wine. 


I saw this recipe at the grocery store and decided to give it a try. I love cooking recipes from Yummy Magazine and creating my own as I go on learning. So today, it’s Indian Butter Chicken (Makhani). 


Makhani is a Hindustani word which means “with butter”. For the figure-conscious, I recommend that you try this on days when you are allowed to cheat. Here are the ingredients:

  • 1 packet Indian Chicken Spice Paste
  • 450g deboned roast, tandoori or fresh chicken, cut into bite size pieces
  • 1 large onion, finely chopped
  • 110 ml tomato puree or chopped tomatoes (fresh or canned)
  • 110 ml water
  • 110 ml double cream or yoghurt
  • 3 tbsp melted butter



Procedure:

  1. Heat butter in a saucepan on medium heat; add onions and stir fry for 3 minutes. 





 2. Stir in tomato puree, water, cream and Spice Paste.


3. Add meat, simmer uncovered on low heat for 20 minutes or until in thickens. Garnish cream or yoghurt & serve hot.



I cheated a bit and used smaller chicken slices. 🙂 It’s not as buttery-yellow as expected, maybe because I put a lot of tomatoes. 

Oh well, I’ll improve the next time I cook this. 
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