A rich Butter Chicken recipe that serves 8, featuring a flavorful Makhani sauce made with garlic, ginger, tomatoes, and a variety of spices, all cooked together with cream for a creamy texture.
1: Take 4-5 cloves garlic and finely dice it. In a large saucepan add the oil and chopped garlic and fry until light golden brown and slightly crispy, about 7-8 minutes. Remove and drain.
2: Grate the remaining garlic and the ginger to a fine paste on a microplane.
3: Using a blender, blitz the chopped tomatoes.
4: Place the saucepan containing the oil back over a medium-high heat and add the Sabut garam masala. Cook for 1 min.
5: Turn the heat down and add the garlic and ginger paste. Cook for 5 minutes, allowing the paste to brown.
6: Add the tomatoes, salt, and chilli powder to the pan. Bring to a rapid simmer and cook until reduced by half, stirring regularly so that it doesn’t catch. Should take 30 mins.
7: Add the butter and simmer for a further 5 minutes.
8: Add the remaining ingredients and the crispy garlic and cook for a further 15 minutes.
9: Add the chicken and cream and cook for 5 mins. Serve hot.
