The Spice Collective
Servings:
4
Prep time:
00:15
Cook time:
00:40
Simple chicken makhani (butter chicken) or paneer makhani masala* recipe using your Stove Top and The Spice Collective's Signature Chicken Makhani spice blend
Ingredients
- PROTEIN:
- 2 lbs boneless skinless chicken breast cubed into 1 inch pieces*
- MARINADE:
- 1/2 cup plain Greek yogurt
- 1 tbsp Butter Chicken Spice Blend by The Spice Collective
- 1 tbsp oil of choice
- 1/tbsp salt
- GRAVY:
- 1 tsp oil
- 1/2 cup (1 stick) butter
- 1 large onion, chopped
- 1 tbsp garlic, minced
- 1 tbsp ginger, grated
- 1 14.5oz can of crushed tomatoes
- 1 tbsp Butter Chicken Spice Blend by The Spice Collective
- 1/2 cup heavy cream
- Salt to taste
- 1/4 cup chopped cilantro
Instructions
- In a medium mixing bowl, combine marinade ingredients, mix well. Add chicken pieces, stir into marinade to ensure all pieces are coated. Cover and refrigerate for at least 4 hours, overnight is recommended.
- Heat 1 tsp of oil in a large frying pan or over medium-high heat or use a grill pan sprayed with oil. Add chicken pieces. Cook until browned and cooked through. Remove from pan, set aside.
- In a large saucepan, heat butter on medium-high heat, add onions, garlic and ginger, saute for 5-10 minutes until onion has browned
- Add 1 tbsp Makhani Masala blend and stir constantly for about a minute until spices are fragrant.
- Stir in crushed tomatoes. Optional: for a saucier gravy, use an immersion blender to puree.
- Bring gravy to a boil, add in chicken, lower heat to medium, cover and simmer for about 10 minutes or until gravy thickens.
- Add the heavy cream, stir to incorporate and simmer for 5 minutes. Add additional salt to taste.
- Remove from heat and top with cilantro. Serve with your favorite naan or basmati rice.
Tips
*Vegetarian Option: Paneer Butter Masala
Replace chicken breast with 14 oz of paneer cut into 1 inch cubes, follow the recipe as noted
Equipment:
- Medium bowl
- Large frying pan
- Large saucepan
- Immersion blender (optional)
