Creamy and Flavorful Chicken Makhani Curry
Creamy and Flavorful Chicken Makhani Curry
Make Special Chicken Makhani Curry at Home
Do you love rich and creamy curries? This Chicken Makhani Curry is a delightful option, especially for families, and a wonderful way to enjoy a different twist on your usual curry. It’s an inventive dish born from using ingredients readily available at home, promising to add a burst of flavor and joy to your table!
Ingredients- 2 pieces boneless, skinless chicken breast (approx. 200-250g)
- 500ml heavy cream or whipping cream
- 1 medium potato
- 1/2 medium onion
- 2/3 medium carrot
- 3 Tbsp unsalted butter
- 2 ripe tomatoes
- Curry powder to taste (adjust as needed)
Cooking Instructions
Step 1
Let’s start by preparing the base vegetables for our curry. Peel the potato (1), onion (1/2), and carrot (2/3), then dice them into uniform, bite-sized cubes, about 1.5cm in size. Cutting them slightly firm will help them hold their shape during cooking.
Step 2
Next, we’ll cook the chicken breast. Fill a pot with plenty of water and bring it to a boil. Once boiling, add the 2 pieces of chicken breast and simmer until fully cooked through, which typically takes about 15-20 minutes.
Step 3
Once the chicken is cooked, remove it from the pot and let it cool slightly. Then, shred the chicken into bite-sized pieces using your fingers or forks. Importantly, don’t discard the chicken cooking water! Strain it through a sieve to get a clear broth, and set it aside. This flavorful broth will be used later to deepen the curry’s taste.
Step 4
Now, let’s begin cooking the curry itself. Place a pot over medium-low heat and add the 3 Tbsp of unsalted butter. Allow it to melt slowly, ensuring it doesn’t burn.
Step 5
Once the butter has melted, add the diced onion to the pot. Sauté the onion over medium-low heat until it becomes translucent and golden brown, releasing a sweet and savory aroma. This process, known as caramelizing, should take about 5-7 minutes and is crucial for developing a rich curry flavor.
Step 6
After the onions are well sautéed, add the cubed potatoes and carrots to the pot. Stir and cook them lightly with the onions and butter for about 2-3 minutes, allowing them to get lightly coated.
Step 7
Now, pour in the reserved chicken cooking broth (the strained liquid) and add the shredded chicken pieces. Bring the mixture to a simmer and let it cook for about 5-7 minutes, allowing the vegetables to soften in the flavorful broth.
Step 8
For the tomatoes, blanch them briefly in boiling water to easily peel off the skins. Then, puree the peeled tomatoes using a blender or immersion blender until smooth. Add this tomato purée to the pot and stir it well with the other ingredients. Continue to simmer until the carrots are tender, which might take around 10 minutes. The natural acidity from the tomatoes adds a lovely freshness to the curry.
Step 9
Once the vegetables are tender and the sauce has slightly thickened, slowly pour in the 500ml of heavy cream or whipping cream. Stir continuously to ensure the cream is smoothly incorporated without any lumps, adding a luxurious richness to the curry.
Step 10
Finally, it’s time to adjust the consistency and flavor with curry powder and water. Start by adding about 1.5 liters of water. Gradually add the curry powder, whisking well to dissolve it completely. Taste as you go and adjust the amount of curry powder to achieve your desired flavor intensity and saltiness. (The total water amount might range from 1.5 to 2 liters, and the amount of curry powder will vary by brand and personal preference, so add it incrementally.) Let the curry simmer for another 5 minutes, allowing all the flavors to meld together beautifully, resulting in a delicious Chicken Makhani Curry.
