April 22nd, 2013

Chicken Makhani

Chicken Makhani



One of my favorite restaurants here in Provo is called Bombay House, and they serve wonderful Indian dishes.  Unfortunately, the only time I ever get to go there is when it’s my turn to choose the restaurant (i.e. my birthday).  That’s because my teenagers aren’t crazy about Indian cuisine.  I love to order the Chicken Makhani at Bombay House because it’s fabulous, and the last time I was there (on my birthday last year), I decided I needed to learn how to make it myself.  I found a really good recipe with onions and spices and ground-up cashews.

When I first found the recipe, I noticed that it had an ingredient I had never heard of called garam masala.  I don’t know if you’re like me or not, but when I come across a recipe with an ingredient I’m not familiar with, I usually won’t end up making the recipe.  But don’t be scared off by the garam masala in this recipe.  It’s just a spice that you can easily find on the spice racks at your grocery store.

Apparently this dish is also known as “Butter Chicken” but I think that’s a strange name for a dish that has such a small amount of butter and so many other strong-flavored ingredients that stand out more than the butter does.  Chicken Makhani has a ton of flavor.  I hope you like it as much as I do.

Chicken Makhani

Posted under Asian, Main Dishes

2 Responses to “Chicken Makhani”

  1. Hey, so I have a few questions.

    1) When you say ginger, do you mean fresh ginger root or ground ginger (the spice)?

    2) By “tomato puree,” do you mean tomato sauce or crushed tomatoes? I don’t think I’ve seen anything called that at the store.

    Chicken Makhani may be the best thing I’ve ever ordered at Bombay House, and that’s saying a lot. I had no idea it was the same thing as the butter chicken recipes I’ve found all over! I’m excited to try this.

  2. Brinestone, as for the ginger, it’s the ground ginger. I changed it in the recipe so that there won’t be any confusion. As for the tomato puree, it’s not tomato sauce or crushed tomatoes. It’s definitely called tomato puree (which is thinner than tomato sauce), and I’m sure your store must have it. Just ask somebody to help you find it.

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