Butter Chicken Recipe (Indian Chicken Makhani)

Steps

Marination

1. 1

   In a bowl, marinate the chicken pieces with lemon juice, Kashmiri red chili powder, and salt. Cover and let it rest for 20 minutes.

   Start 20-minute timer
2. 2

   After 20 minutes, add the Greek yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder, and garam masala powder to the chicken.

   Start 20-minute timer
3. 3

   Mix well to coat the chicken thoroughly. Cover and refrigerate for at least 30 minutes, or overnight for the best flavor and texture.

   Start 30-minute timer

Preparation

4. 4

   Optional: If using onions, heat 1 tablespoon of oil in a pan and sauté the sliced onions over medium heat until lightly golden, about 7 minutes. Set aside to cool.

   Start 7-minute timer
5. 5

   In a blender, combine the tomatoes, sautéed onions (if using), soaked cashews, and 1/2 cup water. Blend until you achieve a perfectly smooth puree. If preferred, you can blend the cashews separately with water to create a smooth cream first.

Make the Sauce

6. 6

   Remove the marinated chicken from the refrigerator and allow it to come closer to room temperature before cooking.

7. 7

   In a large pan or pot, melt the butter. Add the whole spices: cinnamon, cloves, and cardamoms.

8. 8

   When the whole spices begin to sizzle, stir in the ginger garlic paste and green chilies. Fry on low heat for 1 to 2 minutes until fragrant, being careful not to burn the paste.

   Start 2-minute timer
9. 9

   Briefly turn off the heat and stir in the red chili powder, garam masala, cumin, and coriander powder to prevent the spices from burning.

10. 10

    Stir in the tomato-cashew puree. If the puree is not perfectly smooth, strain it through a sieve directly into the pan for a silky texture.

11. 11

    Mix well and cover the pan partially. Bring the mixture to a boil over medium-high heat, then reduce to low or medium. Cook until the puree thickens, stirring occasionally.

12. 12

    Pour in 1.5 cups of hot water and simmer for about 10 minutes until the sauce thickens and traces of fat are visible on the surface. You may remove and discard the whole spices at this stage.

    Start 10-minute timer

Grill or Roast Chicken

13. 13

    While the sauce simmers, heat a griddle or skillet and spread 1 tablespoon of butter or ghee. Place the marinated chicken pieces on the hot pan, spacing them apart.

14. 14

    Fry the chicken on medium heat for about 2 minutes per side. Cook until the chicken is just done and the marinade has dried up; do not overcook or burn. Work in 2 to 3 batches if necessary.

    Start 2-minute timer
15. 15

    Add the roasted chicken pieces to the simmering butter chicken gravy. If the sauce is too thick, add up to 1/2 cup more hot water. Cover and simmer for 5 to 7 minutes until the chicken is tender.

    Start 7-minute timer

Assembly

16. 16

    Stir in salt, sugar, and kasuri methi. Taste and adjust seasoning, optionally adding another tablespoon of butter or more garam masala for extra flavor.

17. 17

    Turn off the heat and stir in the heavy cream. Garnish with chopped coriander leaves and an extra drizzle of cream. Serve with rice or naan.