Butter Chicken Recipe (Indian Chicken Makhani)

Ingredients

• 0.5 kg boneless chicken (cut to 1 inch pieces)
• 0.5 tsp Kashmiri red chili powder (or paprika; adjust to taste, up to 3/4 tsp)
• 0.25 tsp salt (adjust to taste, up to 1/3 tsp)
• 0.75 tbsp lemon juice (up to 1 tbsp)
• 0.33 cup Greek yogurt (hung curd or thick curd)
• 0.75 tbsp ginger garlic paste (or 1/2 tbsp each fine grated ginger and garlic)
• 0.125 tsp turmeric (optional)
• 0.75 tsp garam masala (adjust to taste, up to 1 tsp)
• 0.5 tsp cumin powder (optional)
• 1 tsp coriander powder (optional)
• 1 tsp kasuri methi (optional, dried fenugreek leaves)
• 0.75 tbsp oil (up to 1 tbsp)
• 2 tbsp butter (or ghee, divided; up to 3 tbsp)
• 2 inch cinnamon (piece, optional)
• 2 green cardamoms (optional, up to 4)
• 2 cloves (optional, up to 4)
• 1.5 cup onions (sliced, optional; helps cut acidity)
• 600 g fresh tomatoes (or 1 cup passata/puree or 1/3 cup double concentrate paste)
• 0.75 tbsp ginger garlic paste (for gravy; or 1/2 tbsp each fine grated ginger and garlic)
• 1 green chilies (optional, deseeded and slit or chopped; up to 2)
• 28 whole raw cashews (soaked in hot water; sub with 1/4 to 1/3 cup heavy cream)
• 0.5 cup water (to blend)
• 1 tsp Kashmiri chili powder (for gravy; adjust to taste, up to 2 tsp)
• 1 tsp garam masala (for gravy; divided, up to 1.5 tsp)
• 1 tsp coriander powder (for gravy, optional; up to 1.5 tsp)
• 0.5 tsp cumin powder (for gravy, optional)
• 0.5 tsp salt (for gravy; adjust to taste, up to 3/4 tsp)
• 1 tsp sugar (to balance flavors)
• 0.5 tbsp kasuri methi (dried fenugreek leaves)
• 1.5 cup hot water (to make gravy; reduce to 1 cup if omitting cashews)
• 0.33 cup heavy cream (or whipping cream, divided)
• 2 tbsp coriander leaves (fine chopped to garnish)

Steps

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Notes

For best results, marinate the chicken overnight. If you are using paneer instead of chicken, you can follow the same marination steps. The sauce can be frozen for up to 3 months; if freezing, add the cream only when reheating. Using onions is optional but recommended to balance the acidity of the tomatoes.

Nutrition per serving

• main
• dinner
• Indian
• Chicken Makhani
• Butter Chicken
• creamy
• spicy
• stovetop