Butter Chicken (Chicken Makhani)

Steps

Marinate chicken

1. 1

   Combine the chicken with the lemon juice, initial chili powder, and initial salt. Cover and rest for 20 minutes.

   Start 20-minute timer
2. 2

   Add the yogurt, kasuri methi, oil, turmeric, ginger-garlic paste, coriander powder, cumin powder, and garam masala to the chicken. Mix thoroughly, cover, and refrigerate for at least 30 minutes or overnight for the best flavor.

   Start 30-minute timer
3. 3

   If using onion, heat 1 tablespoon oil in a pan over medium heat. Add the sliced onion and sauté for about 7 minutes, until lightly golden but not deeply browned. Cool slightly.

   Start 7-minute timer
4. 4

   Blend the tomatoes, sautéed onion, soaked cashews, and blending water until completely smooth. If preferred, blend the cashews separately with water into a smooth cream. Strain the purée if it is not smooth.

5. 5

   Bring the marinated chicken out of the refrigerator so it can come closer to room temperature while you prepare the sauce.

Make sauce

6. 6

   Melt the butter in a large pan over medium heat. Add the cinnamon, cardamoms, and cloves. Cook until the whole spices begin to sizzle.

7. 7

   Add the sauce ginger-garlic paste and green chilies. Fry over low heat for 1 to 2 minutes, until fragrant, taking care not to burn the aromatics.

   Start 2-minute timer
8. 8

   Turn off the heat. Stir in the sauce chili powder, garam masala, cumin powder, and coriander powder so the spices do not scorch.

9. 9

   Add the tomato-cashew purée and mix well. Partially cover the pan and bring the sauce to a boil over medium-high heat.

10. 10

    Reduce the heat to low or medium and cook the purée, stirring occasionally, until it becomes thick and traces of fat appear on the surface.

11. 11

    Pour in the hot water for the gravy. Simmer for 10 minutes, until the sauce thickens again and visible traces of fat appear on top. Remove and discard the whole spices if desired.

    Start 10-minute timer

Grill or roast chicken

12. 12

    Heat a griddle or skillet over medium heat and spread about 1 tablespoon of the divided butter or ghee over its surface.

13. 13

    Place the marinated chicken pieces on the hot pan, leaving a little space between them. Cook for about 2 minutes, then turn the pieces.

    Start 2-minute timer
14. 14

    Continue roasting until the marinade has dried and the chicken is just cooked. Do not burn or overcook it, since it will finish cooking in the gravy. Work in 2 to 3 batches as needed.

Finish butter chicken

15. 15

    Add the roasted chicken to the butter chicken gravy. If the sauce is too thick, add up to about ½ cup additional hot water.

16. 16

    Cover and simmer for 5 to 7 minutes, until the chicken is tender and the flavors have developed.

    Start 7-minute timer
17. 17

    Stir in the remaining salt, sugar, and kasuri methi. Taste and adjust the seasoning; add more garam masala or an optional tablespoon of butter if desired.

18. 18

    Turn off the heat and stir in the heavy cream. Garnish with chopped coriander leaves and, if desired, a drizzle of additional cream. Serve hot with turmeric rice, steamed basmati rice, butter naan, or cumin rice.