Nothing but Recipe
Butter Chicken Recipe (Indian Chicken Makhani)
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Chicken Marination
Ingredients
½ kg (1.1 lbs) boneless chicken (cut to 1 inch pieces)
½ to ¾ teaspoon Kashmiri red chili powder
¼ to ⅓ teaspoon salt
¾ to 1 tablespoon lemon juice
⅓ cup Greek yogurt
¾ tablespoon ginger garlic paste
⅛ teaspoon turmeric (optional)
¾ to 1 teaspoon garam masala
½ teaspoon cumin powder (optional)
1 teaspoon coriander powder (optional)
1 teaspoon kasuri methi (optional, dried fenugreek leaves)
¾ to 1 tablespoon oil
Instructions
Marinate chicken with lemon juice, chili powder and salt. Cover and rest for 20 minutes.
Next add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder and garam masala powder.
Mix well, cover and refrigerate for a minimum of 30 minutes, or overnight for best results.
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Preparing the Sauce Base
Notes: Using onions is optional but helps to cut down the acidity from the tomatoes.
Ingredients
1 tablespoon oil
1½ cups (130 grams) onions, sliced
600 grams (1.3 lbs.) fresh tomatoes
28 (42 grams, ⅓ cup) whole raw cashews (soaked in hot water)
½ cup water
Instructions
If using onions, sauté them in 1 tablespoon of oil until lightly golden, for about 7 minutes. Let them cool down.
Add tomatoes, sautéed onions, soaked cashews, and water to a blender.
Blend until you have a very smooth puree.
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Cooking the Makhani Sauce
Ingredients
2 to 3 tablespoons butter (or ghee)
2 inch cinnamon piece (optional)
2 to 4 green cardamoms (optional)
2 to 4 cloves (optional)
¾ tablespoon ginger garlic paste
1 to 2 green chilies (optional, deseeded and slit)
1 to 2 teaspoons Kashmiri chili powder
1 to 1½ teaspoons garam masala (divided)
1 to 1½ teaspoon coriander powder (optional)
½ teaspoon cumin powder (optional)
1½ cups hot water
Instructions
Melt butter in a pan and add the whole spices: cinnamon, cloves, and cardamoms.
When they sizzle, stir in the ginger garlic paste and green chilies. Fry on low heat for 1-2 minutes until fragrant.
Turn off the heat and stir in red chili powder, some of the garam masala, cumin powder, and coriander powder.
Stir in the tomato-cashew puree. If it is not smooth, strain it into the pan.
Bring to a boil, then reduce heat and cook, partially covered, until the puree thickens, stirring occasionally.
Pour in hot water and simmer for 10 minutes until the sauce thickens and traces of fat are visible. Remove and discard the whole spices.
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Grilling the Chicken
Ingredients
1 tbsp. butter or ghee
Instructions
Remove the marinated chicken from the refrigerator to bring it closer to room temperature.
Spread 1 tbsp of butter or ghee in a griddle or pan and heat it well.
Place the marinated chicken pieces on the pan, spacing them apart. Fry on medium heat for 2 minutes per side.
Cook until the chicken is just cooked and the marinade dries up. Be careful not to overcook.
Roast the chicken in 2 to 3 batches, depending on the size of your skillet.
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Finishing the Butter Chicken
Ingredients
½ cup hot water (optional)
½ to ¾ teaspoon salt
1 teaspoon sugar
½ tablespoon Kasuri methi (dried fenugreek leaves)
More garam masala to taste (optional)
1 tablespoon butter (optional)
⅓ cup (80 to 100 ml) heavy cream
2 tablespoons coriander leaves, finely chopped
Instructions
Add the grilled chicken to the prepared gravy. If the sauce is too thick, add about ½ cup of hot water.
Cover and simmer for about 5 to 7 minutes until the chicken is tender.
Stir in salt, sugar, and kasuri methi. Taste and optionally add more garam masala and another tablespoon of butter for extra flavor.
Turn off the heat and stir in the heavy cream.
Garnish with chopped coriander leaves and a drizzle of cream before serving with rice or naan.