Butter Chicken Recipe (Indian Chicken Makhani)

Chicken Marinade

Notes: Using onions is optional but helps balance the acidity of the tomatoes.

1 tablespoon oil

1½ cups (130 grams) onions, sliced

600 grams (1.3 lbs.) fresh tomatoes (or 1 cup passata/canned tomato puree)

28 (42 grams, ⅓ cup) whole raw cashews, soaked in hot water

½ cup water

Heat 1 tablespoon of oil in a pan and sauté the sliced onions over medium heat for 7-8 minutes until lightly golden.

Allow the onions to cool slightly.

Add the sautéed onions, tomatoes, soaked cashews, and ½ cup of water to a blender.

Blend until you have a very smooth puree.

Notes: Ensure the chicken is not too cold before grilling to ensure even cooking.

1 tbsp butter or ghee

While the sauce simmers, grill the chicken. Heat 1 tbsp of butter or ghee on a griddle or pan.

Place the marinated chicken pieces on the pan, spacing them apart.

Fry on medium heat for 2 minutes, then turn. Cook until the chicken is just done and the marinade has dried up.

Avoid overcooking. Cook in 2-3 batches if necessary.