Butter Chicken Recipe (Indian Chicken Makhani)

Name: Butter Chicken Recipe (Indian Chicken Makhani)
Total time: 45 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 0.5 kg boneless chicken; 0.5 teaspoon Kashmiri red chili powder (or paprika, adjust to taste, reduce for kids); 0.25 teaspoon salt (adjust to taste); 0.75 tablespoon lemon juice; 0.33 cup Greek yogurt (hung curd/thick curd); 0.75 tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic); 0.125 teaspoon turmeric (haldi, optional); 0.75 teaspoon garam masala (adjust to taste); 0.5 teaspoon cumin powder (optional); 1 teaspoon coriander powder (optional); 1 teaspoon kasuri methi (optional, dried fenugreek leaves); 0.75 tablespoon oil; 2 tablespoons butter or ghee (divided); 2 inch cinnamon piece (optional, for extra flavor); 2 to 4 green cardamoms (optional, for added flavor); 2 to 4 cloves (optional); 1.5 cups onions sliced (optional, cuts down acidity from tomatoes); 600 grams fresh tomatoes (or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste); 0.75 tablespoon ginger garlic paste (or ½ tbsp each fine grated ginger and garlic); 1 to 2 green chilies (optional, deseed, slit or chop); 28 whole raw cashews (soaked in hot water, sub with ¼ to ⅓ cup heavy cream); 0.5 cup water to blend (more if required); 1 to 2 teaspoons Kashmiri chili powder (reduce for kids, adjust to taste); 1 to 1½ teaspoons garam masala (divided, adjust to taste); 1 to 1½ teaspoons coriander powder (optional, adjust to taste); 0.5 teaspoon cumin powder (optional, adjust to taste); 0.5 to ¾ teaspoon salt (adjust to taste); 1 teaspoon sugar (to balance the flavors); 0.5 tablespoon Kasuri methi (dried fenugreek leaves); 1.5 cups hot water to make gravy (cut down to 1 cup if omitting cashews)

45m

Serves 4

https://www.indianhealthyrecipes.com/butter-chicken/

Butter Chicken Recipe (Indian Chicken Makhani)

https://www.indianhealthyrecipes.com/butter-chicken/

45m

Serves 4

Directions

1Marinate chicken with lemon juice, chili powder, and salt; rest for 20 minutes. Add yogurt, kasuri methi, oil, turmeric, ginger-garlic paste, coriander powder, cumin powder, and garam masala; marinate for at least 30 minutes, or overnight.
2Sauté onions (optional) until golden; cool.
3Blend tomatoes, sautéed onions, cashews, and water into a smooth puree.
4Melt butter, add whole spices, then ginger-garlic paste and chilies; fry until fragrant.
5Stir in red chili powder, garam masala, cumin, and coriander powder.
6Stir in tomato-cashew puree; bring to a boil, then simmer until thickened.
7Pour hot water and simmer until sauce thickens.
8Grill or bake chicken until cooked.
9Add chicken to the gravy; simmer until tender.
10Stir in salt, sugar, kasuri methi; add more garam masala and butter if desired.
11Stir in heavy cream; garnish and serve with rice or naan bread.

Ingredients

0.5 kg boneless chicken
0.5 teaspoon Kashmiri red chili powder (or paprika, adjust to taste, reduce for kids)
0.25 teaspoon salt (adjust to taste)
0.75 tablespoon lemon juice
0.33 cup Greek yogurt (hung curd/thick curd)
0.75 tablespoon ginger garlic paste (or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic)
0.125 teaspoon turmeric (haldi, optional)
0.75 teaspoon garam masala (adjust to taste)
0.5 teaspoon cumin powder (optional)
1 teaspoon coriander powder (optional)
1 teaspoon kasuri methi (optional, dried fenugreek leaves)
0.75 tablespoon oil
2 tablespoons butter or ghee (divided)
2 inch cinnamon piece (optional, for extra flavor)
2 to 4 green cardamoms (optional, for added flavor)
2 to 4 cloves (optional)
1.5 cups onions sliced (optional, cuts down acidity from tomatoes)
600 grams fresh tomatoes (or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste)
0.75 tablespoon ginger garlic paste (or ½ tbsp each fine grated ginger and garlic)
1 to 2 green chilies (optional, deseed, slit or chop)
28 whole raw cashews (soaked in hot water, sub with ¼ to ⅓ cup heavy cream)
0.5 cup water to blend (more if required)
1 to 2 teaspoons Kashmiri chili powder (reduce for kids, adjust to taste)
1 to 1½ teaspoons garam masala (divided, adjust to taste)
1 to 1½ teaspoons coriander powder (optional, adjust to taste)
0.5 teaspoon cumin powder (optional, adjust to taste)
0.5 to ¾ teaspoon salt (adjust to taste)
1 teaspoon sugar (to balance the flavors)
0.5 tablespoon Kasuri methi (dried fenugreek leaves)
1.5 cups hot water to make gravy (cut down to 1 cup if omitting cashews)
0.33 cup heavy cream or whipping cream (divided)
2 tablespoons coriander leaves (fine chopped to garnish)

Equipment

blenderpangriddle/tawawooden skewers (optional)oven (optional)

Tips

Marination is key for flavorful, tender chicken.
Using onions helps balance the tomatoes' acidity.
Cashews (or almonds) and cream create the rich gravy.
Gravy can be made ahead and refrigerated; grill chicken when needed.
Adjust spice amounts to your preference; fresh tomatoes and spices impact color.

Butter Chicken Recipe (Indian Chicken Makhani)

Butter Chicken Recipe (Indian Chicken Makhani)

Directions

Ingredients

Equipment

Tips

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