Description
A rich and creamy Butter Chicken (Chicken Makhani) featuring tender marinated chicken simmered in a velvety tomato-based sauce with aromatic spices.
Ingredients
- 2 1/2 pounds skinless chicken, thinly sliced
- 2 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 2 teaspoons red chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon kasoori methi
- 1 tablespoon + 1 teaspoon garlic paste
- 1 tablespoon ginger paste
- 1/2 cup whole milk yogurt
- Juice of 1 lemon
- 3 tablespoons ghee or oil
- 1 stick + 4 tablespoons unsalted butter, divided
- 2 red onions, thinly sliced
- 1 tablespoon garlic paste
- 1 tablespoon ginger paste
- 1 tablespoon garam masala
- 1/2 teaspoon red chili powder
- 1 teaspoon kasoori methi
- 5 dried chiles, seeded
- 1 jalapeño, seeded and chopped
- 10 Roma tomatoes, cored and chopped
- 1/2 cup cashews
- 1/4 cup heavy whipping cream
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Instructions
- Cut chicken into bite-sized pieces.
- In a large bowl, mix chicken with salt, pepper, chili powder, coriander, turmeric, kasoori methi, garlic paste, ginger paste, yogurt, and lemon juice. Cover and marinate in the refrigerator for 1 hour.
- In a large pot over low to medium heat, melt 2 tablespoons butter and caramelize onions until browned, about 30 minutes.
- Add garlic and ginger paste and cook until fragrant, about 30–45 seconds.
- Stir in garam masala, chili powder, kasoori methi, dried chiles, and jalapeño. Cook for 1–2 minutes.
- Add tomatoes and cashews, cover, and cook for 20 minutes, stirring occasionally.
- Blend the mixture until smooth, then strain back into the pot and keep warm on low heat.
- Whisk in 1 stick of butter and then add cream. Season with salt to taste.
- In a separate pan, heat ghee or oil over medium-high heat and cook marinated chicken for 4–6 minutes until fully cooked.
- Add cooked chicken to the sauce, stir in cilantro, remaining kasoori methi, and 2 tablespoons butter. Simmer briefly and serve.
Notes
- Marinating the chicken enhances tenderness and flavor.
- Adjust chili levels to control spice.
- Straining the sauce ensures a smooth, restaurant-style texture.
- Serve with basmati rice or naan bread.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 145 mg
