BUTTER CHICKEN RECIPE | CHICKEN MAKHANI
Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This
creamy & authentic tasting butter chicken is the best you can make at home. Serve butter
chicken with Turmeric rice, Cumin rice, basmati rice or naan.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes - www.indianhealthyrecipes.com
Prep Time Cook Time Marination Total Time Servings
15 minutes 30 minutes 12 hours 45 minutes 4
Author
Swasthi
INGREDIENTS (1 CUP = 240ML )
First Marination
½ kg (1.1 lbs) boneless chicken (read notes)
½ to ¾ teaspoon Kashmiri red chili powder (or paprika adjust to taste, reduce for kids)
¼ to ⅓ teaspoon salt (adjust to taste)
¾ to 1 tablespoon lemon juice
Second Marination
⅓ cup Greek yogurt (hung curd/thick curd, refer notes)
¾ tablespoon ginger garlic paste
⅛ teaspoon turmeric (haldi)
¾ to 1 teaspoon garam masala (adjust to taste)
½ teaspoon cumin powder (optional)
1 teaspoon coriander powder (optional)
1 teaspoon kasuri methi (optional, dried fenugreek leaves)
¾ to 1 tablespoon oil
For sauce
2 to 3 tablespoons butter or ghee (divided)
2 inch cinnamon piece
2 to 4 green cardamoms
2 to 4 cloves
3 cups (600 grams, 24 oz) fresh tomato puree (1x - 4 large tomatoes)
¾ tablespoon ginger garlic paste
1 to 2 green chilies (deseed, slit or chop, optional)
20 to 22 cashews (or almond flour, read notes)
½ cup water to blend cashews or almond flour
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 teaspoon coriander powder (optional, adjust to taste)
½ teaspoon cumin powder (optional, adjust to taste)
½ to ¾ teaspoon salt (adjust to taste)
1 teaspoon sugar (to balance the flavors)
½ tablespoon Kasuri methi (dried fenugreek leaves)
1½ cups hot water
⅓ cup (80 to 100 ml) heavy cream or whipping cream (divided)
2 tablespoons coriander leaves (fine chopped to garnish)
HOW TO MAKE THE RECIPE
Preparation
1. Add chicken to a large mixing bowl and pat dry if required to get rid of any excess moisture. Add lemon juice,
chili powder and salt. Mix well to marinate. Cover and rest for 20 minutes.
2. Next add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder and garam
masala powder. Mix well.
3. Cover & rest in the refrigerator for at least 12 hours. You can keep it as long as 48 hours. Longer resting time
results in tender and juicy chicken.
4. To make tomato and cashew puree:
Option 1 - If you have a powerful blender, you can blend the cashews and tomatoes together until smooth. If
you want you can also soak the cashews in hot water for 30 mins and then use here.
5. Option 2 – Puree the tomatoes in a large blender and cashews in a small grinder with half cup water, added
in 2 batches.
6. You need smooth puree of both. Set these aside.
Make the sauce
1. When you are ready to make the butter chicken, place the chicken out of the refrigerator at this point as we
don’t want to cook very cold chicken.
2. Heat a pan with butter & add all the whole spices - cinnamon, cloves and cardamoms.
3. Let them sizzle for a minute. Add ginger garlic paste & green chilies. Fry on a low heat, for a minute or 2, till it
turns fragrant but not burnt.
4. Turn off the heat and stir in red chili powder, garam masala, cumin and coriander powder.
5. Place a strainer over the pot and pour the pureed tomatoes (or tomato cashew puree if made separately).
Use a sturdy spoon to help pass the puree.
6. Mix well and cover partially. Bring it to a boil on a medium high heat. Later reduce the heat to low or medium
and cook partially covered until the tomato puree turns thick. Keep stirring in between. This step takes about
15 minutes without cashews included. With cashews it takes lesser time.
7. When you see the tomato puree is thick, stir in the Cashew puree. Pour hot water and mix.
8. Simmer this partially covered for 10 mins, until the sauce thickens & traces of fats/butter are visible on top of
the sauce.
Grill or roast chicken in an oven or stovetop
1. While the sauce simmers, roast/ bake or grill the chicken in the oven or stovetop.
2. Option 1 - In the oven: Preheat the oven to 240 C or 460 F for at least 15 minutes. Skew the chicken on to
soaked wooden skewers or place on a greased tray and bake for 20 to 22 minutes, depending on the size of
chicken pieces. In between you will have to turn to the other side. Chicken should be tender and not
overcooked.
3. Option 2 - On the stovetop, spread one tbsp. butter or ghee in a griddle/pan and heat it well. Place the
marinated chicken pieces, spacing them a little apart.
4. Fry on a medium heat for 2 mins. Ignore the moisture oozing out of the chicken. Turn the chicken pieces to
the other side, don’t burn and do not overcook.
5. Cook till the chicken is just done and all the marinade dries up. This way roast the chicken pieces in 2 to 3
batches, depending on the size of your skillet. It is not necessary to fully cook the chicken at this stage.
6. Optional - If you want browned chicken, increase the flame to high and roast until they turn golden or light
brown on both the sides. Be careful as this can easily burn the masala & overcook the chicken.
How to make Butter Chicken
1. Add chicken to the butter chicken gravy. Pour more hot water (about ½ cup) if the sauce is too thick. Cover
and simmer for about 5 to 7 minutes till it becomes tender. This additional water is not mentioned in the
recipe and is optional depending on how long you cook.
2. Stir in salt, sugar and kasuri methi. Taste test and optionally add more garam masala & another tablespoon
butter for additional flavour (both are optional).
3. Stir in heavy cream. Or Take a few tablespoons of the hot gravy to a small bowl and stir in the cream to
temper it first. Mix that with the rest of the sauce.
4. Garnish Butter Chicken with chopped coriander leaves and some cream. Serve with Turmeric rice, steamed
rice, Butter naan or Cumin Rice.
NUTRITION (estimation only)
Calories: 382kcal | Carbohydrates: 15g | Protein: 32g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g |
Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 113mg | Sodium: 724mg | Potassium: 1012mg | Fiber: 4g |
Sugar: 7g | Vitamin A: 2009IU | Vitamin C: 31mg | Calcium: 90mg | Iron: 3mg
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