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Butter Chicken (Indian Chicken Makhani)
By swasthi · indianhealthyrecipes.com
Serves 4
1 hr 45 min + 30 min marinating
Tender marinated chicken in a creamy tomato-cashew gravy, finished with butter and cream.
| prepSoak 28 whole raw cashews in hot water | ||||||||
| 500 g boneless chicken, cut to 1 inch pieces | Marinate chicken with lemon, chili & salt | Add yogurt, kasuri methi, turmeric, ginger-garlic, coriander, cumin & garam masala | Rest marinated chicken, covered, 30 min or overnight | Heat butter on griddle, fry chicken 2 min per side, 2–3 batches | Add fried chicken to gravy, simmer 5–7 min until tender | Stir in salt, sugar & kasuri methi, taste and adjust | Stir in heavy cream, garnish with coriander leaves | |
| ½ to ¾ tsp Kashmiri red chili powder | ||||||||
| ¼ to ⅓ tsp salt | ||||||||
| ¾ to 1 tbsp lemon juice | ||||||||
| 80 ml Greek yogurt | ||||||||
| ¾ tbsp ginger garlic paste | ||||||||
| ⅛ tsp turmeric | ||||||||
| ¾ to 1 tsp garam masala | ||||||||
| ½ tsp cumin powder (optional) | ||||||||
| 1 tsp coriander powder (optional) | ||||||||
| 1 tsp kasuri methi | ||||||||
| 1 tbsp butter or ghee (for frying chicken) | ||||||||
| 130 g onions, sliced (optional) | Sauté onions in oil until lightly golden, 7 min (optional) | Blend tomatoes, onions, cashews & water to smooth puree | Stir in tomato-cashew puree, bring to boil, simmer until thick | Pour hot water, simmer 10 min until sauce thickens, remove whole spices | ||||
| ¾ to 1 tbsp oil (for sautéing onions) | ||||||||
| 600 g fresh tomatoes | ||||||||
| 28 / 42 g whole raw cashews, soaked | ||||||||
| 120 ml water (to blend) | ||||||||
| 2 inch cinnamon piece (optional) | Melt butter, add cinnamon, cardamoms & cloves | Stir in ginger-garlic & green chilies, fry 1–2 min until fragrant | Stir in chili powder, garam masala, cumin & coriander powder | |||||
| 2 to 4 green cardamoms (optional) | ||||||||
| 2 to 4 cloves (optional) | ||||||||
| 1 tbsp butter or ghee (for gravy) | ||||||||
| ¾ tbsp ginger garlic paste | ||||||||
| 1 to 2 green chilies, deseed and slit | ||||||||
| 1 to 2 tsp Kashmiri chili powder | ||||||||
| 1 to 1½ tsp garam masala | ||||||||
| 1 to 1½ tsp coriander powder (optional) | ||||||||
| ½ tsp cumin powder (optional) | ||||||||
| 360 ml hot water (for gravy) | ||||||||
| ½ to ¾ tsp salt | ||||||||
| 1 tsp sugar | ||||||||
| ½ tbsp kasuri methi | ||||||||
| ⅓ cup / 80–100 ml heavy cream | ||||||||
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