Butter Chicken (Chicken Makhani)
Serves 4
Yogurt-marinated chicken, pan-roasted and simmered in a spiced tomato-cashew gravy finished with cream.
| 1/2 kg boneless chicken, cut in 1 inch pieces | Marinate chicken with lemon, chili & salt, rest 20 min | Mix in yogurt & spices, chill 30 min+ | Roast chicken in butter, 2 min per side per batch | Add chicken to gravy, simmer 5-7 min | Stir in salt, sugar & kasuri methi | Off heat, stir in cream, top with coriander | |||
| 1/2 to 3/4 tsp Kashmiri red chili powder (or paprika) | |||||||||
| 1/4 to 1/3 tsp salt | |||||||||
| 3/4 to 1 tbsp lemon juice | |||||||||
| 80 g Greek yogurt | |||||||||
| 3/4 tbsp ginger garlic paste (for the marinade) | |||||||||
| 1/8 tsp turmeric (optional) | |||||||||
| 3/4 to 1 tsp garam masala (for the marinade) | |||||||||
| 1/2 tsp cumin powder (optional, for the marinade) | |||||||||
| 1 tsp coriander powder (optional, for the marinade) | |||||||||
| 1 tsp kasuri methi (optional, for the marinade) | |||||||||
| 3/4 to 1 tbsp oil | |||||||||
| 130 g onions, sliced (optional) | Blend onions, tomatoes & cashews to puree | Add puree, simmer until thick | Add hot water, simmer 10 min, remove whole spices | ||||||
| 600 g fresh tomatoes | |||||||||
| 28 whole raw cashews (42 g, soaked in hot water) | |||||||||
| 120 ml water, to blend | |||||||||
| 2 tbsp butter (or ghee, for the gravy) | Sizzle butter with whole spices | Fry ginger garlic paste & chilies 1-2 min | Off heat, stir in ground spices | ||||||
| 2 inch cinnamon piece (optional) | |||||||||
| 2 to 4 green cardamoms (optional) | |||||||||
| 2 to 4 cloves (optional) | |||||||||
| 3/4 tbsp ginger garlic paste (for the gravy) | |||||||||
| 1 to 2 green chilies, deseeded and slit (optional) | |||||||||
| 1 to 2 tsp Kashmiri chili powder (for the gravy) | |||||||||
| 1 tsp garam masala (for the gravy) | |||||||||
| 1 to 1 1/2 tsp coriander powder (optional, for the gravy) | |||||||||
| 1/2 tsp cumin powder (optional, for the gravy) | |||||||||
| 240 ml hot water | |||||||||
| 1 tbsp butter or ghee (for roasting the chicken) | |||||||||
| 1/2 to 3/4 tsp salt (for the finish) | |||||||||
| 1 tsp sugar | |||||||||
| 1/2 tbsp kasuri methi (for the finish) | |||||||||
| 1/3 cup / 80 to 100 ml heavy cream | |||||||||
| 2 tbsp coriander leaves, finely chopped |
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