Butter Chicken (Chicken Makhani)
By swasthi · indianhealthyrecipes.com
1 hr 45 min + 30 min marinatingServes 4
Tender marinated chicken pieces simmered in a creamy tomato-cashew gravy with warm spices and finished with heavy cream.
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| 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, oil, turmeric, ginger garlic paste, coriander, cumin & garam masala | Marinate & refrigerate 30 min or overnight | Bring chicken to room temperature | Heat butter on griddle, fry marinated chicken 2 min per side | Roast chicken in 2–3 batches until just cooked | Add fried chicken to gravy, simmer 5–7 min until tender | Pour hot water if sauce is too thick | Stir in salt, sugar & kasuri methi, taste & adjust | Stir in heavy cream, garnish with coriander leaves & cream | |
| ½ to ¾ teaspoon Kashmiri red chili powder | |||||||||||
| ¼ to ⅓ teaspoon salt | |||||||||||
| ¾ to 1 tablespoon lemon juice | |||||||||||
| 80 ml Greek yogurt (hung curd) | |||||||||||
| ¾ tablespoon ginger garlic paste | |||||||||||
| ¾ to 1 tablespoon oil (for marinade) | |||||||||||
| ⅛ teaspoon turmeric | |||||||||||
| ¾ to 1 teaspoon garam masala | |||||||||||
| ½ teaspoon cumin powder (optional) | |||||||||||
| 1 teaspoon coriander powder (optional) | |||||||||||
| 1 teaspoon kasuri methi (optional, dried fenugreek leaves) | |||||||||||
| 130 g onions, sliced (optional) | Sauté onions in oil until lightly golden, 7 min (optional) | Blend tomatoes, onions, cashews & water to smooth puree | |||||||||
| 1 tablespoon oil (for sautéing onions, optional) | |||||||||||
| 600 g fresh tomatoes | |||||||||||
| 28 whole raw cashews / 42 g (soaked in hot water) | |||||||||||
| 120 ml water (to blend) | |||||||||||
| 2 to 3 tablespoons butter or ghee (for tempering spices) | Melt butter, add cinnamon, cardamom & cloves | Fry ginger garlic paste & green chilies until fragrant, 1–2 min | Stir in chili powder, garam masala, cumin & coriander | Stir in tomato-cashew puree, bring to boil | Simmer on medium-low, stirring occasionally, until thick | Pour hot water, simmer 10 min until sauce thickens | Remove whole spices & discard | ||||
| 2 inch cinnamon piece (optional) | |||||||||||
| 2 to 4 green cardamoms (optional) | |||||||||||
| 2 to 4 cloves (optional) | |||||||||||
| ¾ tablespoon ginger garlic paste | |||||||||||
| 1 to 2 green chilies (optional, deseed & slit) | |||||||||||
| 1 to 2 teaspoons Kashmiri chili powder | |||||||||||
| 1 to 1½ teaspoons garam masala | |||||||||||
| 1 to 1½ teaspoon coriander powder (optional) | |||||||||||
| ½ teaspoon cumin powder (optional) | |||||||||||
| 360 ml hot water (for gravy) | |||||||||||
| 120 ml hot water (to adjust consistency) | |||||||||||
| ½ to ¾ teaspoon salt | |||||||||||
| 1 teaspoon sugar | |||||||||||
| ½ tablespoon kasuri methi (dried fenugreek leaves) | |||||||||||
| ⅓ cup / 80–100 ml heavy cream or whipping cream | |||||||||||
| 2 tablespoons coriander leaves, finely chopped (to garnish) | |||||||||||
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