Butter Chicken (Chicken Makhani)
, Serves 4
Yogurt-marinated chicken, pan-roasted and simmered in a creamy tomato-cashew gravy with whole spices.
| 500 g boneless chicken, cut in 1-inch pieces | Marinate chicken in lemon, chili, salt | Add yogurt, spices; chill 30 min+ | Roast chicken 2 min per side, batches | Add chicken to gravy, simmer 5-7 min | Stir in salt, sugar, kasuri methi | Stir in cream, garnish, serve | ||||
| 1/2 to 3/4 tsp Kashmiri 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 | ||||||||||
| 1/8 tsp turmeric (optional) | ||||||||||
| 3/4 to 1 tsp garam masala | ||||||||||
| 1/2 tsp cumin powder (optional) | ||||||||||
| 1 tsp coriander powder (optional) | ||||||||||
| 1 tsp kasuri methi (optional) | ||||||||||
| 3/4 to 1 tbsp oil | ||||||||||
| 130 g sliced onions (optional) | Sauté onions in oil 7 min, cool | Blend with tomatoes, cashews, water | Add puree, boil, cook until thick | Add hot water, simmer 10 min | Remove whole spices, discard | |||||
| 1 tbsp oil (to sauté the onions) | ||||||||||
| 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) | Melt butter, sizzle whole spices | Fry ginger garlic, chilies 1-2 min | Off heat, stir in ground spices | |||||||
| 5 cm 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, slit or chopped (optional) | ||||||||||
| 1 to 2 tsp Kashmiri chili powder (for the gravy) | ||||||||||
| 1 to 1 1/2 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, for the gravy | ||||||||||
| 1/2 to 3/4 tsp salt (for the gravy) | ||||||||||
| 1 tsp sugar | ||||||||||
| 1/2 tbsp kasuri methi (for the gravy) | ||||||||||
| 1 tbsp butter or ghee (for roasting the chicken) | ||||||||||
| 1/3 cup / 80 to 100 ml heavy cream, stirred in and for garnish | ||||||||||
| 2 tbsp chopped coriander leaves, to garnish |
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