Butter Chicken Recipe (Indian Chicken Makhani)
A delicious Indian curry I enjoyed from my time in Japan.
Ingredients
- 1 0.1 lb boneless chicken, cut into 1-inch pieces
- 5/8 tsp Kashmiri chili powder
- 0.3 tsp salt
- 7/8 tbsp lemon juice
- 1/3 cup Greek yogurt
- 0.8 tbsp ginger-garlic paste
- 1/8 tsp turmeric
- 7/8 tsp garam masala
- 0.5 tsp cumin powder (optional)
- 1 tsp coriander powder (optional)
- 1 tsp kasuri methi (optional)
- 7/8 tbsp oil
- 2 0.5 tbsp butter or ghee
- 1 cinnamon stick
- 3 green cardamom pods
- 3 cloves
- 1 0.5 cup sliced onion (optional)
- 600 g tomatoes (3-4 Medium tomatoes) or 1 cup tomato puree
- 0.8 tbsp ginger-garlic paste
- 1 0.5 green chilies (optional)
- 1/3 cup raw cashews, soaked
- 0.5 cup water (for blending)
- 1 0.5 tsp Kashmiri chili powder (you can substitute with paprika)
- 1 0.3 tsp garam masala
- 5/8 tsp salt
- 1 tsp sugar
- 0.5 tbsp kasuri methi (dried fenugreek leaves)
- 1 0.3 cup hot water
- 1/3 cup heavy cream
- 1 Chopped cilantro for garnish
Instructions
- 1
Mix chicken with lemon juice, chili powder, and salt. Rest 20 minutes.
- 2
Add yogurt, ginger-garlic paste, turmeric, spices, kasuri methi, and oil. Marinate 30 minutes or overnight.
- 3
Optional: sauté onions until golden; cool.
- 4
Blend tomatoes, onions, and cashews with 1/2 cup water until smooth.
- 5
Melt butter; add cinnamon, cardamom, and cloves.
- 6
Add ginger-garlic paste and chilies; sauté 1–2 minutes.
- 7
Add chili powder and remaining spices; mix.
- 8
Add tomato-cashew puree. Cook until thick.
- 9
Add hot water; simmer 10 minutes. Remove whole spices.
- 10
Pan-sear marinated chicken in batches until just cooked.
- 11
Add chicken to sauce. Simmer 5–7 minutes.
- 12
Stir in salt, sugar, kasuri methi, and cream.
- 13
Garnish with cilantro and serve.