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Butter Chicken Recipe (Chicken Makhani) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 10 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian

Description

This classic Butter Chicken (Chicken Makhani) recipe features tender marinated chicken pieces cooked to perfection and simmered in a rich and creamy tomato-based sauce infused with aromatic spices and finished with butter and cream for an indulgent, flavorful dish perfect for any occasion.

Ingredients

For the Marinade

  • 2 1/2 pounds skinless chicken, thinly sliced (dark, white, or combination)
  • 2 ½ teaspoons sea salt
  • ½ teaspoon black pepper
  • 2 teaspoons red chili powder
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • ½ teaspoon kasoori methi (dried fenugreek leaves)
  • 1 tablespoon + 1 teaspoon garlic paste
  • 1 tablespoon ginger paste
  • ½ cup whole milk yogurt
  • Juice of 1 lemon

For the Sauce

  • 3 tablespoons ghee or oil
  • 1 stick + 4 tablespoons unsalted butter, cold and cut up
  • 2 peeled thinly sliced red onions
  • 1 tablespoon garlic paste
  • 1 tablespoon ginger paste
  • 1 tablespoon garam masala
  • ½ teaspoon red chili powder
  • 1 teaspoon kasoori methi
  • 5 seeded dried chiles (such as Kasmiri)
  • 1 seeded and roughly chopped jalapeño
  • 10 cored and roughly cut Roma tomatoes
  • ½ cup cashews
  • ¼ cup heavy whipping cream
  • 1 stick cubed unsalted butter
  • 2 tablespoons chopped fresh cilantro
  • Salt to taste

Instructions

  1. Prepare the chicken: Cut the chicken into bite-sized pieces for even cooking.
  2. Marinate the chicken: In a large bowl, combine the chicken with salt, black pepper, red chili powder, ground coriander, turmeric, kasoori methi, garlic paste, ginger paste, yogurt, and lemon juice. Mix thoroughly ensuring all pieces are well coated. Cover with plastic wrap and refrigerate for at least 1 hour to allow flavors to penetrate.
  3. Start the sauce: Heat 2 tablespoons unsalted butter in a large rondeau pot over low to medium heat. Add the thinly sliced red onions and caramelize them slowly until deeply browned, approximately 30 minutes, stirring every 5 to 6 minutes to avoid burning and encourage even caramelization.
  4. Add aromatics: Stir in the garlic and ginger paste into the caramelized onions and cook for about 30 to 45 seconds until fragrant.
  5. Incorporate spices and chilies: Add garam masala, red chili powder, ½ teaspoon kasoori methi, dried chiles, and the chopped jalapeño to the pot. Stir and cook for 1 to 2 minutes to toast the spices and release their flavors, adding a splash of water if needed to loosen the fond from the pot.
  6. Cook tomatoes and cashews: Add the roughly cut Roma tomatoes and cashews. Stir to combine, cover with a lid, and let simmer on low to medium heat for 20 minutes. Stir gently every 5 to 7 minutes to prevent sticking and promote even cooking.
  7. Blend the sauce: Transfer the simmered tomato and cashew mixture to a blender and blend on high speed until perfectly smooth.
  8. Strain and warm sauce: Pour the blended sauce through a fine mesh strainer back into the pot to achieve a silky texture. Keep the sauce warm on low heat.
  9. Finish the sauce: Whisk in one stick of cold unsalted butter until melted and incorporated, then stir in the heavy whipping cream. Adjust seasoning with salt to taste and keep warm until ready to combine with chicken.
  10. Cook the chicken: In a separate large rondeau or frying pan, heat ghee or oil over medium-high heat until it starts to lightly smoke. Add the marinated chicken pieces in a single layer and cook for 3 to 4 minutes without stirring to develop a sear, then stir-fry for an additional 1 to 2 minutes until the chicken is cooked through and no longer pink inside.
  11. Combine chicken and sauce: Transfer the cooked chicken to the pot with the sauce. Mix well to coat all pieces evenly.
  12. Final touches: Stir in the remaining ½ teaspoon kasoori methi, 2 tablespoons butter, and the chopped fresh cilantro. Mix to combine and serve immediately.

Notes

  • For best results, allow chicken to marinate for a full hour to tenderize and absorb spices.
  • Low and slow caramelization of onions yields a rich, sweet base for the sauce.
  • Adding a little water when cooking spices helps to deglaze the pan and intensifies flavor.
  • Be careful not to overcook chicken; a quick sear locks in juices and maintains tenderness.
  • Adjust chili levels according to spice preference; remove seeds from jalapeño for milder heat.
  • If sauce is too thick after blending, thin with warm water, broth, or additional cream to desired consistency.

Find it online: https://meallora.com/butter-chicken-recipe-chicken-makhani-recipe/