Butter Chicken/Chicken Makhani
  • Cooking Time: 30
  • Servings: 50
  • Preparation Time: 20
  • First marination
  • ½ kg chicken (or 1 lb.) (preferably boneless)
  • ¾ tablespoon lemon juice
  • ¼ teaspoon Salt
  • ½ teaspoon Red chili powder or paprika
  • Second marination
  • ¾ teaspoon kasuri methi Optional (dried fenugreek leaves)
  • ⅛ teaspoon turmeric (haldi)
  • ½ to ¾ teaspoon garam masala
  • ¾ tablespoon oil
  • 1 tablespoon ginger garlic paste
  • ½ cup greek yogurt or hung curd (thick curd, refer notes)
  • for gravy
  • 2 tablespoon butter
  • 1 teaspoon ginger garlic paste
  • 1 cinnamon (2 inch piece, dalchini)
  • 2 green cardamoms (elaichi)
  • 2 cloves (laung)
  • 1 to 2 green chilies (slit or sliced, optional)
  • 4 large tomatoes pureed (400 to 500 grams)
  • 16 to 18 cashew nuts or blanched soaked almonds (refer notes)
  • 1 teaspoon red chili powder or paprika (adjust to suit your taste and color)
  • ½ to ¾ teaspoon garam masala
  • ½ tablespoon kasuri methi crushed or powdered dried fenugreek leaves
  • ¼ tablespoon sugar
  • salt as needed
  • 80 to 100 ml chilled cream (heavy cream or whipping cream, refer the notes)
  • 2 tbsp Coriander leaves for garnishing
  1. First marinate chicken with lemon juice, chili powder and salt for 20 minutes.
  2. Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.
  3. Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.
  4. Add the cashews to a blender jar along with tomatoes. Make a smooth puree.
  5. If the puree is not smooth, then pass it through a filter. Set this aside.
  6. Also make the ginger garlic paste.
  8. Grill the chicken in an oven or stove top.
  9. For stove top method, Add one tsp butter to a pan and add the marinade.
  10. Fry on high flame till all the moisture evaporates.
  11. To grill it in oven, preheat the oven to 240 C for at least 20 mins.
  12. Grill it until the meat is cooked through & is tender. It may take about 20 to 30 mins depending on the size of your chicken chunks. Ensure chicken is tender at this stage.
  14. Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.
  15. Add ginger garlic paste, green chillies and fry till it turns fragrant.
  16. Next pour the tomato cashew puree.
  17. Add red chilli powder, sugar and salt.
  18. Mix and cook until the tomato puree becomes thick.
  19. It also begins to leave the sides of the pan.
  20. Pour 1 cup water. Add more or less water to suit your desired consistency.
  21. Bring the mix to a boil and simmer for 3 to 5 minutes.
  22. Add chicken and simmer for about 5 minutes.
  23. Butter chicken should become soft and tender. Add garam masala and kasuri methi.
  24. Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.
  25. Garnish butter chicken with coriander leaves and extra cream if desired. Serve with long grain rice or naan. Recipe for naan on the next page.
A classic Indian dish, that perfectly marries the spices of India, with the creaminess of the buttery almost tangy curry.