Butter Chicken Recipe (Indian Chicken Makhani)

Butter Chicken Recipe (Indian Chicken Makhani)

Butter chicken is a popular Indian dish made with chicken, spices, tomatoes & cream. This creamy & authentic tasting butter chicken is the best you can make at home. Serve butter chicken with Turmeric rice, Cumin rice, basmati rice or naan.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Calories: 385

Ingredients Method Nutrition Notes

Ingredients

½ kg (1.1 lbs) boneless chicken ( (cut to 1 inch pieces))
½ to ¾ teaspoon Kashmiri red chili powder ( (or paprika adjust to taste, reduce for kids))
¼ to ⅓ teaspoon salt ( (adjust to taste))
¾ to 1 tablespoon lemon juice
⅓ cup Greek yogurt ((hung curd/thick curd, refer notes))
¾ tablespoon ginger garlic paste ((or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic))
⅛ teaspoon turmeric ((haldi, optional))
¾ to 1 teaspoon garam masala ((adjust to taste))
½ teaspoon cumin powder ((optional))
1 teaspoon coriander powder ((optional))
1 teaspoon kasuri methi ((optional, dried fenugreek leaves))
¾ to 1 tablespoon oil
2 to 3 tablespoons butter (or ghee (divided))
2 inch cinnamon (piece (optional, for extra flavor))
2 to 4 green cardamoms ((optional, for added flavor))
2 to 4 cloves ((optional))
1½ cups (130 grams) onions (sliced (optional, *updated, cuts down acidity from tomatoes))
600 grams (1.3 lbs.) fresh tomatoes ((or 1 cup passata/canned tomato puree or ⅓ cup double concentrate tomato paste - for 1x))
¾ tablespoon ginger garlic paste ((or ½ tbsp each fine grated ginger and garlic))
1 to 2 green chilies ( (optional, deseed, slit or chop))
28 (42 grams,⅓ cup) whole raw cashews ( (soaked in hot water, sub with ¼ to ⅓ cup heavy cream))
½ cup water (to blend (more if required))
1 to 2 teaspoons Kashmiri chili powder ((reduce for kids, adjust to taste))
1 to 1½ teaspoons garam masala ((divided, adjust to taste))
1 to 1½ teaspoon coriander powder ((optional, adjust to taste))
½ teaspoon cumin powder ( (optional, adjust to taste))
½ to ¾ teaspoon salt ( (adjust to taste))
1 teaspoon sugar ( (to balance the flavors))
½ tablespoon Kasuri methi ((dried fenugreek leaves))
1½ cups hot water (to make gravy (cut down to 1 cup if omitting cashews))
⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
2 tablespoons coriander leaves ((fine chopped to garnish))

Method

Marinate chicken with lemon juice, chili powder and salt. Cover and rest for 20 minutes. Next add yogurt, kasuri methi, oil, turmeric, ginger garlic paste, coriander powder, cumin powder and garam masala powder.
Marinate and rest for a minimum of 30 minutes, or overnight for best results. Cover and refrigerate.
Optional – If using onion, sauté in 1 tablespoon oil until lightly golden, for 7 minutes. Cool down.
To a blender, add tomatoes, sautéed onions, cashews and water. Blend to a smooth puree. If you want you can also blend the cashews separately with water to a smooth cream.
Make the sauce
Grill or roast chicken
How to make Butter Chicken

Nutrition

Serving: 1gCalories: 385kcalCarbohydrates: 12gProtein: 32gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 119mgSodium: 701mgPotassium: 600mgFiber: 3gSugar: 7gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 3mg

Notes

For perfectly cooked chicken, aim for an internal temperature of 165°F (74°C); it should be juicy and tender, not dry.
To prevent your sauce from breaking, add the cream slowly and stir gently. Avoid boiling after adding the dairy to maintain a smooth texture.
If you're short on time, marinating the chicken for just 45 minutes still imparts great flavor, compared to the full overnight option.
Don’t have cashews? Substitute with ¼ to ⅓ cup of heavy cream for a rich texture without compromising the flavor.
Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stovetop over low heat to avoid drying out.

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