Butter Chicken Recipe | Chicken Makhani Recipe

• 500 grams Boneless chicken (cut into pieces)
• 1/4 cup Plain yogurt
• 1 tbsp Ginger-garlic paste
• 1 teaspoon Turmeric powder
• 2 teaspoon Kashmiri chili powder
• 1 tsp Cumin powder
• 1 teaspoon Garam masala
• 1 tablespoon Lemon juice
• Salt to taste

For the sauce

• 2 tablespoon Oil (+ 1 tbsp )
• 1 tsp Shahi jeera
• 1 piece Cinnamon
• 2 Cardamom crushed
• 2 teaspoons Ginger-garlic paste
• 2 Green chillies slit
• 6 Tomatoes (pureed)
• 1 tbsp Kashmiri chili powder (adjust to taste)
• 2 teaspoon Cumin powder
• 20 Cashews (made into a paste with some water)
• Salt to taste
• 2 tsp Sugar (adjust to taste)
• 1 tablespoon Kasuri methi (dried fenugreek leaves, crushed)
• 1 teaspoons Garam masala powder
• 3 tablespoons Butter
• 1/2 cup Heavy cream
• Fresh coriander leaves for garnish

Marinate the chicken

1. 1

   In a bowl, combine chicken with yogurt, ginger-garlic paste, turmeric powder, chili powder, cumin powder, garam masala, lemon juice, and salt. Mix well, ensuring the chicken is coated evenly. Cover the bowl and refrigerate for at least 1 hour or overnight to allow the flavors to develop.

Cook the chicken

1. 2

   You can cook the chicken two ways. You can cook the chicken in a frying pan or grill the chicken in oven. For cooking chicken in a frying pan, Heat oil in a pan over medium heat. Add the marinated chicken pieces to the pan and cook until they are browned and cooked through. Set the cooked chicken aside.

2. 3

   For cooking chicken in oven. Preheat oven to 200 degree c. Place chicken on a baking tray and place the tray on the top rack of the oven. Grill the chicken for 15 mins till it is golden brown. Set aside.

Prepare the sauce

1. 4

   In a separate pan, add 2 tbsp oil. Add in shahi jeera, cinnamon and cardamom. Let them sizzle. Add ginger-garlic paste, green chillies and cook for a minute until fragrant. Pour in the tomato puree and cook for a few minutes until the raw smell disappears. Add chilli powder, cumin powder, sugar and salt. Stir and cook for a minute to release the flavors. Add in the cashew puree and mix well. Cover and cook on low heat for 10 mins or so.

Simmer and garnish

1. 5

   Pour little water into the gravy to form the sauce. Add in the grilled chicken pieces and gently mix. Allow the butter chicken to simmer on low heat for about 10-15 minutes to allow the flavors to meld together. Crush the kasuri methi (dried fenugreek leaves) between your palms and sprinkle it over the butter chicken. Add garam masala powder and mix well. Turn off the heat and add in cream and butter. Mix well. Garnish with fresh coriander leaves.

2. 6

   Your butter chicken is now ready to be served! Enjoy it with naan, rice, or your preferred accompaniment.