Butter Chicken Recipe (Chicken Makhani)
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5.0
63 reviews
Excellent
Butter Chicken Recipe (Chicken Makhani)
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This delicious Butter Chicken recipe features thin-cut marinated and seared chicken finished in a delectable chili tomato and butter sauce.
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Ingredients
For the Chicken:
- 2 1/2 pounds of skinless thinly sliced chicken (dark, white, or combination of both)
- 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
- 1 tablespoon + 1 teaspoon garlic paste see video
- 1 tablespoon ginger paste see video
- ½ cup whole milk yogurt
- Juice of 1 lemon
- 3 tablespoons ghee or oil
For the Sauce:
- 1 stick + 4 tablespoons cold unsalted butter cut up
- 2 peeled thinly sliced red onions
- 1 tablespoon garlic paste see video
- 1 tablespoon ginger paste see video
- 1 tablespoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon kasoori meth
- 5 seeded dried chiles I used 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
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Instructions
- Start by preparing the chicken and cutting it into bit size pieces.
- Next, add the salt, pepper, chili powder, coriander, turmeric, kasoori methi, garlic, ginger, yogurt, and lemon to a large bowl along with the prepared chicken and mix thoroughly. Cover the bowl with plastic and keep it in the refrigerator to marinate for 1 hour.
- While the chicken is marinating, start on the sauce.
- Add 2 tablespoons of unsalted butter to a large rondeau pot over low to medium heat and caramelize the red onions until they are well browned, which takes about 30 minutes. Stir every 5 to 6 minutes.
- Next, mix in the ginger and garlic, and cook until the garlic is fragrant, which takes about 30 to 45 seconds.
- Add in the garam masala, chili powder, ½ teaspoon of kasoori methi, dried chiles, and jalapaño, and mix for 1 to 2 minutes. You may need to add some water to scrape up some of the fond. See chef notes.
- Place in the tomatoes and cashews, stir and cover with a lid, and cook for 20 minutes on low to medium heat. Come back every 5 to 7 minutes to give it a quick stir.
- Next, transfer the mixture to a blender and blend on high speed until smooth.
- Strain the mixture back into the pot and keep warm on low heat. See chef notes on thinning out.
- Whisk in 1 stick of cold butter until mixed in and then add in the whipped cream and stir to combine.
- Adjust the seasonings of the sauce with salt. Keep warm.
- In a separate large rondeau or frying pan with ghee or oil over medium-high heat, add the marinated chicken once the butter or oil begins to smoke lightly.
- Spread the chicken out across the pan and cook the chicken for 3 to 4 minutes, and then stir-fry for 1 to 2 minutes or until cooked throughout. See chef notes on searing.
- Transfer the cooked chicken to the pot with sauce and finish by mixing in fresh chopped cilantro, remaining ½ teaspoons of kasoori methi, and 2 tablespoons of butter and serve.
Notes
- Make-Ahead: This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.
- How to Store: Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.
- How to Reheat: Add the desired amount of butter chicken to a small saucepot and heat over low heat until hot.
- You can marinate the chicken overnight. However, I do not think it needs to go that long as the marinade is jam-packed with flavor and can infuse into the chicken in a short amount of time.
- After the 5th procedure, it’s good to deglaze with 3 to 4 tablespoons of cold water to release the fond. Fond is the browned bits of food remaining on the bottom of a pan after it has been sauteed or roasted.
- When blending anything hot, be sure to remove the centerpiece to the lid of the blender to release the heat, or else it will explode. I usually place a towel over the top while blending.
- To thin out the sauce after blending, add about a cup of cold water to the blender and swish it before straining. The sauce will remain thick and have a good consistency.
- If you want to get a good sear on the chicken, you’ll need to do it in batches to spread it out and ensure the pieces aren’t touching each other.
Nutrition Information
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Calories
317kcal
(16%)
Carbohydrates
11g
(4%)
Protein
16g
(32%)
Fat
23g
(35%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Monounsaturated Fat
9g
Trans Fat
0.1g
Cholesterol
76mg
(25%)
Sodium
802mg
(33%)
Potassium
483mg
(14%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
1164IU
(23%)
Vitamin C
17mg
(19%)
Calcium
60mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 11g | 4% |
| Protein | 16g | 32% |
| Fat | 23g | 35% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 76mg | 25% |
| Sodium | 802mg | 33% |
| Potassium | 483mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1164IU | 23% |
| Vitamin C | 17mg | 19% |
| Calcium | 60mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
63 reviews
Excellent
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