Butter Chicken Recipe (Chicken Makhani)
User Reviews
5
Butter Chicken Recipe (Chicken Makhani)
Description
Butter Chicken (Chicken Makhani) begins with chicken pieces marinated in a yogurt-based mixture spiced with red chili powder, coriander, turmeric, and kasoori methi along with garlic, ginger, salt, pepper, and lemon juice. Marination tenderizes the chicken and infuses it with flavor.
Separately, onions are caramelized slowly in butter over medium heat until deeply browned, creating a sweet and rich foundation. Garlic, ginger, and spices like garam masala, chili powder, kasoori methi, dried chiles, and jalapeño are added to develop complex layers. Tomatoes and cashews are cooked down, then blended to form a smooth, creamy sauce enriched with butter and cream that coats the chicken evenly as it simmers.
This recipe yields a thick, buttery sauce with tender pieces of chicken imbued with a blend of warm Indian spices. It is typically served with rice or flatbreads to balance the richness.
The recipe notes recommend careful blending of hot sauce, deglazing the pan to preserve the flavorful fond, and batch cooking chicken for optimal searing. It stores well refrigerated or frozen, with reheating over low heat suggested to preserve texture and flavor.
Ingredients
For the Chicken:
- 2 1/2 pounds of skinless thinly sliced chicken (dark, white, or combination of both)
- 2 ½ teaspoons salt sea salt
- ½ teaspoon black pepper
- 2 teaspoons red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon Turmeric
- ½ teaspoon kasoori methi
- 1 tablespoon garlic paste see video, 1 teaspoon
- 1 tablespoon ginger see video, paste
- ½ cup yogurt whole milk
- lemon juice of 1
- 3 tablespoons ghee or oil
For the Sauce:
- 1 butter cut up, stick plus 4 tablespoons, cold, unsalted
- 2 red onion peeled, thinly sliced
- 1 tablespoon garlic see video, paste
- 1 tablespoon ginger see video, paste
- 1 tablespoon garam masala
- ½ teaspoon red chili powder
- 1 teaspoon kasoori methi
- 5 dried chiles I used kasmiri, seeded
- 1 jalapeño seeded and roughly chopped
- 10 Roma tomato cored and roughly cut
- ½ cup cashews
- ¼ cup heavy whipping cream
- 1 tick butter unsalted, cubed
- 2 tablespoons cilantro chopped, fresh
- salt to taste
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
- Keep the finished Butter Chicken warm in the sauce on low heat for up to 30 minutes if not serving immediately.
- Store Butter Chicken covered in the refrigerator for up to 5 days, or freeze for up to 3 months; thaw in the refrigerator before reheating.
- Reheat gently over low heat in a saucepan to maintain texture and flavor.
- The chicken can be marinated overnight, but one hour is sufficient to infuse flavor.
- Deglaze the pan with 3-4 tablespoons cold water after caramelizing spices to lift flavorful browned bits.
- When blending hot sauce, remove the center of the blender lid and cover with a towel to avoid splatters.
- Adding cold water when blending helps thin the sauce to a desirable consistency.
- Cook chicken in batches to avoid crowding and achieve good searing.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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