Butter Chicken

Butter Chicken

Here's a classic recipe for Butter Chicken, also known as "Chicken Makhani." This creamy and flavorful Indian dish is a favorite around the world.

Ingredients:

For the Marinade:
  • 1.5 pounds (680g) boneless, skinless chicken thighs or breast, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 tablespoon ginger paste
  • 1 tablespoon garlic paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon kashmiri chili powder (adjust to your spice preference)
  • Salt to taste
For the Sauce:
  • 4 tablespoons unsalted butter
  • 1 large onion, finely chopped
  • 2 teaspoons ginger paste
  • 2 teaspoons garlic paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon kashmiri chili powder (adjust to taste)
  • 1 can (14 oz) crushed tomatoes
  • 1 cup heavy cream
  • Salt and sugar to taste
  • Fresh cilantro leaves, for garnish
  • Cooked rice or naan bread, for serving

Instructions:

1. Marinating the Chicken:
  • In a bowl, combine the yogurt, lemon juice, ginger paste, garlic paste, turmeric, cumin, chili powder, and salt.
  • Add the chicken pieces and coat them well with the marinade. Cover and refrigerate for at least 1 hour, or overnight for best results.
2. Cooking the Chicken:
  • Preheat your oven to 400°F (200°C).
  • Place the marinated chicken on a baking sheet lined with parchment paper.
  • Bake for about 20-25 minutes or until the chicken is cooked through and slightly charred at the edges. You can also grill or pan-fry the chicken.
3. Making the Sauce:
  • In a large skillet or pan, melt the butter over medium heat.
  • Add the finely chopped onion and sauté until it becomes soft and translucent.
  • Stir in the ginger paste and garlic paste, cooking for another 1-2 minutes until fragrant.
  • Add ground coriander, ground cumin, and kashmiri chili powder. Cook for a few more minutes to toast the spices.
  • Pour in the crushed tomatoes and simmer for 10-15 minutes until the sauce thickens.
  • Add the heavy cream and simmer for an additional 5 minutes.
  • Season the sauce with salt and a pinch of sugar to balance the flavors.
4. Combining Chicken and Sauce:
  • Add the baked (or grilled) chicken pieces to the sauce and simmer for another 10 minutes to let the flavors meld together.
Serving:
  • Serve hot over cooked rice or with naan bread.
  • Garnish with fresh cilantro leaves.
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