Go Back
–+ servings

Butter Chicken Recipe | Chicken Makhani Recipe

Butter Chicken Recipe with Step by Step Pictures. Punjabi butter chicken is made with chicken, tomatoes and spices. The dish is finished with cream at the end which gives a creamy texture. Butter chicken goes well with garlic naan.
4.50 from 4 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 1 hour
Marination Time: 30 minutes
Total Time: 1 hour 45 minutes
Servings: 4 servings
Calories: 489kcal

Ingredients

  • 500 grams Boneless chicken cut into pieces
  • ¼ 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
  • ½ cup Heavy cream
  • Fresh coriander leaves for garnish

Instructions

Marinate the chicken:

  • 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:

  • 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.
  • 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:

  • 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

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

Video

Notes

  1. Marinate the chicken: Marinating the chicken in yogurt and spices helps to tenderize the meat and infuse it with flavor. It is recommended to marinate the chicken for at least 1 hour or overnight in the refrigerator for the best results.
  2. Use a combination of butter and oil: While butter is an essential component of butter chicken. The oil also helps to achieve a balanced flavor and prevents the dish from becoming too heavy. Finishing the curry with butter enhances the flavour.
  3. Use tomato puree: Tomato puree provides a rich and smooth texture to the sauce. You can either use canned tomato puree or make your own by blending fresh tomatoes.
  4. Adjust the spice level: Butter chicken is typically mild to moderately spicy. Adjust the amount of chili powder and other spices according to your taste preferences. You can add more or less depending on how spicy you like it.
  5. Simmer for a good amount of time: After adding the chicken to the sauce, allow it to simmer on low heat for at least 10-15 minutes. This helps the chicken absorb the flavors of the sauce and ensures that it is cooked through.
  6. Add kasuri methi for an authentic flavor: Kasuri methi, or dried fenugreek leaves, adds a distinct flavor to butter chicken. Crush a few leaves between your palms and sprinkle them over the dish towards the end of cooking for an authentic touch.
  7. Finish with cream: To achieve the creamy and rich texture of butter chicken, finish the dish by adding heavy cream towards the end of cooking. This adds a velvety smoothness to the sauce.
  8. Garnish and serve: Garnish the butter chicken with fresh coriander leaves before serving. It adds a fresh and aromatic touch to the dish. Serve with naan bread, rice, or roti for a complete meal.
Remember, these tips are guidelines, and you can always adjust the recipe according to your taste preferences. Enjoy your homemade butter chicken!

Nutrition

Serving: 1servings | Calories: 489kcal | Carbohydrates: 15g | Protein: 31g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.4g | Cholesterol: 138mg | Sodium: 243mg | Potassium: 1051mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2311IU | Vitamin C: 29mg | Calcium: 92mg | Iron: 3mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
Join us on FacebookFollow us on Facebook
Share on Facebook