📝 About This Recipe
This quintessential North Indian classic features tender, charred chicken enveloped in a velvety, tomato-based gravy enriched with butter and cream. The soul of this dish lies in our bespoke Garam Masala blend, which provides a deep, warming complexity that balances the natural sweetness of the tomatoes. It is a luxurious, comforting masterpiece that captures the vibrant spirit of Delhi's culinary heritage in every spoonful.
🥗 Ingredients
The Chicken Marinade
- 1.5 lbs Chicken Thighs (boneless and skinless, cut into 1-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (plain and full-fat for best results)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded or store-bought)
- 1 teaspoon Kashmiri Red Chili Powder (for a vibrant red color without excessive heat)
- 1 teaspoon Garam Masala (high-quality dry spice blend)
The Makhani Sauce
- 3 tablespoons Unsalted Butter (divided into two portions)
- 2 cups Tomato Puree (smooth, canned or fresh blended tomatoes)
- 1.5 tablespoons Garam Masala (the star seasoning blend)
- 1 inch Cinnamon Stick (whole)
- 3-4 pieces Green Cardamom Pods (lightly crushed)
- 1 tablespoon Sugar or Honey (to balance the acidity of the tomatoes)
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms to release oils)
- 1 teaspoon Salt (adjust to taste)
For Garnish
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 inch Ginger (cut into thin matchsticks (julienned))
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, and 1 teaspoon of Garam Masala. Mix thoroughly to coat every piece and marinate for at least 30 minutes (or up to 4 hours in the fridge).
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2
Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add 1 tablespoon of butter.
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3
Sear the chicken in batches, ensuring not to crowd the pan. Cook for 3-4 minutes per side until charred and golden brown. The chicken doesn't need to be fully cooked through yet. Remove and set aside.
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4
In the same pan, wipe away any burnt bits and add the remaining 2 tablespoons of butter. Drop in the cinnamon stick and crushed cardamom pods; sizzle for 30 seconds until fragrant.
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5
Pour in the tomato puree. Stir well and let it simmer on medium heat for 10-12 minutes. The sauce should thicken and darken slightly, and the butter should start to separate at the edges.
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6
Stir in the 1.5 tablespoons of Garam Masala and salt. This is where the depth of flavor is built.
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7
Add the seared chicken pieces (and any resting juices) back into the simmering sauce. Stir to coat.
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8
Reduce the heat to low. Cover and simmer for 8-10 minutes until the chicken is tender and cooked through.
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9
Stir in the sugar (or honey) and the crushed Kasuri Methi. The fenugreek provides that signature 'restaurant style' aroma.
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10
Slowly pour in the heavy cream while stirring constantly. The sauce will transform into a beautiful silky, orange-hued gravy.
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11
Simmer for an additional 2 minutes on very low heat. Do not let it boil vigorously once the cream is added to prevent curdling.
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12
Taste and adjust salt or Garam Masala if needed. Garnish with fresh cilantro and ginger juliennes before serving.
💡 Chef's Tips
For the best flavor, use a fresh Garam Masala blend—the spices lose their potency after 6 months. Always use chicken thighs instead of breasts; they stay juicy and tender during the simmering process. Don't skip the Kasuri Methi (dried fenugreek); it is the secret ingredient that gives Butter Chicken its authentic, nutty fragrance. If the sauce is too thick, thin it out with a splash of warm water or chicken stock rather than more cream. For a smoky 'dhungar' flavor, place a hot piece of charcoal in a small bowl inside the pot, drizzle with ghee, and cover for 2 minutes.
🍽️ Serving Suggestions
Serve with warm, buttery Garlic Naan to soak up every drop of the rich gravy. Pair with fragrant Jeera Rice (Cumin Rice) for a gluten-free accompaniment. A side of Kachumber salad (cucumber, tomato, and onion) provides a refreshing crunch and acidity. A chilled glass of Mango Lassi or a crisp Lager beer balances the warm spices perfectly. Serve with a dollop of mint chutney on the side for an extra zing.