📝 About This Recipe
Born in the heart of Old Delhi, this iconic dish is the pinnacle of Indian comfort food, featuring tender charred chicken bathed in a luxuriously smooth, tomato-based cream sauce. Our recipe balances the smokiness of a traditional tandoor with a velvety gravy enriched by cashews and cold butter, creating a symphony of mild spice and rich sweetness. It is a labor of love that transforms simple ingredients into a regal feast fit for a Maharaja.
🥗 Ingredients
The Chicken Marinade
- 800 grams Boneless Chicken Thighs (cut into 1.5-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (thick and plain)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 2 tablespoons Ginger-Garlic Paste (freshly pounded is best)
- 1 tablespoon Kashmiri Red Chili Powder (for vibrant red color without excessive heat)
- 1 teaspoon Garam Masala
The Makhani Sauce Base
- 2 cups Canned Tomato Puree (use high-quality smooth puree)
- 4 tablespoons Unsalted Butter (divided; kept cold)
- 12-15 pieces Raw Cashews (soaked in warm water for 20 minutes)
- 4 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 1 tablespoon Sugar or Honey (to balance the acidity)
The Finishing Touches
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Dried Fenugreek Leaves (Kasuri Methi) (crushed between palms to release oils)
- 2 tablespoons Vegetable Oil (for searing the chicken)
- 1/4 cup Fresh Cilantro (finely chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl, whisk together the yogurt, lemon juice, ginger-garlic paste, Kashmiri chili powder, and garam masala until smooth.
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2
Add the chicken pieces to the marinade, ensuring every piece is thoroughly coated. Cover and refrigerate for at least 30 minutes, though 4 hours is ideal for maximum tenderness.
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3
While the chicken marinates, blend the soaked cashews with 2 tablespoons of water until they form a completely smooth, milky paste. Set aside.
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4
Heat 2 tablespoons of oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat. Sear the chicken in batches, cooking for 3-4 minutes per side until charred on the edges. Remove and set aside (the chicken doesn't need to be fully cooked through yet).
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5
Wipe the pan clean or use a fresh pot. Melt 2 tablespoons of butter over medium heat and add the cardamom pods and cinnamon stick. Sauté for 1 minute until fragrant.
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6
Pour in the tomato puree and a pinch of salt. Cover and simmer for 12-15 minutes on medium-low heat until the sauce thickens and the oil begins to separate from the sides.
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7
Stir in the cashew paste and sugar. This will immediately turn the sauce a lighter, creamier orange color.
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8
Add the seared chicken and any resting juices back into the sauce. Pour in 1/2 cup of water to adjust consistency, cover, and simmer for 8-10 minutes until the chicken is tender and cooked through.
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9
Lower the heat to the minimum. Stir in the heavy cream and the remaining 2 tablespoons of cold butter, whisking gently to emulsify for a glossy finish.
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10
Sprinkle the crushed Kasuri Methi over the curry. This is the 'secret' ingredient that provides the signature restaurant aroma.
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11
Taste and adjust seasoning with salt or extra honey if needed. Let the dish rest for 5 minutes before serving to allow flavors to meld.
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12
Garnish with a drizzle of cream and fresh cilantro. Serve hot.
💡 Chef's Tips
Always use chicken thighs instead of breasts for the juiciest results; breasts tend to dry out in the simmering sauce. If you want a truly 'velvety' sauce, pass the tomato puree through a fine-mesh sieve before cooking to remove any seeds or skins. Don't skip the Kasuri Methi (dried fenugreek); it provides that distinct 'smoky' and nutty scent found in authentic Indian restaurants. For a smoky 'Dhungan' flavor, place a small heated charcoal in a steel bowl on top of the curry, drizzle a drop of ghee on the coal, and cover the pot for 2 minutes. Kashmiri chili powder is essential for the red color; if substituting with regular cayenne, reduce the amount by half to avoid excessive heat.
🍽️ Serving Suggestions
Serve with warm, buttered Garlic Naan to soak up every drop of the rich gravy. Pair with fragrant Basmati Rice or Jeera (cumin) Rice for a gluten-free option. A side of Kachumber salad (diced cucumber, tomato, and onion with lemon) provides a refreshing crunch to cut through the richness. A cold glass of Mango Lassi or a crisp Lager beer complements the mild spices perfectly. Serve with a few wedges of lime on the side to brighten the flavors just before eating.