📝 About This Recipe
Born in the legendary kitchens of Moti Mahal in Delhi, Butter Chicken is the crown jewel of North Indian cuisine. This recipe features succulent, charred chicken pieces bathed in a silk-smooth tomato gravy enriched with butter, cream, and a whisper of dried fenugreek. It is a masterclass in balancing tangy, sweet, and savory notes, creating a comforting experience that is truly world-class.
🥗 Ingredients
The Marinade
- 1.5 lbs Chicken Thighs (boneless, skinless, cut into 1-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (full fat for best results)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1.5 tablespoons Ginger-Garlic Paste (freshly ground or store-bought)
- 1 teaspoon Garam Masala
- 1 teaspoon Kashmiri Red Chili Powder (provides vibrant red color without excessive heat)
The Makhani Sauce
- 3 tablespoons Unsalted Butter (divided)
- 2 cups Tomato Puree (canned San Marzano or smooth passata)
- 1/2 cup Heavy Cream (at room temperature)
- 1 tablespoon Honey or Sugar (to balance the acidity of the tomatoes)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms; essential for authentic flavor)
- 1 inch Cinnamon Stick (whole)
- 3-4 pieces Green Cardamom Pods (slightly bruised)
- 1 tablespoon Neutral Oil (for searing the chicken)
👨🍳 Instructions
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1
In a large mixing bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, garam masala, and Kashmiri chili powder. Mix thoroughly until every piece is coated, cover, and refrigerate for at least 30 minutes (preferably 4 hours or overnight).
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2
Heat 1 tablespoon of oil in a large heavy-bottomed skillet or cast iron pan over medium-high heat. Working in batches to avoid crowding, sear the chicken until browned and slightly charred on the edges, about 3 minutes per side. Remove and set aside; the chicken doesn't need to be fully cooked through yet.
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3
Wipe the skillet clean if needed, then melt 2 tablespoons of butter over medium heat. Add the cinnamon stick and cardamom pods, letting them sizzle for 30 seconds until fragrant.
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4
Pour in the tomato puree. Stir well and bring to a gentle simmer. Cover and cook for 10-12 minutes until the sauce thickens slightly and turns a deeper shade of red.
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5
Stir in the honey (or sugar) and a pinch of salt. This step is crucial for cutting through the tomato's tartness.
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6
Add the seared chicken and any accumulated juices back into the pan. Stir to coat the chicken in the sauce.
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7
Reduce the heat to low. Slowly pour in the heavy cream, stirring constantly to create that signature orange-hued, velvety texture.
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8
Simmer uncovered for another 8-10 minutes until the chicken is tender and fully cooked through, and the sauce has reached your desired consistency.
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9
Take the Kasuri Methi (dried fenugreek) in your palm and rub it with your other thumb/palm to crush it finely over the pan. This releases the essential oils and provides the authentic 'restaurant' aroma.
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10
Stir in the final tablespoon of cold butter for a glossy finish. Taste and adjust salt if necessary.
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11
Remove the whole spices (cinnamon and cardamom) before serving if desired.
💡 Chef's Tips
For the most authentic flavor, use Kashmiri Red Chili Powder; it provides the deep red color without making the dish too spicy. Don't skip the Kasuri Methi (dried fenugreek leaves); it is the 'secret' ingredient that gives Butter Chicken its distinct, nutty aroma. If you have time, marinate the chicken overnight to allow the yogurt enzymes to tenderize the meat completely. For a smoky restaurant-style finish, you can use the 'Dhuan' method: place a piece of glowing charcoal in a small bowl inside the pot, drizzle with ghee, and cover for 2 minutes. If the sauce is too thick, thin it with a splash of warm water or chicken stock rather than more cream.
🍽️ Serving Suggestions
Serve with warm, garlic-brushed Naan bread to scoop up the luscious sauce. Pair with fluffy Basmati rice or Jeera (cumin) rice for a complete meal. Add a side of Kachumber salad (diced cucumbers, tomatoes, and onions with lime) for a refreshing crunch. A chilled glass of Mango Lassi or a crisp Riesling balances the creamy richness perfectly. Garnish with a swirl of cream and fresh cilantro leaves for a professional presentation.