📝 About This Recipe
Born in the heart of Delhi in the 1950s, this iconic dish is the pinnacle of North Indian comfort food. Our version features tender, tandoori-style chicken pieces bathed in a luxuriously smooth, tomato-based gravy enriched with cold butter and heavy cream. It is a masterclass in balance, marrying the smoky char of grilled meat with a sauce that is simultaneously tangy, sweet, and decadently creamy.
🥗 Ingredients
The Chicken Marinade
- 800 grams Chicken Thighs (boneless, skinless, cut into 1.5-inch bite-sized pieces)
- 1/2 cup Greek Yogurt (thick and plain)
- 2 tablespoons Ginger-Garlic Paste (freshly ground for best aroma)
- 1.5 tablespoons Kashmiri Red Chili Powder (provides deep red color without excessive heat)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Garam Masala (high quality blend)
The Makhani Sauce
- 100 grams Unsalted Butter (divided into two 50g portions)
- 800 grams Whole Canned Tomatoes (pureed until completely smooth)
- 4-5 pieces Green Cardamom Pods (lightly crushed)
- 1 inch Cinnamon Stick
- 1-2 tablespoons Sugar or Honey (to balance the acidity of the tomatoes)
- 1 tablespoon Kasuri Methi (Dried Fenugreek Leaves) (crushed between palms to release oils)
- 1/2 cup Heavy Cream (at room temperature)
- 1/4 cup Raw Cashews (soaked in hot water and blended into a smooth paste)
👨🍳 Instructions
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1
In a large bowl, whisk together the yogurt, ginger-garlic paste, Kashmiri chili powder, lemon juice, garam masala, and a pinch of salt. Add the chicken pieces and coat thoroughly. Marinate for at least 30 minutes, or ideally overnight in the refrigerator.
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2
Preheat your oven to 425°F (220°C). Arrange the marinated chicken on a wire rack placed over a baking sheet. Bake for 15-20 minutes until the edges are slightly charred and the chicken is 80% cooked through.
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3
While the chicken bakes, start the sauce. In a heavy-bottomed pan or dutch oven, melt 50g of butter over medium heat. Add the cardamom pods and cinnamon stick, sautéing for 1 minute until fragrant.
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4
Pour in the smooth tomato puree. Bring to a gentle simmer, cover, and cook for 15-20 minutes. The sauce should thicken and the oil (butter) should begin to separate at the edges.
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5
Stir in the cashew paste. This acts as a natural thickener and adds a unique nutty richness that defines authentic restaurant-style gravy.
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6
If the sauce looks too thick, add half a cup of water to reach a silky consistency. Remove the whole spices (cinnamon and cardamom) if you prefer a perfectly smooth texture.
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7
Add the par-baked chicken pieces (and any juices from the tray) into the simmering sauce. Let it cook together for 5-8 minutes so the chicken finishes cooking and absorbs the flavors.
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8
Stir in the sugar/honey and the remaining 50g of butter. The cold butter emulsifies into the sauce, giving it that signature 'velvet' sheen.
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9
Sprinkle the crushed Kasuri Methi over the curry. This is the 'secret' ingredient that provides the unmistakable floral, savory aroma of real Butter Chicken.
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10
Lower the heat to minimum and pour in the heavy cream. Stir gently in a circular motion until the sauce turns a beautiful pale orange. Do not let it boil after adding cream.
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11
Taste and adjust salt. Turn off the heat and let the dish rest for 5 minutes before serving to allow the flavors to marry perfectly.
💡 Chef's Tips
Always use Kashmiri Red Chili powder; it provides the vibrant red color without making the dish too spicy. Do not skip the Kasuri Methi (dried fenugreek)—it is the soul of the dish and cannot be substituted with fresh fenugreek or other herbs. For a truly authentic 'smoky' flavor, you can use the Dhungar method: place a red-hot piece of charcoal in a small metal bowl inside the curry pot, drizzle a drop of ghee on it, and cover the pot for 2 minutes. If your sauce feels grainy, pass the tomato puree through a fine-mesh sieve before cooking to ensure maximum silkiness.
🍽️ Serving Suggestions
Serve hot with buttery Garlic Naan or fluffy Jeera (cumin) Rice to soak up the gravy. A side of Laccha Pyaz (thinly sliced red onion rings with lemon and chaat masala) provides a refreshing crunch. Pair with a chilled Mango Lassi to complement the creamy richness of the curry. Garnish with a final swirl of cream and a few sprigs of fresh cilantro for a professional presentation.