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Butter Chicken Recipe (Chicken Makhani)

A rich, creamy Indian chicken curry with a spiced tomato-cashew sauce and buttery finish.
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Servings: 8 servings

Ingredients

  • 2 1/2 pounds skinless thinly sliced chicken dark, white, or a combination
  • 2 1/2 teaspoons sea salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons red chili powder
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon kasoori methi
  • 1 tablespoon + 1 garlic paste see video (use total amount as listed)
  • 1 tablespoon ginger paste see video
  • 1/2 cup whole milk yogurt
  • lemon juice juice of 1 lemon
  • 3 tablespoons ghee or oil for cooking chicken
  • 1 1/4 sticks cold unsalted butter cut up (1 stick + 4 tablespoons)
  • 2 red onions peeled and thinly sliced
  • 1 tablespoon garlic paste for sauce (see video)
  • 1 tablespoon ginger paste for sauce (see video)
  • 1 tablespoon garam masala
  • 1/2 teaspoon red chili powder for sauce
  • 1 teaspoon kasoori methi for sauce (listed as kasoori meth)
  • 5 seeded dried chiles I used Kashmiri
  • 1 seeded and roughly chopped jalapeño
  • 10 Roma tomatoes cored and roughly cut
  • 1/2 cup cashews
  • 1/4 cup heavy whipping cream
  • 1 stick unsalted butter cubed
  • 2 tablespoons fresh cilantro chopped
  • salt to taste (for sauce adjustment)

Instructions

  • Cut the chicken into bite-size pieces and place in a large bowl.
  • Add 2 1/2 teaspoons sea salt, 1/2 teaspoon black pepper, 2 teaspoons red chili powder, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon kasoori methi, the garlic paste (total amount listed in ingredients), 1 tablespoon ginger paste, 1/2 cup yogurt, and the juice of 1 lemon to the chicken; mix thoroughly to coat.
  • Cover and refrigerate the chicken to marinate for 1 hour.
  • While the chicken marinates, heat 2 tablespoons unsalted butter in a large rondeau or heavy pot over low–medium heat and caramelize the thinly sliced red onions, stirring every 5–6 minutes, until deeply browned, about 30 minutes.
  • Add 1 tablespoon ginger paste and 1 tablespoon garlic paste to the browned onions and cook 30–45 seconds until fragrant.
  • Stir in 1 tablespoon garam masala, 1/2 teaspoon red chili powder (sauce), 1 teaspoon kasoori methi, the dried chiles, and the chopped jalapeño; cook 1–2 minutes, adding a splash of water if needed to deglaze and loosen browned bits.
  • Add the cored, roughly cut Roma tomatoes and 1/2 cup cashews; stir, cover, and simmer on low–medium heat for 20 minutes, stirring every 5–7 minutes.
  • Transfer the tomato-cashew mixture to a blender and blend on high until smooth; remove center piece of blender lid or cover with a towel to release steam safely.
  • Strain the blended sauce back into the pot through a fine-mesh strainer, return to low heat, and whisk in 1 stick (cubed) cold unsalted butter until incorporated.
  • Stir in 1/4 cup heavy whipping cream and adjust seasoning with salt; keep the sauce warm on low heat. If sauce is too thick, thin by blending with about 1 cup cold water and straining or by adding small amounts of water until desired consistency.
  • Heat 3 tablespoons ghee or oil in a large frying pan or second rondeau over medium–high heat until it just begins to smoke lightly.
  • Add the marinated chicken in a single layer (work in batches if needed so pieces do not touch) and cook undisturbed 3–4 minutes, then stir-fry 1–2 minutes until cooked through and lightly seared.
  • Transfer the cooked chicken into the warm sauce and stir to combine; finish by mixing in the remaining 1/2 teaspoon kasoori methi, 2 tablespoons butter, and 2 tablespoons chopped fresh cilantro.
  • Keep warm briefly and serve.

Equipment

  • Large Bowl
  • large rondeau or large pot
  • frying pan or second rondeau
  • Blender
  • Fine Mesh Strainer
  • Knife and cutting board
  • Measuring Spoons
  • Spatula or Wooden Spoon

Notes

  • This is best served immediately but can be kept warm in the sauce for up to 30 minutes.
  • Marinating up to overnight is possible but not required.
  • Deglaze the pan with 3–4 tablespoons cold water to release the fond if needed.
  • When blending hot mixture, remove the blender lid centerpiece or cover with a towel to release steam.
  • To thin the sauce after blending, swirl about 1 cup cold water in the blender before straining.
  • For a good sear, cook the chicken in batches so pieces are not touching.