Butter Chicken (Indian Chicken Makhani)
Butter chicken recipe at its BEST! Creamy, delicious and flavorsome Indian authentic Chicken Makhani made with staples
Dish: Butter Chicken
- Total time
- 45 min
- Active time
- 15 min
- Yield
- 4
- Difficulty
- Medium
Ingredients and Constraints
Ingredients
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
- Optional
Ingredient watchpoints24 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Chili Powder
½ to ¾ teaspoon Kashmiri red chili powder ( (or paprika adjust to taste, reduce for kids))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Salt
¼ to ⅓ teaspoon salt ( (adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger Garlic Paste
¾ tablespoon ginger garlic paste ((or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Turmeric
⅛ teaspoon turmeric ((haldi, optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Garam Masala
¾ to 1 teaspoon garam masala ((adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cumin Powder
½ teaspoon cumin powder ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Powder
1 teaspoon coriander powder ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Kasuri Methi
1 teaspoon kasuri methi ((optional, dried fenugreek leaves))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Butter
2 to 3 tablespoons butter (or ghee (divided))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cinnamon
2 inch cinnamon (piece (optional, for extra flavor))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Green Cardamoms
2 to 4 green cardamoms ((optional, for added flavor))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cloves
2 to 4 cloves ((optional))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Onion
1½ cups (130 grams) onions (sliced (optional, *updated, cuts down acidity from tomatoes))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Ginger Garlic Paste
¾ tablespoon ginger garlic paste ((or ½ tbsp each fine grated ginger and garlic))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Green Chilies
1 to 2 green chilies ( (optional, deseed, slit or chop))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Raw Cashews
28 (42 grams,⅓ cup) whole raw cashews ( (soaked in hot water, sub with ¼ to ⅓ cup heavy cream))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Chili Powder
1 to 2 teaspoons Kashmiri chili powder ((reduce for kids, adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Garam Masala
1 to 1½ teaspoons garam masala ((divided, adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Powder
1 to 1½ teaspoon coriander powder ((optional, adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Cumin Powder
½ teaspoon cumin powder ( (optional, adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Salt
½ to ¾ teaspoon salt ( (adjust to taste))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Hot Water
1½ cups hot water (to make gravy (cut down to 1 cup if omitting cashews))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Heavy Cream
⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Coriander Leaves
2 tablespoons coriander leaves ((fine chopped to garnish))
The source row includes a form, size, temperature, preparation, or handling detail.
Details and source
Additional ingredient notes
Ingredients & Substitutes
Tomatoes: I love starting with good quality fresh ripe & pulpy/meaty tomatoes that are naturally sweet and slightly tart.
But you may use canned versions without added citric acid. Choose between – 1 cup (8 oz) passata / canned tomato puree or ⅓ cup double concentrate tomato paste or 1 – 14 oz can of whole peeled tomatoes. Towards the end if you feel you need more intense tomatoey flavor, feel free to stir in a bit of tomato paste. Greek yogurt/ Hung curd: Marinade requires thick strained yogurt like this Hung curd or Greek yogurt. Using regular yogurt (with whey) will easily let out too much moisture while roasting the chicken & all the spice marinade goes over to the pan. This makes your chicken taste bland. If your yogurt is runny, you may strain it following this Hung curd recipe. Spices: To make a good butter chicken you need a really good garam masala else your dish can end up being bland without any flavors. You can make your own from this Garam masala recipe or use store bought.
Notes
Read my pro tips and Ingredients section in the post.
Soak cashews in hot boiling water for 15 to 30 mins, if you don’t have a powerful blender. Use good quality ripe sweet tomatoes. Avoid using sour/tangy tomatoes. Using onions is optional and you may use them to cut down the sour taste of the tomatoes. The quantity & type of tomatoes and ground spices determine the color of your butter chicken gravy. Butter chicken is a mild curry, using a lot of spices alters the flavor and taste of the sauce. If using almonds, soak them in hot water for a few hours and remove the skin. Grind them with half cup water.
Before You Cook
Constraints, controls, and warnings to review before starting.
Decisions before cookingDetails1
Reviewed comparisons and tradeoffs that affect the path before the first active step.
About Butter Chicken
Butter Chicken has a smooth, rich and silky sauce but tikka masala has a texture from the chopped and caramelized onions.
The original & authentic Chicken Makhani is made with grilled Tandoori Chicken. Bone-in chicken is marinated overnight with thick Hung curd (strained yogurt), spices and herbs. This spiced yogurt marinade imparts tons of flavors to the meat, tenderizes it naturally & helps to remain succulent after grilling & simmering in the sauce. The marinated chicken is grilled in a tandoor, a clay oven which imparts its characteristic smoky aroma. This is then diced and simmered in a spicy buttery and creamy tomato gravy. Since we are not equipped with tandoor at home, the marinated chicken has to be either roasted in a pan or in an oven or grilled on open fire (barbeque). For this post I have done it in a pan. Feel free to grill/bake the chicken in oven or on open fire.
Method Overview
Structured method notes that are separate from the step timeline.
Make Butter Chicken Sauce
Heat 2 tablespoons butter in a pan.
Add the optional whole spices – cinnamon, cloves and cardamoms. Once they begin to sizzle, add ginger garlic paste, green chilies (leave out for kids) and fry on a medium heat for 1 to 2 minutes till the raw smell goes away. Stir in the red chilli powder, garam masala, cumin powder and coriander powder. If your puree is not smooth strain it to the pan. Use a sturdy spoon to strain and discard the residue. Mix well and bring this to a boil on a medium high heat. Be careful as this can easily splatter. Cover partially and let boil on a medium heat, stirring often, until thick.
Grill the chicken on the stove top or Bake in the oven
Make sure your chicken is not too cold.
Option 1: To use oven, preheat the oven to 240 C or 460 F for at least 15 minutes. Skew the chicken on to soaked wooden skewers or place on a greased tray and bake for 20 to 22 minutes, depending on the size of chicken pieces. In between you will have to turn to the other side. Option 2: To pan-fry/grill chicken on griddle/tawa. Add one tablespoon oil/butter or ghee and place the chicken pieces spacing them apart. Fry on a medium heat for 2 mins. Ignore the moisture oozing out of the chicken. Turn the chicken pieces to the other side, don’t burn and do not overcook.
Make Chicken Makhani
After 10 minutes, the sauce should have been thick and traces of fats visible on the sauce.
If you want you may remove the whole spices & discard at this stage. Add chicken to the butter chicken gravy. Pour ½ cup more hot water if the sauce is too thick and simmer for about 5 to 7 minutes till it becomes tender. This is the time the sauce actually develops the flavors. The cook time may vary here. This additional half cup water is not mentioned in the recipe and is optional depending on how long you cook. Add ½ to ¾ teaspoon salt, 1 teaspoon sugar and ½ tablespoon kasuri methi. Stir well and taste test.
Source video
Source video
Method Timeline
Prep
ActivePrep
15 min
Prep time from the source recipe card.
Cook
ActiveCook
30 min
Cook time from the source recipe card.
Total
PassiveTotal
45 min
Total time from the source recipe card.
Step 1
Here are the other ingredients required to marinate the chicken: ¾ to 1 tablespoon lemon juice ¼ to ⅓ teaspoon salt ½ to ¾ teaspoon Kashmiri red chili powder (or paprika adjust to taste, reduce for kids) ¾ to 1 teaspoon garam masala (adjust to taste) 1 teaspoon kasuri methi (optional, dried fenugreek leaves) ⅛ teaspoon turmeric (haldi, optional) ½ teaspoon cumin powder (optional) 1 teaspoon coriander powder (optional) ¾ to 1 tablespoon oil ¾ tablespoon ginger garlic paste (or ½ tbsp very fine grated ginger + ½ tbsp fine pressed/grated garlic) ⅓ cup Greek yogurt or hung curd (read my pro tips)
Image detailsingredients to marinate chickenSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools20
Uses
- ½ kg (1.1 lbs) boneless chicken ( (cut to 1 inch pieces))
- ½ to ¾ teaspoon Kashmiri red chili powder ( (or paprika adjust to taste, reduce for kids))
- ¼ to ⅓ teaspoon salt ( (adjust to taste))
- ¾ to 1 tablespoon lemon juice
- ⅓ cup Greek yogurt ((hung curd/thick curd, refer notes))
- ¾ tablespoon ginger garlic paste ((or ½ tbsp fine grated ginger + ½ tbsp fine grated garlic))
- ⅛ teaspoon turmeric ((haldi, optional))
- ¾ to 1 teaspoon garam masala ((adjust to taste))
- ½ teaspoon cumin powder ((optional))
- 1 teaspoon coriander powder ((optional))
- 1 teaspoon kasuri methi ((optional, dried fenugreek leaves))
- ¾ to 1 tablespoon oil
- ¾ tablespoon ginger garlic paste ((or ½ tbsp each fine grated ginger and garlic))
- 1 to 2 teaspoons Kashmiri chili powder ((reduce for kids, adjust to taste))
- 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
- 1 to 1½ teaspoon coriander powder ((optional, adjust to taste))
- ½ teaspoon cumin powder ( (optional, adjust to taste))
- ½ to ¾ teaspoon salt ( (adjust to taste))
- ½ tablespoon Kasuri methi ((dried fenugreek leaves))
- 2 tablespoons coriander leaves ((fine chopped to garnish))
Step 2
Make sure there is no excess moisture on your chicken. Pat dry with kitchen tissues/paper, if required. Add red chili powder, salt and lemon juice. Mix well, cover and rest for 20 mins. This step seasons your chicken well and this is always followed by the Indian restaurant chefs. (But if you don’t care, you may marinate everything at one shot using all the marinade ingredients at once.)
Image detailsspiced chicken for murgh makhaniSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Checks2
TimingInfoTimingfor 20 mins
Target: 20 minute
Expected state: Mix well, cover and rest for 20 mins.
HoldingMain recipeSource holding instruction
Make sure there is no excess moisture on your chicken. Pat dry with kitchen tissues/paper, if required. Add red chili powder, salt and lemon juice. Mix well, cover and rest for 20 mins. This step seasons your chicken well and this is always followed by the Indian restaurant chefs. (But if you don’t care, you may marinate everything at one shot using all the marinade ingredients at once.)
Why and source
This step has reviewed source-backed guidance.
Step 3
Later add ginger garlic paste, garam masala, cumin powder, coriander powder, kasuri methi, turmeric and hung curd/ Greek yogurt. Mix well and cover. Let the chicken rest in the marinade for a minimum of 12 hours in the refrigerator. The longer you leave the more tender and juicer the chicken is going to be. You can leave this for a maximum of 48 hours.
Image detailsmarinade for chicken makhaniSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Checks2
TimingInfoTiming12 hours
Target: 720 minute
Expected state: Let the chicken rest in the marinade for a minimum of 12 hours in the refrigerator.
HoldingMain recipeSource holding instruction
Later add ginger garlic paste, garam masala, cumin powder, coriander powder, kasuri methi, turmeric and hung curd/ Greek yogurt. Mix well and cover. Let the chicken rest in the marinade for a minimum of 12 hours in the refrigerator. The longer you leave the more tender and juicer the chicken is going to be. You can leave this for a maximum of 48 hours.
Inputs and tools1
Uses
- 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
Why and source
This step has reviewed source-backed guidance.
Step 4
When you are ready to make the sauce, prepare the following ingredients. Keep the chicken out of the refrigerator, as we don’t want to grill/ pan-fry the cold chicken. 2 tablespoon butter ¾ tablespoon ginger garlic paste (or ½ tbsp each very fine grated ginger and garlic) 1 to 2 green chilies (deseed,slit or chop, avoid for kids) 1 to 2 teaspoon Kashmiri red chili powder or paprika (adjust to suit your taste and color) 1 to 1½ teaspoon garam masala (adjust to taste, divided) ½ teaspoon cumin powder (optional) 1 to 1½ teaspoon coriander powder (optional) ½ tablespoon kasuri methi crushed 1 cinnamon (optional, 2 inch piece, if using Ceylon cinnamon, feel free to use more) 4 green cardamoms (optional) 4 cloves (optional)
Image detailsingredients for sauceSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools6
Uses
- 2 to 3 tablespoons butter (or ghee (divided))
- 2 inch cinnamon (piece (optional, for extra flavor))
- 2 to 4 green cardamoms ((optional, for added flavor))
- 2 to 4 cloves ((optional))
- 1 to 2 green chilies ( (optional, deseed, slit or chop))
- 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
Step 5
I have updated this recipe to use onions. It is optional but helps to cut down the sour taste of the tomatoes, especially if you are using canned tomatoes or passata. Heat 1 to 2 tbsp oil in a pan and add 1½ cups (130 grams) sliced onions (1 medium yellow onion) and saute on a medium heat until slightly golden, for 7 to 8 minutes. You don’t need to brown them. Cool down slightly and add to the blender.
medium heatStep 6
To the same blender jar add tomatoes – you can either use 600 grams (1.3 lbs.) diced fresh tomatoes or 1 cup passata/ canned tomato puree or ⅓ cup double concentrate tomato paste or 1 – 14 oz can whole peeled tomatoes. Also add 28 whole cashews (42 grams, ⅓ cup) – (or omit nuts to substitute with ¼ to ⅓ heavy cream later at the end) Pour half cup water to the blender. Grind to a smooth puree. Alternately, If you do not have a powerful blender, you may soak the cashews in ½ cup hot water for 30 mins and then puree them separately in a small coffee grinder like the way I did.
Image detailspuree tomatoes and cashewsSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Checks1
TimingInfoTimingfor 30 mins
Target: 30 minute
Expected state: Alternately, If you do not have a powerful blender, you may soak the cashews in ½ cup hot water for 30 mins and then puree them separately in a small coffee grinder like the way I did.
Inputs and tools4
Uses
- 28 (42 grams,⅓ cup) whole raw cashews ( (soaked in hot water, sub with ¼ to ⅓ cup heavy cream))
- ½ cup water (to blend (more if required))
- 1½ cups hot water (to make gravy (cut down to 1 cup if omitting cashews))
- ⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
Why and source
This step has reviewed source-backed guidance.
Step 7
To make the cashew cream, I grind the cashews first to a powder and then add ¼ cup water and grind again. Pour another ¼ cup water and grind again. Puree them very smooth. I leave the pureeing part for you to decide. Choose the method that works for you, depending on the kind of grinder/blender you own – together or separately but smoother the better.
Image detailspureed tomatoes with cashewsSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference 
Image detailssaute ginger garlicSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools1
Uses
- ⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
Step 8
Heat 2 tablespoons butter in a pan. Add the optional whole spices – cinnamon, cloves and cardamoms. Once they begin to sizzle, add ginger garlic paste, green chilies (leave out for kids) and fry on a medium heat for 1 to 2 minutes till the raw smell goes away.
medium heat
Image detailstemper spices for butter chicken sauceSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Visual cue
Once they begin to sizzle, add ginger garlic paste, green chilies (leave out for kids) and fry on a medium heat for 1 to 2 minutes till the raw smell goes away.
Checks2
Visual cueInfoVisualOnce they begin to sizzle, add ginger garlic paste, green chilies (leave out for kids) and fry on a medium heat for 1 to 2 minutes till the raw smell goes away.
Expected state: Once they begin to sizzle, add ginger garlic paste, green chilies (leave out for kids) and fry on a medium heat for 1 to 2 minutes till the raw smell goes away.
TimingInfoTimingfor 1 to 2 minutes
Target: 1-2 minute
Expected state: Once they begin to sizzle, add ginger garlic paste, green chilies (leave out for kids) and fry on a medium heat for 1 to 2 minutes till the raw smell goes away.
Inputs and tools1
Uses
- 2 to 3 tablespoons butter (or ghee (divided))
Why and source
This step has reviewed source-backed guidance.
Step 9
Turn off the heat. Stir in the red chilli powder, garam masala, cumin powder and coriander powder.
Image detailsstir in the spicesSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools1
Uses
- 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
Step 10
Pour the puree. If your puree is not smooth strain it to the pan.
Step 11
Use a sturdy spoon to strain and discard the residue.
Step 12
Mix well and bring this to a boil on a medium high heat. Be careful as this can easily splatter.
Warning:
Be careful as this can easily splatter.
medium high heatStep 13
Cover partially and let boil on a medium heat, stirring often, until thick. This takes about 12 to 15 mins, depending on the kind of cookware and stove.
medium heat
Image detailscover the potSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Visual cue
until thick.
Checks2
TextureInfoTextureuntil thick.
Expected state: until thick.
TimingInfoTimingabout 12 to 15 mins
Target: 12-15 minute
Expected state: This takes about 12 to 15 mins, depending on the kind of cookware and stove.
Why and source
This step has reviewed source-backed guidance.
Step 14
This is how it should look, at this stage stir in the cashew cream or puree if you made it separately. (If you are substituting cashews with heavy cream, wait till the end to include it. Do not add here)
Image detailsadd cashew creamSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools1
Uses
- ⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
Step 15
Pour 1½ cups hot water and mix well. (If you are not using cashews, cut down to 1 cup)
Step 16
Simmer this, partially covered for 10 mins or until the sauce thickens & traces of fats/butter are visible on top of the sauce. Meanwhile proceed with the next step.
Image detailssimmer butter chicken sauceSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Visual cue
until the sauce thickens & traces of fats/butter are visible on top of the sauce.
Checks2
Visual cueInfoVisualuntil the sauce thickens & traces of fats/butter are visible on top of the sauce.
Expected state: until the sauce thickens & traces of fats/butter are visible on top of the sauce.
TimingInfoTimingfor 10 mins
Target: 10 minute
Expected state: Simmer this, partially covered for 10 mins or until the sauce thickens & traces of fats/butter are visible on top of the sauce.
Inputs and tools1
Uses
- 2 to 3 tablespoons butter (or ghee (divided))
Why and source
This step has reviewed source-backed guidance.
Step 17
Make sure your chicken is not too cold. Option 1: To use oven, preheat the oven to 240 C or 460 F for at least 15 minutes. Skew the chicken on to soaked wooden skewers or place on a greased tray and bake for 20 to 22 minutes, depending on the size of chicken pieces. In between you will have to turn to the other side. Option 2: To pan-fry/grill chicken on griddle/tawa. Add one tablespoon oil/butter or ghee and place the chicken pieces spacing them apart. Fry on a medium heat for 2 mins. Ignore the moisture oozing out of the chicken. Turn the chicken pieces to the other side, don’t burn and do not overcook.
medium heat
Image detailspan fry chickenSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Checks2
TemperatureInfoTemperature460 F
Target: 460 degree-fahrenheit
Expected state: Option 1: To use oven, preheat the oven to 240 C or 460 F for at least 15 minutes.
TimingInfoTiming15 minutes
Target: 15 minute
Expected state: Option 1: To use oven, preheat the oven to 240 C or 460 F for at least 15 minutes.
Inputs and tools1
Uses
- 2 to 3 tablespoons butter (or ghee (divided))
Why and source
This step has reviewed source-backed guidance.
Step 18
Cook till the chicken is just done and all the moisture evaporates. Optional – If you want browned chicken, increase the flame to high and roast until they turn golden or light brown on both the sides. Be careful as this can easily burn the masala & dry out your chicken. This way roast the chicken pieces in 2 to 3 batches, depending on the size of your skillet. Avoid browning in a non-stick pan.
Warning:
Be careful as this can easily burn the masala & dry out your chicken.
Image detailsgrilled chickenSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Visual cue
until they turn golden or light brown on both the sides.
Checks1
Visual cueInfoVisualuntil they turn golden or light brown on both the sides.
Expected state: until they turn golden or light brown on both the sides.
Inputs and tools1
Uses
- 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
Why and source
This step has reviewed source-backed guidance.
Step 19
After 10 minutes, the sauce should have been thick and traces of fats visible on the sauce. If you want you may remove the whole spices & discard at this stage.
Image detailsthick sauce for murgh makhaniSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Checks1
TimingInfoTiming10 minutes
Target: 10 minute
Expected state: After 10 minutes, the sauce should have been thick and traces of fats visible on the sauce.
Why and source
This step has reviewed source-backed guidance.
Step 20
Add chicken to the butter chicken gravy.
Image detailsadd grilled chicken to sauceSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools1
Uses
- 2 to 3 tablespoons butter (or ghee (divided))
Step 21
Pour ½ cup more hot water if the sauce is too thick and simmer for about 5 to 7 minutes till it becomes tender. This is the time the sauce actually develops the flavors. The cook time may vary here. This additional half cup water is not mentioned in the recipe and is optional depending on how long you cook. But I always use.
5 min-7 min
Image detailspour hot waterSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Checks1
TimingInfoTimingabout 5 to 7 minutes
Target: 5-7 minute
Expected state: Pour ½ cup more hot water if the sauce is too thick and simmer for about 5 to 7 minutes till it becomes tender.
Why and source
This step has reviewed source-backed guidance.
Step 22
Add ½ to ¾ teaspoon salt, 1 teaspoon sugar and ½ tablespoon kasuri methi. Stir well and taste test. If required add more garam masala & another tablespoon butter for additional flavor.
Image detailsadd spices and herbsSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools3
Uses
- 2 to 3 tablespoons butter (or ghee (divided))
- 1 to 1½ teaspoons garam masala ((divided, adjust to taste))
- 1 teaspoon sugar ( (to balance the flavors))
Step 23
Stir in ¼ to ⅓ cup heavy cream. (If you have not used cashews, you will use ½ to 2/3 cup in total). Or you can also temper the cream to prevent splitting. Take a few tablespoons of the hot gravy to a small bowl and stir in the cream. Mix and then pour the cream to the butter chicken. This prevents cream from splitting.
Image detailsstir in cream and garnish with coriander leavesSwasthis Recipes · Butter Chicken Recipe (Indian Chicken Makhani)Dev reference Inputs and tools2
Uses
- ⅓ cup (80 to 100 ml) heavy cream ( or whipping cream (divided))
- 2 to 3 tablespoons butter (or ghee (divided))
Handling and Storage
Reviewed hold, storage, make-ahead, and service-timing guidance.
Serving Suggestions
Butter Chicken is best served with Jeera rice , Turmeric Rice, plain fluffy Basmati Rice, Tandoori Roti, Naan or Paratha.
To extend your menu, you may try Kachumber salad or onion salad, Jeera aloo or Paneer Tikka.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Why this works
Quick kitchen reasons behind the main choices.
Marinade
For this recipe you require 500 grams (1.1 lbs) boneless chicken.
You can use thighs or breasts like the way I use. A lot of people prefer thighs for the flavor and additional fats.
Article photos
Photos used with the article notes.
Source: Butter Chicken Recipe (Indian Chicken Makhani)
Testing notes
Useful tests and side-by-side notes after the method is clear.
Expert Tips
Marination is the key to get flavorful, tender & succulent pieces of chicken.
Yogurt in the marinade tenderizes the chicken so do not skip it. Makhani recipe never uses onion.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
4
Marinade
Source step 2 creates or uses marinade.
Paste
Source step 1 creates or uses paste.
Sauce
Source step 4 creates or uses sauce.
Extra useful notes
Short source-backed recommendations and facts that do not need a step.
Read my pro tips and Ingredients section in the post.
Read my pro tips and Ingredients section in the post.
Soak cashews in hot boiling water for 15 to 30 mins, if you don’t have a powerful blender.
Soak cashews in hot boiling water for 15 to 30 mins, if you don’t have a powerful blender.
Use good quality ripe sweet tomatoes. Avoid using sour/tangy tomatoes.
Use good quality ripe sweet tomatoes. Avoid using sour/tangy tomatoes.
Using onions is optional and you may use them to cut down the sour taste of the tomatoes.
Using onions is optional and you may use them to cut down the sour taste of the tomatoes.
The quantity & type of tomatoes and ground spices determine the color of your butter chicken gravy.
The quantity & type of tomatoes and ground spices determine the color of your butter chicken gravy.
Butter chicken is a mild curry, using a lot of spices alters the flavor and taste of the sauce.
Butter chicken is a mild curry, using a lot of spices alters the flavor and taste of the sauce.
If using almonds, soak them in hot water for a few hours and remove the skin.
If using almonds, soak them in hot water for a few hours and remove the skin. Grind them with half cup water. You can also use ¼ cup blanched almond flour, grind it with half cup water until really smooth.
You can also use 1 -14 oz whole peeled tomatoes to sub fresh tomatoes
You can also use 1 -14 oz whole peeled tomatoes to sub fresh tomatoes
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Butter Chicken Recipe (Indian Chicken Makhani)
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