Butter Chicken Recipe

Ingredients

• 600 g Chicken Breast (boneless, skinless; can substitute with thigh meat or bone‑in pieces)
• 150 g Plain Yogurt (for the tandoori‑style marination)
• 1 tbsp Lemon Juice (adds acidity to the marination)
• 2 tbsp Ginger‑Garlic Paste (freshly made or store‑bought)
• 1 tsp Red Chili Powder (mild to medium heat)
• ½ tsp Turmeric Powder
• 1 tsp Salt
• 5 Whole Kashmiri Red Chilies (adds color and mild heat; do not use smoked varieties)
• 4 Green Cardamom Pods (lightly crushed)
• 1 tsp Cumin Seeds (lightly toasted)
• 1 pinch Garam Masala (added at the end of sauce preparation)
• 3 tbsp Butter (unsalted, divided)
• 200 g Tomato Puree (smooth, no added sugar)
• 100 ml Heavy Cream (adds silkiness to the Makhni sauce)
• 3 Ice Cubes (optional; used to cool sauce before grinding)

Instructions

1. Marinate the Chicken

   In a mixing bowl combine plain yogurt, lemon juice, ginger‑garlic paste, red chili powder, turmeric, and salt. Add the chicken pieces, coat well, and cover with zip‑lock bag or plastic wrap. Refrigerate for 30 minutes (or up to 8‑12 hours for deeper flavor).

   Time: PT30M

2. Pre‑heat Oven and Prepare Baking Sheet

   Pre‑heat the oven to 250 °C (482 °F). Line a baking sheet with parchment or lightly oil it.

   Time: PT10M

   Temperature: 250°C

3. Grill the Chicken

   Arrange the marinated chicken on the prepared baking sheet and bake for 7‑8 minutes, turning once, until the surface is lightly charred but the interior is still pink. Remove and let rest for 2 minutes, then shred or cut into bite‑size pieces.

   Time: PT8M

   Temperature: 250°C

4. Prepare the Makhni Sauce Base

   Melt 2 tbsp butter in a saucepan over medium heat. Add the whole Kashmiri red chilies, crushed green cardamom pods, and toasted cumin seeds; sauté for 30 seconds. Stir in tomato puree and cook for 4‑5 minutes until the oil begins to separate.

   Time: PT5M

5. Cool and Grind the Sauce

   Remove the saucepan from heat and let the mixture cool for 3‑4 minutes. Transfer to a blender, add 3‑4 ice cubes (optional) and blend until smooth. Return the puree to the saucepan, stir in the remaining 1 tbsp butter and heavy cream, and bring to a gentle simmer.

   Time: PT4M

6. Finish the Makhni Sauce

   Add a pinch of garam masala, taste, and adjust salt if needed. Simmer the sauce on low for 2‑3 minutes until it reaches a silky consistency.

   Time: PT3M

7. Combine Chicken and Sauce

   Add the shredded chicken to the simmering Makhni sauce. Stir gently and cook for another 5 minutes so the chicken absorbs the flavours. If you desire a stronger smoky note, you can briefly smoke the assembled dish over charcoal for 2‑3 minutes.

   Time: PT5M

8. Serve

   Garnish with a drizzle of cream and fresh cilantro if desired. Serve hot with basmati rice, naan, or roti.

   Time: PT0M

Nutrition Facts

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

35 g

Fiber

2 g

Ingredient Substitutions

• Instead of Chicken Breast: Chicken Thighs, Bone‑in Chicken Pieces
• Instead of Plain Yogurt: Greek Yogurt, Buttermilk
• Instead of Lemon Juice: Lime Juice, Tamarind Paste (1 tsp)
• Instead of Ginger‑Garlic Paste: Minced Ginger and Garlic (1:1), Garlic‑Ginger Powder (1 tsp each)
• Instead of Red Chili Powder: Paprika, Cayenne Pepper (½ tsp)
• Instead of Turmeric Powder: Saffron (a pinch, for color), None
• Instead of Salt: Sea Salt, Kosher Salt (¾ tsp)
• Instead of Whole Kashmiri Red Chilies: Paprika (for color only), Anardana (dry pomegranate seeds) for tang
• Instead of Green Cardamom Pods: Cardamom Powder (¼ tsp), None
• Instead of Cumin Seeds: Ground Cumin (½ tsp), None
• Instead of Garam Masala: Mild Curry Powder (¼ tsp), None
• Instead of Butter: Ghee, Olive Oil (2 tbsp, for a lighter version)
• Instead of Tomato Puree: Crushed Tomatoes (200 g), Fresh Ripe Tomatoes, blended
• Instead of Heavy Cream: Full‑fat Coconut Milk (100 ml), Greek Yogurt (100 g, for a tangier sauce)
• Instead of Ice Cubes: Cold Water (1 tbsp), No cooling – grind carefully

Equipment Needed

• Mixing Bowl
• Zip‑Lock Bag or Plastic Wrap
• Oven
• Baking Sheet
• Blender or Food Processor
• Saucepan
• Spatula
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Marinating the chicken for at least 30 minutes to ensure juiciness.
• Cooling the hot sauce before grinding to retain colour and protect the blender.
• Grilling the chicken at high heat for a quick char without over‑cooking.

Chef Tips from the Video

• For an authentic smoky aroma, use a small piece of charcoal in a metal bowl, place it on top of the sauce, and cover the pan for 2 minutes.
• Lightly crush the Kashmiri chilies before adding them to release colour without adding too much heat.
• If you prefer a richer taste, finish the dish with a knob of butter just before serving.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; thaw overnight before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chicken overnight for deeper flavor.
• The Makhni sauce can be prepared up to 2 days ahead; store refrigerated and reheat gently.
• Grilled chicken can be smoked just before serving to retain freshness.

Frequently Asked Questions