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