This creamy, aromatic butter chicken brings the magic of Indian restaurants into your home kitchen. Every bite delivers a perfect balance of tender chicken pieces swimming in a velvety tomato-based sauce enriched with warm spices and fresh cream.
Ingredients You Will Need
For the Chicken Marinade
- 500g boneless chicken thighs – cut into bite-sized pieces
- 1 cup thick yogurt – helps tenderize the meat
- 2 tbsp lemon juice – adds brightness
- 2 tsp Kashmiri red chili powder – for color without excessive heat
- 1 tsp turmeric powder – earthy flavor base
- 2 tsp garam masala – aromatic spice blend
- 1 tbsp ginger-garlic paste – essential flavor foundation
- Salt to taste
For the Makhani Sauce
- 4 tbsp unsalted butter – divided for cooking
- 1 tbsp vegetable oil – prevents butter from burning
- 2 large onions – finely sliced for the base
- 6 ripe tomatoes – blanched and pureed
- 2 tbsp cashew paste – creates silky texture
- 1 cup fresh cream – richness factor
- 1 tsp dried fenugreek leaves – signature flavor
- 1 tsp sugar – balances acidity
Step-by-Step Cooking Method
Step 1: Prepare the Marinade
Combine yogurt, lemon juice, all spices, and ginger-garlic paste in a large mixing bowl. Add chicken pieces and coat each one thoroughly. Cover with plastic wrap and refrigerate for at least 4 hours. For best results, marinate overnight to allow the yogurt enzymes to break down proteins for ultra-tender meat.
Step 2: Cook the Chicken
Preheat your oven to 220°C or heat a grill pan until smoking hot. Thread marinated chicken onto skewers or spread on a baking tray. Cook for 12-15 minutes until edges char slightly and internal temperature reaches 75°C. This charring creates the authentic tandoori flavor profile.
Step 3: Build the Sauce Base
Heat 2 tablespoons butter with oil in a heavy-bottomed pan over medium heat. Add sliced onions and cook slowly for 15-20 minutes, stirring occasionally until deeply caramelized to a rich golden brown. Patience here rewards you with depth of flavor.
Step 4: Add Tomatoes and Spices
Pour in the tomato puree and cook on medium-high heat for 10 minutes until the oil separates from the mixture. Stir in cashew paste and cook for another 5 minutes. Season with salt and sugar.
Step 5: Combine and Finish
Add grilled chicken to the sauce and simmer for 8-10 minutes, allowing flavors to meld. Pour in fresh cream and crumble dried fenugreek leaves between your palms before adding. Finish with remaining butter for glossy appearance.
Chef Tips for Perfect Results
- Use chicken thighs instead of breast – they remain juicier during cooking
- Fresh kasuri methi makes a noticeable difference compared to dried alternatives
- Blend the sauce and strain through a fine mesh for restaurant-smooth texture
- Rest the finished dish for 10 minutes before serving for optimal flavor development
- Never boil the sauce after adding cream – it may curdle
Nutritional Information
Per serving (approximately 250g):
- Calories: 485 kcal
- Protein: 32g
- Carbohydrates: 18g
- Fat: 34g
Serving Suggestions
Serve hot alongside butter naan or fragrant basmati rice. Garnish with a drizzle of cream and fresh coriander leaves. Pair with pickled onions and lemon wedges for the complete experience.
Storage Instructions
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water if the sauce thickens. Freeze for up to 2 months.