Butter Chicken – The Bombay Chef
Recipe Summary
- Learn how to make a rich and creamy Butter Chicken, also known as Chicken Makhani, in this easy-to-follow one-pot recipe. This classic Indian dish features tender marinated chicken pieces simmered in a velvety smooth tomato and cashew-based gravy, finished with butter and cream.
All Ingredients - For Chicken Marinade
- Chicken (boneless, cut into chunks) 500 g
- Garlic paste 1 tsp
- Ginger paste 1 tsp
- Red chili powder 1 tsp
- Salt 1 tsp
All Ingredients - For Gravy Base
- Oil 1 tbsp
- Butter 1 tbsp
- Onion (roughly chopped) 1 large
- Tomatoes (roughly chopped) 4-5 medium
- Cashew nuts 1/4 cup
- Water 1/2 cup
- Garlic paste 1 tsp
- Salt 1 tsp
- Malt vinegar 1 tsp
- Sugar 1 tsp
- Garam masala powder 1 tsp
- Red chili powder 1 tbsp
All Ingredients - For Finishing & Garnish
- Butter 1 tbsp
- Fresh cream 1/4 cup
- Kasuri methi (crushed) 1 tsp
- Fresh cream (for garnish) 1 tbsp
- Kasuri methi (for garnish) 1/2 tsp
Tools You'll Need
- Pan
- Immersion blender
- Bowl
- Strainer
- Ladle
Don't have an ingredient? Try these swaps
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)
No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Garam masala?
- 1 tsp cumin + 1/2 tsp coriander + 1/4 tsp cinnamon + 1/4 tsp cardamom
⚠ Contains Allergens
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a bowl, add chicken chunks. Add garlic paste, ginger paste, red chili powder, and salt. Mix well to coat the chicken evenly. for .
Step 2: Pan-fry the Chicken
Heat 2 tablespoons of oil in a pan over medium heat. Once the oil is medium hot, add the chicken pieces to the pan. Fry the chicken until almost done and lightly browned, about per side. Transfer the cooked chicken to a separate bowl.
Step 3: Prepare the Gravy Base
In the same pan used for chicken, add the roughly chopped onion. Add 1 tablespoon of oil and 1 tablespoon of butter. the onions until they are lightly sweated and translucent. Add the roughly chopped tomatoes and cashew nuts. Mix well. Add 1/2 cup of water, 1 teaspoon of garlic paste, 1 teaspoon of salt, 1 teaspoon of malt vinegar, 1 teaspoon of sugar, 1 teaspoon of garam masala powder, and 1 tablespoon of red chili powder. Mix all ingredients evenly.
Step 4: Simmer and Puree the Gravy Base
Let the mixture for at least until the entire mixture becomes nice and mushy. Turn off the flame and transfer the softened mixture into another container. Use a hand blender to blend the mixture into a fine, smooth pulp.
Step 5: Strain the Gravy
Strain the pureed mixture back into the same pan through a fine-mesh sieve. Press down on the solids with a spoon or ladle to extract as much liquid as possible, ensuring a velvety smooth gravy. Discard the remaining seeds and skin.
Step 6: Finish the Butter Chicken
Reheat the strained gravy over medium heat. Add 1 tablespoon of butter, 1/4 cup of fresh cream, and the cooked chicken pieces. Add 1 teaspoon of crushed kasuri methi. Stir everything together and let the gravy for , allowing the flavors to meld and the chicken to absorb the gravy.
Step 7: Serve and Garnish
Ladle the hot Butter Chicken into a serving bowl. Garnish with a swirl of fresh cream and a sprinkle of crushed kasuri methi.
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