Name: Butter Chicken – The Bombay Chef
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 People
Cuisine: Indian
Ingredients: 500 g Chicken (boneless, cut into chunks); 1 tsp Garlic paste; 1 tsp Ginger paste; 1 tsp Red chili powder; 1 tsp Salt; 1 tbsp Oil; 1 tbsp Butter; 1 large Onion (roughly chopped); 4-5 medium Tomatoes (roughly chopped); 1/4 cup Cashew nuts; 1/2 cup Water; 1 tsp Garlic paste; 1 tsp Salt; 1 tsp Malt vinegar; 1 tsp Sugar; 1 tsp Garam masala powder; 1 tbsp Red chili powder; 1 tbsp Butter; 1/4 cup Fresh cream; 1 tsp Kasuri methi (crushed); 1 tbsp Fresh cream (for garnish); 1/2 tsp Kasuri methi (for garnish)

Ready in

65 mins

Cuisine

Indian · North Indian

Prep Time

30 min

Cook Time

35 min

Serving

4 People

Calories / Serving

~450 kcal

Recipe by The Bombay Chef - Varun Inamdar on YouTube

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.

Adjust servings

Tap an ingredient to mark it ready0 of 22 ready

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

⚠ Contains Allergens

DairyNuts

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. Marinate 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 marinated 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. Sauté 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 simmer 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 simmer 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.

Was this recipe helpful?

Comments

Loading comments...

Favorite Recipes

Recently Generated Recipes