Butter Chicken Recipe (Chicken Makhani)

🧂 Ingredients

• 2 1/2 pounds of skinless

  thinly sliced chicken (dark, white, or combination of both)
• 2 ½ teaspoons sea salt
• ½ teaspoon black pepper
• 2 teaspoons red chili powder
• 1 teaspoon ground coriander
• ½ teaspoon turmeric
• ½ teaspoon kasoori methi
• 1 tablespoon + 1 teaspoon garlic paste

  see video
• 1 tablespoon ginger paste

  see video
• ½ cup whole milk yogurt
• Juice of 1 lemon
• 3 tablespoons ghee or oil
• 1 stick + 4 tablespoons cold unsalted butter

  cut up
• 2 peeled thinly sliced red onions
• 1 tablespoon garlic paste

  see video
• 1 tablespoon ginger paste

  see video
• 1 tablespoon garam masala
• ½ teaspoon red chili powder
• 1 teaspoon kasoori meth
• 5 seeded dried chiles

  I used kasmiri
• 1 seeded and roughly chopped jalapeño
• 10 cored and roughly cut Roma tomatoes
• ½ cup cashews
• ¼ cup heavy whipping cream
• 1 stick cubed unsalted butter
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Instructions

• 1 Start by preparing the chicken and cutting it into bit size pieces.
• 2 Next, add the salt, pepper, chili powder, coriander, turmeric, kasoori methi,
  garlic, ginger, yogurt, and lemon to a large bowl along with the prepared
  chicken and mix thoroughly. Cover the bowl with plastic and keep it in the
  refrigerator to marinate for 1 hour.
• 3 While the chicken is marinating, start on the sauce.
• 4 Add 2 tablespoons of unsalted butter to a large rondeau pot over low to medium
  heat and caramelize the red onions until they are well browned, which takes
  about 30 minutes. Stir every 5 to 6 minutes.
• 5 Next, mix in the ginger and garlic, and cook until the garlic is fragrant, which
  takes about 30 to 45 seconds.
• 6 Add in the garam masala, chili powder, ½ teaspoon of kasoori methi, dried
  chiles, and jalapaño, and mix for 1 to 2 minutes. You may need to add some water
  to scrape up some of the fond. See chef notes.
• 7 Place in the tomatoes and cashews, stir and cover with a lid, and cook for 20
  minutes on low to medium heat. Come back every 5 to 7 minutes to give it a quick
  stir.
• 8 Next, transfer the mixture to a blender and blend on high speed until smooth.
• 9 Strain the mixture back into the pot and keep warm on low heat. See chef notes
  on thinning out.
• 10 Whisk in 1 stick of cold butter until mixed in and then add in the whipped cream
  and stir to combine.
• 11 Adjust the seasonings of the sauce with salt. Keep warm.
• 12 In a separate large rondeau or frying pan with ghee or oil over medium-high
  heat, add the marinated chicken once the butter or oil begins to smoke lightly.
• 13 Spread the chicken out across the pan and cook the chicken for 3 to 4 minutes,
  and then stir-fry for 1 to 2 minutes or until cooked throughout. See chef notes
  on searing.
• 14 Transfer the cooked chicken to the pot with sauce and finish by mixing in fresh
  chopped cilantro, remaining ½ teaspoons of kasoori methi, and 2 tablespoons of
  butter and serve.

Nutrition Info