Recipe
Butter Chicken (Chicken Makhani)
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- 4
Ingredients
For the chicken
For the sauce
Method
Step 1: Mix the chicken with the yogurt, ginger garlic paste, garam masala, chili powder and salt. Leave to marinate for at least 20 minutes at room temperature, or covered in the fridge for up to 24 hours.
Step 2: Heat the oil in a large skillet over medium-high heat. Shake off excess marinade and add the chicken in a single layer, working in two batches if needed. Cook without moving for 3 minutes, until browned and slightly charred underneath, then turn and cook 2 minutes more. It doesn't need to be cooked through. Set aside.
Tip: Crowding the pan makes the chicken release liquid and steam instead of browning.
Step 3: Melt 2 tablespoons of the butter in the same pan over medium heat. Add the onion and cook until soft and golden, about 8 minutes. Stir in the ginger garlic paste and cook for 1 minute.
Step 4: Add the cumin, garam masala, chili powder and cayenne and stir for 30 seconds. Pour in the tomato puree, water, sugar and salt. Simmer, stirring often, for 10 minutes, until the sauce darkens and you see butter pooling at the edges.
Step 5: For a smooth sauce, blend it with a stick blender. Return the chicken and any juices to the pan and simmer gently for 8 to 10 minutes, until the chicken is cooked through.
Step 6: Stir in the cream, fenugreek leaves and the last tablespoon of butter. Simmer for 2 minutes. Taste and adjust the salt or add a pinch more sugar if the tomatoes taste sharp. Scatter with cilantro and serve.
Tips
- Kashmiri chili powder gives the sauce its deep red colour without much heat. Sweet paprika is the closest substitute.
- Fenugreek leaves are sold in Indian grocers and many supermarkets. Crush them between your palms as you add them to release the aroma.
- If the sauce splits after you add the cream, keep the heat low and stir in a tablespoon of water.
Variations
- Lighter: use half-and-half or evaporated milk instead of heavy cream.
- Paneer butter masala: swap the chicken for 14 ounces (400 g) cubed paneer and skip the marinating and browning. Add it to the sauce for the last 5 minutes.
Storage and make-ahead
Keeps in the fridge for up to 3 days and the flavour improves overnight. Freezes well for up to 3 months. Reheat gently on the stove with a splash of water so the sauce doesn't split.
