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Butter chicken ๐Ÿ— !!

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About the Recipe




Preparation for chicken makhaniFirst marinate chicken with lemon juice, chili powder and salt for 20 minutes.


Next marinate again with yogurt, kasuri methi, oil, turmeric, ginger garlic paste, and garam masala powder.


Cover & rest in the refrigerator for atleast 12 hours. You can keep it as long as 48 hours. The longer the chicken rests in the marinade, the more tender it will be after cooking.Add the cashews to a blender jar along with tomatoes. Make a smooth puree.


If the puree is not smooth, then pass it through a filter. Set this aside.Also make the ginger garlic paste.


How to make butter chicken


Heat a pan with butter & saute cinnamon, cloves and cardamoms for a min.


Add ginger garlic paste, green chilies and fry till it turns fragrant.


Next pour the tomato cashew puree.Add red chili powder, sugar and salt.Mix and cook until the tomato puree becomes thick.


It also begins to leave the sides of the pan.


Pour 1 cup water. Add more or less water to suit your desired consistency.Bring the mix to a boil and simmer for 3 to 5 minutes.


Add chicken and simmer for about 5 minutes.


Butter chicken should become soft and tender. Add garam masala and kasuri methi.


Stir and simmer for about 2 to 3 minutes. Pour chilled cream and switch off the stove.


Garnish butter chicken with coriander leaves and extra cream if desired.

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