1-Step 1: Initial Chicken Marinade Begin by preparing your chicken. Cut 1.1 lbs of boneless chicken into 1-inch pieces for even cooking. Place the chicken in a large bowl and add ¾ to 1 tablespoon of lemon juice, ½ to ¾ teaspoon of Kashmiri red chili powder (or paprika), and ¼ to ⅓ teaspoon of salt. Mix everything well to coat the chicken evenly. Cover the bowl and let it rest for 20 minutes at room temperature. This initial marination with acidic lemon juice begins the tenderizing process and allows the salt to penetrate the meat.

2-Step 2: Complete the Yogurt Marinade After the initial rest, add the remaining marinade ingredients to the chicken: ⅓ cup of thick Greek yogurt or hung curd, 1 teaspoon of kasuri methi, ¾ to 1 tablespoon of oil, ⅛ teaspoon of turmeric, ¾ tablespoon of ginger garlic paste, 1 teaspoon of coriander powder, ½ teaspoon of cumin powder, and ¾ to 1 teaspoon of garam masala. Mix thoroughly, ensuring each piece of chicken is well-coated with the yogurt-spice mixture. Cover the bowl and refrigerate for at least 12 hours, or preferably overnight. Longer marination (up to 48 hours) yields more tender, flavorful chicken.

3-Step 3: Prepare the Tomato-Cashew Puree While the chicken marinates, you can prepare the sauce base. If using onions to reduce acidity, sauté 1½ cups of sliced onions in a little oil until they turn lightly golden, then let them cool completely. In a blender, combine 600 grams of fresh tomatoes (or your chosen tomato substitute like passata or canned puree), the cooled sautéed onions (if using), 28 soaked raw cashews, and ½ cup of water. Blend until completely smooth. For the smoothest results, blend the cashews separately first, then combine with the tomato mixture. If you prefer an ultra-smooth sauce, strain the puree through a fine-mesh sieve.

4-Step 4: Bring Chicken to Room Temperature Before cooking, remove the marinated chicken from the refrigerator and let it come to room temperature. This takes about 20-30 minutes and ensures even cooking. Cold chicken placed directly on heat cooks unevenly, with the outside overcooking before the inside is done.

5-Step 5: Begin the Sauce Base Heat 2 to 3 tablespoons of butter or ghee in a large, heavy-bottomed pan or Dutch oven over medium heat. If using whole spices for extra aroma, add the 2-inch cinnamon piece, 2 to 4 green cardamoms, and 2 to 4 cloves to the hot butter. Fry these whole spices for about 30 seconds until they become fragrant. Be careful not to burn them, as this creates a bitter taste.

6-Step 6: Add Aromatics to the Sauce Add ¾ tablespoon of ginger garlic paste and 1 to 2 deseeded, chopped green chilies (if using) to the pan. Sauté these aromatics for 1-2 minutes until the raw smell disappears and they become fragrant. This step is crucial for removing the harsh, raw flavor of ginger and garlic. Remove the pan from the heat momentarily to prevent burning the spices in the next step.

7-Step 7: Add Ground Spices With the pan off the heat, stir in 1 to 2 teaspoons of Kashmiri chili powder or paprika, 1 to 1½ teaspoons of garam masala (save the rest for later), ½ teaspoon of cumin powder, and 1 to 1½ teaspoons of coriander powder. Adding these ground spices to the hot butter while the pan is off the heat prevents burning and allows their flavors to bloom. Stir quickly to combine.

8-Step 8: Add the Tomato-Cashew Puree Return the pan to medium heat and pour in the prepared tomato-cashew puree. If you haven’t strained it yet and want a smoother sauce, you can strain it as you pour. The puree will splatter initially, so be careful. Stir well to combine the puree with the spiced butter mixture.

9-Step 9: Cook the Sauce Base Cover the pan and cook the sauce on medium heat for 12-15 minutes. During this time, the sauce will thicken considerably and the butter or oil will begin to separate from the tomato mixture. This separation (known as the oil rising to the top) indicates that the tomatoes are properly cooked and the sauce has developed its full flavor. Stir occasionally to prevent sticking.

10-Step 10: Add Water and Simmer Once the sauce has thickened and oil has separated, add 1½ cups of hot water (reduce to 1 cup if you omitted cashews). Stir well to combine. Simmer the sauce uncovered for about 10 minutes until it reaches your desired consistency. If you used whole spices, remove and discard them at this point. The cinnamon, cardamom, and cloves have infused their flavors into the sauce.

11-Step 11: Cook the Marinated Chicken While the sauce simmers, cook your marinated chicken. You have several options: Griddle or Grill Pan: Heat a griddle over high heat and cook the chicken pieces for 3-4 minutes per side until charred and just cooked through. Oven Method: Preheat your oven to 460°F (240°C). Arrange the chicken pieces on a baking sheet and bake for 20-22 minutes, turning halfway through. Stovetop Pan-Fry: Heat oil in a skillet and cook the chicken pieces over medium-high heat until browned and cooked through. The goal is to achieve some charring on the chicken for that authentic tandoor flavor without overcooking. The chicken should be just done when added to the sauce, as it will continue cooking briefly in the gravy.

12-Step 12: Combine Chicken and Sauce Add the grilled or cooked chicken pieces to the simmering sauce. Let everything simmer together for 5-7 minutes. The chicken will absorb some of the sauce flavors, and the sauce will take on a slightly meatier quality. If the sauce seems too thick, add a little more hot water to reach your preferred consistency.

13-Step 13: Final Seasoning Stir in ½ to ¾ teaspoon of salt (adjust to your taste), 1 teaspoon of sugar (to balance the flavors), and ½ tablespoon of crushed kasuri methi. Taste the sauce and adjust the garam masala if needed. You can also add a little more butter at this stage for extra richness.

14-Step 14: Add the Finishing Touch of Cream Remove the pan from the heat. Gently stir in ⅓ cup of heavy cream or whipping cream. To prevent the cream from splitting, you can temper it by mixing a small amount of hot sauce into the cream before adding it to the main dish. The cream gives the butter chicken indian recipe its signature silky, luxurious texture.

15-Step 15: Garnish and Serve Transfer the chicken makhani to a serving dish. Garnish with 2 tablespoons of chopped fresh coriander leaves and drizzle a little extra cream on top if desired. Serve hot with fragrant basmati rice or warm naan bread for a complete meal. For more delicious chicken dishes, check out this balsamic chicken breast recipe for another flavorful dinner option.