Butter Chicken Recipe (Chicken Makhani)

indianhealthyrecipes.com

arodenha

subheading: First Marination:

½ kg (1.1 lbs) boneless chicken (read notes)

½ to ¾ teaspoon Kashmiri red chili powder (or paprika adjust to taste, reduce for kids)

¼ to ⅓ teaspoon salt (adjust to taste)

¾ to 1 tablespoon lemon juice

subheading: Second Marination:

⅓ cup Greek yogurt (hung curd/thick curd, refer notes)

¾ tablespoon ginger garlic paste

⅛ teaspoon turmeric (haldi)

¾ to 1 teaspoon garam masala (adjust to taste)

½ teaspoon cumin powder (optional)

1 teaspoon coriander powder (optional)

1 teaspoon kasuri methi (optional, dried fenugreek leaves)

¾ to 1 tablespoon oil

subheading: For sauce:

2 to 3 tablespoons butter or ghee (divided)

2 inch cinnamon piece

2 to 4 green cardamoms

2 to 4 cloves

1½ cups (130 grams) onions sliced (optional, *updated)

3 cups (600 grams, 24 oz) fresh tomato puree (or 1 cup passata/canned tomato puree)

¾ tablespoon ginger garlic paste

1 to 2 green chilies (deseed, slit or chop, optional)

28 whole raw cashews (soaked in hot water if required, read notes)

½ cup water to blend (more if required)

1 to 2 teaspoons Kashmiri chili powder (reduce for kids, adjust to taste)

1 to 1½ teaspoons garam masala (divided, adjust to taste)

1 to 1½ teaspoon coriander powder (optional, adjust to taste)

½ teaspoon cumin powder (optional, adjust to taste)

½ to ¾ teaspoon salt (adjust to taste)

1 teaspoon sugar (to balance the flavors)

½ tablespoon Kasuri methi (dried fenugreek leaves)

1½ cups hot water to make gravy

⅓ cup (80 to 100 ml) heavy cream or whipping cream (divided)

2 tablespoons coriander leaves (fine chopped to garnish)

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