Ingredients                                                                                                                                                                                                                    (Serves: 4)

 

For the chicken marinade:

chicken (preferably bone-in or boneless thighs) – 750 gm     

yogurt (hung curd or thick) – 1/2 cup

ginger-garlic paste – 1 tbsp

red chili powder (Kashmiri, for color) – 1 tsp

turmeric powder – 1/2 tsp

garam masala – 1/2 tsp

lemon juice – 1 tbsp

salt – to taste

mustard oil – 1 tbsp

 

For the makhani (butter) gravy:

ripe tomatoes – 5 large (roughly chopped)

cashews – 15 (soaked in warm water)

ginger – 1 inch (julienned, for garnish and cooking)

ginger-garlic paste – 1 tbsp

butter – 4 tbsp

fresh cream – 1/2 cup

kasuri methi – 1 tsp (crushed)

Kashmiri red chili powder – 1 to 1.5 tsp

salt – to taste

sugar – 1 tsp (or adjust to taste)

Cinnamon stick – 1no

Green Gardamom – 3nos.

Black Cardamom – 2 nos.

Clove – 5nos.

Black pepper – 8-10 peppercorns

 

hot charcoal – for smoking (optional)

Method

 

Marinate the chicken with yogurt, ginger-garlic paste, lemon juice, turmeric, red chili powder, garam masala, salt, and mustard oil. Mix well, cover, and refrigerate for at least 6 hours or overnight.

 

Cook the chicken: Traditionally, chicken is cooked in a tandoor until slightly charred. At home, you can grill it on high heat in a pan, oven (200°C for 20–25 minutes), or over open flame for some char. Set aside.

 

Prepare the makhani gravy: In a deep pan, melt 2 tbsp butter. Add cinnamon, green cardamom, black pepper, cloves. Then add the ginger-garlic paste and sauté briefly (do not brown). Add chopped tomatoes and soaked cashews. Add little water. Cook covered on medium-low heat for 20 minutes or until tomatoes are fully soft and oil starts separating.

 

Cool the mixture slightly and blend into a smooth paste. Pass through a fine sieve for a silky texture (important for authentic butter chicken).

 

In a pan, add 2 tbsp butter then pour the strained tomato-cashew puree back in. Add salt, sugar, and Kashmiri chili powder. Simmer gently for 10–15 minutes until the gravy thickens and deepens in color.

 

Add the cooked chicken pieces to the gravy. Stir gently and simmer for 8–10 minutes on low heat.

 

Add crushed kasuri methi and pour in the cream. Stir and cook for 2 more minutes. Adjust seasoning if needed.

 

Add a few drops of kewra water for aroma.

 

Optional: Place a small bowl with a hot charcoal piece in the pan. Drizzle a few drops of ghee on the coal, cover the lid tightly, and let it smoke the dish for 1–2 minutes.

 

Garnish with ginger juliennes, a swirl of cream, and serve hot with naan, tandoori roti, or basmati rice.

 

Prep time: 20 mins                             Cook time: 45 mins                     Total Time: 1hr 5mins