Butter Chicken Recipe (Indian Chicken Makhani)
Rich, creamy, and full of bold Indian flavors, this Butter Chicken recipe delivers tender marinated chicken simmered in a velvety tomato-spiced sauce. Perfect with rice or naan for a cozy, satisfying meal.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 500 g Boneless chicken cut to 1 inch pieces
- ¾ teaspoon Kashmiri red chili powder or paprika
- ⅓ teaspoon Salt adjust to taste
- 1 tablespoon Lemon juice
- ⅓ cup Greek yogurt hung curd preferred
- ¾ tablespoon Ginger garlic paste
- ⅛ teaspoon Turmeric optional
- 1 teaspoon Garam masala
- ½ teaspoon Cumin powder optional
- 1 teaspoon Coriander powder optional
- 1 teaspoon Kasuri methi dried fenugreek leaves
- 1 tablespoon Oil
- 2 tablespoon Butter or ghee
- 2 Cardamom pods optional
- 2 Cloves optional
- 1 Cinnamon stick optional
- 1.5 cups Onions sliced
- 600 g Fresh tomatoes or canned puree
- ¾ tablespoon Ginger garlic paste
- 1 Green chili deseeded, chopped
- ⅓ cup Raw cashews or ⅓ cup cream
- ½ cup Water for blending
- 1 teaspoon Sugar
- ½ teaspoon Salt to taste
- 1 teaspoon Kashmiri chili powder to taste
- 1 teaspoon Garam masala
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- 1.5 cups Hot water to make gravy
- ⅓ cup Heavy cream or whipping cream
- 2 tablespoon Coriander leaves chopped for garnish
- 1 tablespoon Butter final garnishing
Instructions
Instructions
- Mix chicken with yogurt, chili powder, salt, lemon juice, and ginger garlic paste. Marinate for 30 minutes or overnight in fridge.
- Heat oil or butter in pressure cooker. Add marinated chicken and lightly brown. Remove and set aside.
- Add butter, then sauté onions until soft and golden.
- Add ginger garlic paste and sauté 1–2 minutes.
- Add tomatoes or puree. Cook until thick and oil separates from masala.
- Stir in chili powder, garam masala, coriander powder, and salt. Cook 2 mins. Blend to smooth.
- Add water to adjust consistency. Return chicken to pot. Pressure cook for 8 minutes. Natural release.
- Stir in cream and butter. Simmer 2 minutes. Adjust seasoning.
- Garnish with fresh coriander. Serve with naan or rice.
Notes
Marinate overnight for deeper flavor. Pre-made ginger garlic paste works fine. Substitute cream with cashew cream if needed. Refrigerate for up to 4 days or freeze in portions.