Tender grilled chicken pieces simmered in a rich, creamy, and mildly sweet tomato gravy. This world-famous North Indian curry is a true crowd-pleaser, perfect with naan or rice.
Prep45 min
Cook40 min
Soak30 min
Servings4
Serving size: 1 serving
539cal
30gprotein
18gcarbs
Ingredients
500 g Boneless Skinless Chicken Thighs (Cut into 1.5-inch pieces)
Soft, fluffy, and pillowy Indian flatbread, traditionally cooked in a tandoor but easily made at home on a skillet. Slathered with butter, it's the perfect companion for any rich curry or dal.
Crisp, sweet onion rings marinated in a tangy apple cider vinegar dressing with fresh parsley. A perfect, refreshing topping for burgers, grilled meats, or as a simple side for any barbecue.
Creamy, melt-in-mouth Butter Chicken with fluffy naan – pure comfort food and energy-giving goodness!
This indian dish is perfect for lunch. With 1013.29 calories and 40.44g of protein per serving, it's a nutritious choice for your meal plan.
41gfat
4 tbsp Unsalted Butter
1.5 cup Tomato Puree (From about 4-5 ripe tomatoes)
0.25 cup Raw Cashews (Soaked in hot water for 20 minutes)
1 tsp Sugar (Adjust to balance tomato acidity)
1 cup Water (As needed for gravy consistency)
0.5 cup Heavy Cream
1 tbsp Kasuri Methi (Dried fenugreek leaves)
Instructions
1
Marinate the Chicken
In a large bowl, combine the chicken pieces, yogurt, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, 1 tsp garam masala, turmeric powder, lemon juice, and 1 tsp salt.
Mix thoroughly to ensure each piece of chicken is well-coated.
Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or ideally for 4-6 hours for maximum flavor.
2
Cook the Chicken
Heat 1 tbsp of oil in a large, heavy-bottomed pan or skillet over medium-high heat.
Place the marinated chicken pieces in a single layer, shaking off excess marinade. Cook in batches to avoid overcrowding.
Cook for 4-5 minutes per side until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Remove the cooked chicken from the pan and set aside.
3
Prepare the Makhani Gravy Base
In the same pan, reduce the heat to medium and add the butter and remaining 1 tbsp of oil.
Once the butter melts, add the remaining 1 tbsp of ginger-garlic paste and sauté for 30 seconds until fragrant.
Pour in the tomato puree, add the remaining 1 tsp Kashmiri red chili powder and 0.5 tsp salt. Stir well.
Cook the tomato mixture for 10-12 minutes, stirring occasionally, until it thickens, darkens in color, and you see oil separating from the sides.
4
Blend for a Silky Smooth Gravy
While the tomato base is cooking, drain the soaked cashews. Place them in a blender with 1/4 cup of water and blend until you have a completely smooth, lump-free paste.
Add the cashew paste to the cooked tomato mixture in the pan. Stir continuously and cook for 2-3 minutes.
Carefully transfer the entire gravy mixture to the blender. Blend until it is velvety smooth. For an ultra-silky restaurant texture, you can strain it through a fine-mesh sieve back into the pan.
5
Combine and Finish the Curry
Return the blended gravy to the pan over low heat. Add the sugar and up to 1 cup of water, depending on your desired consistency. Stir well.
Bring the gravy to a gentle simmer. Add the cooked chicken pieces back into the pan.
Stir in the heavy cream. Crush the kasuri methi between your palms to release its aroma and add it to the gravy.
Simmer gently for 2-3 minutes, allowing the flavors to meld. Do not boil after adding the cream.
Sprinkle the remaining 0.5 tsp of garam masala over the top, stir once, and turn off the heat.
6
Rest and Serve
Let the Butter Chicken rest in the pan for 5-10 minutes before serving. This allows the flavors to deepen.
Garnish with a swirl of cream or a dollop of butter if desired. Serve hot with fresh naan, roti, or steamed basmati rice.
4
Serving size: 1 serving
451cal
10gprotein
63gcarbs
18gfat
Ingredients
2.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar
0.5 cup Warm Water (Around 105-115°F or 40-46°C)
0.5 cup Curd (Plain, full-fat)
2 tbsp Vegetable Oil (plus more for greasing the bowl)
1 tsp Salt
0.5 tsp Baking Powder
0.25 tsp Baking Soda
3 tbsp Butter (melted, for brushing)
1 tsp Kalonji (optional, for topping)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water (105-115°F / 40-46°C), sugar, and active dry yeast.
Stir gently and let it stand for 5-10 minutes. The mixture should become frothy and bubbly, indicating the yeast is active. If it doesn't, discard and start over with fresh yeast.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida, salt, baking powder, and baking soda.
Create a well in the center. Pour in the activated yeast mixture, curd, and vegetable oil.
Gradually mix the wet and dry ingredients with a spoon or your hands until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when you press it lightly.
3
First Rise (Proofing)
Lightly grease a large bowl with oil. Place the kneaded dough in the bowl and turn it over to coat it with oil.
Let the dough rise in a warm, draft-free place for 1.5 to 2 hours, or until it has doubled in volume.
4
Divide and Shape the Naan
Once the dough has doubled, gently punch it down to release the air.
Divide the dough into 8 equal portions and roll each into a smooth ball. Cover the balls with a cloth and let them rest for 10 minutes.
On a lightly floured surface, take one dough ball and roll it into a classic teardrop or oval shape, about 6-7 inches long and 1/4 inch thick.
If using, sprinkle some kalonji and chopped coriander on top and press them gently into the dough with the rolling pin.
5
Cook the Naan
Heat a cast-iron skillet or a heavy-bottomed tawa over medium-high heat. It needs to be very hot before you start.
Take a shaped naan and brush one side lightly with water. This side will go down on the skillet.
Carefully place the naan, water-side down, onto the hot skillet. It should stick immediately. Cook for about 1-2 minutes, until large bubbles appear on the surface.
Using tongs, flip the naan and cook the other side for another 1-2 minutes until golden-brown spots appear.
For a tandoor-like char (optional but recommended), use tongs to carefully hold the cooked naan directly over a medium gas flame for 10-15 seconds, turning it until you see charred spots.
6
Finish and Serve
Remove the naan from the heat and immediately brush it generously with melted butter.
Repeat the process for the remaining dough balls. Keep the cooked naans warm by stacking them in a casserole dish or wrapping them in a clean kitchen towel.
Serve hot with your favorite curry, dal, or kebab.
