
Tender chicken cooked in a rich, creamy tomato and butter sauce with aromatic Indian spices. Smooth, mildly spicy, and perfect with naan or basmati rice
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Marinate the chicken: Combine yogurt, lemon juice, ginger, garlic, chili powder, turmeric, garam masala, and salt. Add chicken and coat thoroughly. Marinate for at least 30 minutes; 2–4 hours gives better flavor.
Cook the chicken: Heat oil in a pan over medium-high heat. Cook the marinated chicken for about 6–8 minutes, turning occasionally, until lightly charred and nearly cooked through. Remove and set aside.
Prepare the sauce: In the same pan, heat butter and oil. Add onion and cook until soft. Add ginger-garlic paste and cook for about 1 minute.
Build the Makhani gravy: Add tomato puree, chili powder, coriander powder, cumin powder, sugar, and salt. Cook for 8–10 minutes until the sauce thickens and the butter begins to separate.
Combine: Add the cooked chicken and about ½ cup water. Simmer gently for 8–10 minutes, or until the chicken reaches 74°C / 165°F internally.
Finish: Lower the heat and stir in cream, garam masala, and crushed kasuri methi. Simmer gently for another 2–3 minutes. Avoid vigorously boiling after adding the cream.
Serve: Finish with a small knob of butter and fresh coriander. Serve hot with naan, roti, or basmati rice.
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