The best Butter Chicken!!! #indianfood

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Издатель Jun 18, 2026

Butter chicken!!!
As good as it gets

Tandoori Chicken:-

Boneless Chicken thigh: 750g
Ginger: 1.5 inch knob
Garlic: 5-6 cloves
Green Chilli: 3
Dahi: 2 tbsp
Coriander powder: 1 tbsp
Kashmiri red chilli powder: 1.5 tsp
Haldi: ¼ tsp
Lemon Juice: 2 lemons
Salt: to taste
Butter: for basting

-Blend ginger, garlic and green chillies into a paste.
-Marinate the chicken with everything mentioned except for the butter and rest for 1hr or overnight in the fridge.
-Cook slowly over a tandoor basting with butter, or saute in a pan till the chicken is fully cooked and nicely charred.

Makhani Gravy:-

Desi tomato: 5-6 small
Hybrid tomato: 2 large
Onions: 2 small
Oil: 3-4 tbsp
Ginger garlic chilli paste: 1 tbsp (made earlier)
Degi mirch: 1 tsp
Red chilli powder: ½ tsp
Cashews: 7-8 pieces
Cream: ½ cup
Butter: 50g
Toasted Kasoori methi: ½ tsp (plus more for garnish)
Honey: ½ tsp
Salt: to taste
Ghee: 2-3 tbsp (for smoking)

-Add oil in a pan, saute roughly chopped onions and add the ginger garlic chilli paste.
-Add the chilli powders, stir once then add roughly chopped tomatoes.
-Add the cashew nuts, stir and cover everything with water. Cook for 15-20 minutes till everything is cooked.
-Let the mixture cool and add it in a blender. Add the smooth paste back in a kadhai on low heat.
-Top this off with the cream, butter and kasoori methi. Add the cooked chicken, mix lightly and let it heat together.
-Finish off with honey if required and check for salt.
-Add burning coals in a bowl of ghee to smoke, strain the ghee with a coffee filter or cheese cloth.
-Serve the butter chicken hot, top with some more cream, kasoori methi and smoked ghee.