Indulge in this silky, creamy, and mildly spiced Indian classic. Featuring tender, charred pieces of marinated chicken bathed in a rich, buttery tomato sauce, this recipe delivers restaurant-quality flavor right in your own kitchen.
Prep Time⏱ 40m
Cook Time🔥 35m
Calories🥗 615
Servings👥 4
How to Make It
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1. Marinate the Chicken: In a large bowl, mix the yogurt, ginger-garlic paste, lemon juice, 2 tsp garam masala, turmeric powder, 1 tsp kashmiri chili powder, 1 tsp salt, and mustard oil. Add the chicken pieces and coat them thoroughly. Cover and marinate in the refrigerator for at least 1 hour, or overnight for best results.
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2. Cook the Chicken: Thread the marinated chicken onto skewers or spread on a baking sheet. In a conventional oven, cook at 400°F (200°C) for 15 minutes, then broil for 3-5 minutes until you see charring. Alternatively, you can shallow-fry the pieces in a hot pan over medium-high heat until they are charred and just cooked through (about 3-4 minutes per side).
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3. Prepare the Base Sauce: Drain the soaked cashews. In a blender, purée the cashews with a little of the soaking water until completely smooth. Set aside.
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4. Build the Gravy: Heat 1 tbsp of butter and 1 tbsp of oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until soft and translucent (about 7-8 minutes). Add the ginger-garlic paste and cook for another minute until fragrant.
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5. Add the Aromatics: Add the 1 tsp kashmiri chili powder, 1 tsp garam masala, coriander powder, and cumin powder. Sauté for 30 seconds to wake up the spices.
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6. Add the Tomatoes: Pour in the tomato purée. Stir well and cook for 10-12 minutes until the oil starts to separate from the sides of the mixture.
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7. Blend the Sauce (Optional for Silky Smoothness): Transfer the entire tomato-onion base to a blender and process until smooth. Wipe the pot clean and return the blended sauce to it over medium heat.
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8. Simmer the Sauce: Add the cashew paste and 1/2 cup to 3/4 cup water (depending on desired consistency) to the pot. Stir well to combine. Add the sugar and season with salt. Let it simmer for 5 minutes.
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9. Finish the Makhani: Stir in the remaining 1 tbsp of butter and the heavy cream. Gently add the cooked (charred) chicken pieces into the sauce. Simmer gently for 5 minutes to allow the chicken to absorb the flavors.
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10. Final Touch (Kasuri Methi): Crush the dried fenugreek leaves (Kasuri Methi) in your palm and stir them into the gravy. Turn off the heat.
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11. Garnish and Serve: Garnish with fresh cilantro and a light drizzle of cream. Serve hot with Naan, Roti, or Jeera rice.