How it is made
🍗 Butter Chicken Using Makhani Gravy Ingredients (Serves 2–3 portions)
🔸 For Tandoori Chicken (Boneless Preferred):
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Boneless chicken – 250 g (thigh preferred, cut into tikka-sized pieces)
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Hung curd – 2 tbsp
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Ginger-garlic paste – 1 tsp
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Kashmiri red chili powder – ½ tsp
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Turmeric – 1 pinch
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Garam masala – ¼ tsp
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Mustard oil – 1 tsp
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Lemon juice – ½ tsp
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Salt – to taste
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Roasted besan (optional) – 1 tsp
🔸 For the Gravy:
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Ready Makhani Gravy – 250–300 g
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Butter – 1 tbsp
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Fresh cream – 2 tbsp
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Kasuri methi – ½ tsp (crushed)
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Honey or sugar – ½ tsp (to balance flavor)
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Kashmiri red chili powder – ½ tsp (optional, for color)
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Water – 60–80 ml (to adjust consistency)
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Salt – to taste (if needed)
Optional (For Authentic Flavor):
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Charcoal piece + ghee (for dhungar/smoke method)
🔥 Step-by-Step Process
Step 1: Marinate & Cook the Chicken
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Mix curd, ginger-garlic paste, spices, mustard oil, lemon juice, and salt into a smooth marinade.
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Add chicken and coat well. Rest for at least 30 minutes (2–3 hrs ideal).
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Grill on tandoor, pan, or oven until charred and cooked. Keep aside.
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For QSR: Use tandoor, grill plate, or combi oven for speed and efficiency.
Step 2: Prepare Butter Chicken Gravy
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Heat 1 tbsp butter in a pan. Add 250–300 g ready makhani gravy.
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Sauté on low heat for 2–3 minutes until it simmers gently.
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Add ½ tsp chili powder for rich color and ½ tsp sugar/honey to balance tang.
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Add 60–80 ml warm water to get desired semi-thick consistency.
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Mix in 2 tbsp cream and ½ tsp crushed kasuri methi.
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Simmer for 2 minutes to blend flavors.
Step 3: Combine Chicken & Gravy
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Add the grilled chicken pieces to the gravy.
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Simmer for 4–5 minutes so the tandoori flavor integrates into the curry.
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(Optional) Use dhungar method: Place hot charcoal in a bowl in the pan, add ½ tsp ghee, and cover for 2 minutes for a smoky aroma.
🍽️ Final Plating
Boneless chicken – 250 g (thigh preferred, cut into tikka-sized pieces)
Hung curd – 2 tbsp
Ginger-garlic paste – 1 tsp
Kashmiri red chili powder – ½ tsp
Turmeric – 1 pinch
Garam masala – ¼ tsp
Mustard oil – 1 tsp
Lemon juice – ½ tsp
Salt – to taste
Roasted besan (optional) – 1 tsp
Ready Makhani Gravy – 250–300 g
Butter – 1 tbsp
Fresh cream – 2 tbsp
Kasuri methi – ½ tsp (crushed)
Honey or sugar – ½ tsp (to balance flavor)
Kashmiri red chili powder – ½ tsp (optional, for color)
Water – 60–80 ml (to adjust consistency)
Salt – to taste (if needed)
Charcoal piece + ghee (for dhungar/smoke method)
Mix curd, ginger-garlic paste, spices, mustard oil, lemon juice, and salt into a smooth marinade.
Add chicken and coat well. Rest for at least 30 minutes (2–3 hrs ideal).
Grill on tandoor, pan, or oven until charred and cooked. Keep aside.
-
For QSR: Use tandoor, grill plate, or combi oven for speed and efficiency.
Heat 1 tbsp butter in a pan. Add 250–300 g ready makhani gravy.
Sauté on low heat for 2–3 minutes until it simmers gently.
Add ½ tsp chili powder for rich color and ½ tsp sugar/honey to balance tang.
Add 60–80 ml warm water to get desired semi-thick consistency.
Mix in 2 tbsp cream and ½ tsp crushed kasuri methi.
Simmer for 2 minutes to blend flavors.
Add the grilled chicken pieces to the gravy.
Simmer for 4–5 minutes so the tandoori flavor integrates into the curry.
(Optional) Use dhungar method: Place hot charcoal in a bowl in the pan, add ½ tsp ghee, and cover for 2 minutes for a smoky aroma.
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Serve in a deep bowl or mini handi.
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Drizzle cream, sprinkle coriander or garnish with ginger juliennes.
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Best paired with butter naan, tandoori roti, or jeera rice.
