Indian Butter Chicken | How to Make Chicken Makhani | The Best Recipe on Youtube!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prepare boneless skinless chicken thighs by removing as much fat as possible.

Cut the chicken into 1-inch cubes and place them into a large bowl.

Prepare the marinade by combining yogurt and spices in a bowl.

Stir the marinade until combined, then add the chicken and coat evenly.

Marinate the chicken for a minimum of 2 hours, longer is better.

Heat olive oil in a pan over high heat.

Fry the marinated chicken pieces in batches, adding a tablespoon or two of olive oil as needed, until charred.

Add ghee (clarified butter) to the pan after frying the chicken.

Add dry spices to the pan and mix well.

Let the mixture simmer for 10 to 15 minutes until it develops a deep red color.

Add about 1/4 cup of water to the sauce for consistency before blending.

Pour the sauce back into the pan, ensuring no sauce is wasted.

Add heavy cream to the blender to rinse out any remaining sauce, if desired.

Add fenugreek to the sauce for flavor.

Return the charred chicken to the pan, allowing it to absorb the spices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens