Ingredients:

  • 750 g (1.6 lbs) Boneless, skinless chicken thighs, cut into 1-inch cubes
  • 120 ml (½ cup) Plain whole milk yogurt (not Greek style)
  • 2 Tbsp Fresh ginger-garlic paste (1:1 ratio)
  • 1 Tbsp Lemon juice, fresh
  • 1 tsp Turmeric powder
  • 1 tsp Kashmiri chili powder (or paprika + pinch cayenne for colour/heat)
  • 1 tsp Fine sea salt
  • 75 g (5 Tbsp / ⅓ cup) Unsalted butter, divided (50g for sauté, 25g for finishing)
  • 1 Tbsp Neutral cooking oil (e.g., canola or grapeseed)
  • 1 Large yellow onion, finely diced
  • 2 Small green cardamom pods, bruised
  • 1 Bay leaf
  • 1 stick (5 cm / 2 inches) Cinnamon stick (cassia)
  • 400 g (14.5 oz) Canned crushed tomatoes (high quality preferred)
  • 60 g (½ cup) Raw cashews (or sunflower seeds for a nut-free option)
  • 120 ml (½ cup) Water or low-sodium chicken stock
  • 1 Tbsp Kasuri Methi (dried fenugreek leaves), lightly crushed
  • 1 Tbsp Granulated sugar
  • 1 tsp Garam Masala
  • ½ tsp Fine sea salt (or to taste)
  • 180 ml (¾ cup) Heavy cream (double cream), plus extra for garnish

Instructions:

  1. Marinate: In a large bowl, combine all Chicken Marinade ingredients (chicken, yogurt, 2 Tbsp ginger-garlic paste, lemon juice, turmeric, chili powder, 1 tsp salt). Ensure the chicken is fully coated. Cover and refrigerate for a minimum of 2 hours, or up to 12 hours for maximum flavour penetration.
  2. Pre-heat: Pre-heat the broiler (grill) to medium-high heat, or pre-heat a heavy-bottomed frying pan over medium-high heat.
  3. Cook Chicken: Arrange the marinated chicken pieces on a foil-lined baking sheet or skewer them. Broil/Grill for 12–15 minutes, turning once, until slightly charred and cooked through. Alternatively, pan-fry in a bit of oil until well-seared and golden. Set aside.
  4. Sauté Aromatics: In the Dutch oven, melt 50g (3 Tbsp) of butter with the oil over medium heat. Add the diced onion and cook slowly until softened and translucent, about 5–7 minutes.
  5. Toast Spices: Stir in the remaining 2 Tbsp ginger-garlic paste, cardamom pods, bay leaf, and cinnamon stick. Cook for 1 minute until fragrant.
  6. Simmer: Add the canned crushed tomatoes, cashews, sugar, and the ½ cup of water/stock. Bring the mixture to a gentle boil, then reduce heat and simmer partially covered for 15 minutes, allowing the flavours to meld and the sauce to reduce slightly.
  7. Blend: Remove the bay leaf and cinnamon stick. Carefully transfer the hot sauce mixture to a high-speed blender. Blend on high until the sauce is completely homogenous and utterly silky-smooth.
  8. Strain (Optional but Recommended): For a truly restaurant-quality result, pour the sauce through a fine-mesh sieve back into the clean pot, pressing any solids through with a spatula. Discard the remaining pulp.
  9. Finish the Makhani: Return the smooth sauce to medium heat. Stir in the Garam Masala and the remaining 25g (2 Tbsp) of cold butter until melted.
  10. Activate Methi: Take the crushed kasuri methi (dried fenugreek leaves) and rub it briefly between your palms to release the oils. Stir this into the sauce.
  11. Combine: Fold the cooked chicken pieces into the sauce. Simmer gently for 5 minutes, ensuring the chicken is heated through and coated.
  12. Enrich: Stir in the heavy cream. Do not allow the sauce to boil after adding the cream, only heat gently. Check for salt and adjust seasoning.
  13. Serve: Garnish generously with a swirl of extra cream and fresh coriander (cilantro) and serve with rice or naan.