# Butter chicken (from Your Food Lab)

Video: [Butter Chicken Recipe | How to make Butter Chicken at home | Chicken Makhani | Chef Sanjyot Keer](https://www.youtube.com/watch?v=RKNogWbAivY) by [Your Food Lab](https://www.youtube.com/@YourFoodLab).
RecipesMD is not affiliated with Your Food Lab. Steps are paraphrased in our own words.
Status: machine-read from the video, not yet checked by a person.

- Serves: not stated
- Total time: not stated
- Ontario estimate*: ~$9.45 per serving, ~$28.35 for ~3 portions (assumed); saves ~$11.55* per serving (55%) vs ordering out (~$21.00*). * Estimate: predicted from the ingredient list: 16 line(s) priced from Ontario averages, the rest filled with typical costs for their type; the video doesn't state how many it serves, so 3 portions were assumed; restaurant comparison is a typical Ontario meat entrée at ~$21, before delivery fees, tax and tip. Prices: Ontario averages (StatCan 2026-07) + RecipesMD estimates, pro-rated, staples excluded.

## Ingredients

- 1 kg boneless chicken
- 1 tbsp mustard oil
- 2 tbsp Kashmiri red chilli powder
- 2 tbsp ginger garlic paste
- 1 tbsp dhaniya powder
- 1 tsp jeera powder
- 1 tsp kasuri methi
- 1 tsp amchur powder
- 1/2 tsp black salt
- 1 tbsp fresh mint
- to taste salt
- 1/2 cup thick curd
- 1 tbsp lemon juice
- 1 piece live charcoal
- for smoking ghee
- 2 tbsp oil
- 3-4 medium sized onions
- 1 inch ginger
- 12-15 cloves garlic
- 3-4 nos. green chillies
- 2 tbsp Kashmiri red chilli powder
- 1 tbsp dhaniya powder
- 1 tsp jeera powder
- 1/2 tsp kasuri methi
- 6-7 nos. Kashmiri red chillies
- 1 kg tomatoes
- 50 g cashew nuts
- a small handful coriander stem & roots
- to taste salt
- 2 tbsp butter
- 1 tbsp ghee
- 1 tsp oil
- 2 tbsp butter
- 1 tsp oil
- 1 medium sized (chopped) onion
- 1 tbsp (chopped) ginger
- 1 tbsp (chopped) garlic
- 2-3 nos. (slit) green chillies
- 1 tbsp Kashmiri red chilli powder
- 1 tsp sugar
- 1/2 tsp toasted kasuri methi
- 1/2 tsp fresh garam masala
- to taste salt
- 2 tbsp butter
- 5-6 tbsp fresh cream
- chopped, to taste fresh coriander

## Steps

1. [0:51](https://www.youtube.com/watch?v=RKNogWbAivY&t=51s) Thinly slice the boneless chicken breasts to ensure quick and even cooking.
2. [1:40](https://www.youtube.com/watch?v=RKNogWbAivY&t=100s) Whisk mustard oil and Kashmiri red chilli powder together in a large bowl to create a vibrant red base.
3. [1:47](https://www.youtube.com/watch?v=RKNogWbAivY&t=107s) Add ginger garlic paste, coriander powder, cumin powder, kasuri methi, amchur powder, black salt, fresh mint, and salt to taste, then mix well.
4. [2:04](https://www.youtube.com/watch?v=RKNogWbAivY&t=124s) Whisk in the thick curd until the marinade is completely smooth and free of lumps.
5. [2:10](https://www.youtube.com/watch?v=RKNogWbAivY&t=130s) Add the sliced chicken and lemon juice, then mix thoroughly to coat all the chicken pieces.
6. [2:22](https://www.youtube.com/watch?v=RKNogWbAivY&t=142s) Place a small bowl with hot charcoal in the center of the chicken, drizzle ghee over it, and cover for 4-5 minutes to infuse a smoky flavor.
7. [5:00](https://www.youtube.com/watch?v=RKNogWbAivY&t=300s) For the Makhani sauce, heat oil in a pot and sauté sliced onions until they are lightly colored.
8. [5:12](https://www.youtube.com/watch?v=RKNogWbAivY&t=312s) Add ginger, garlic, green chillies, Kashmiri red chilli powder, coriander powder, cumin powder, kasuri methi, and whole Kashmiri red chillies, then stir for a minute.
9. [5:26](https://www.youtube.com/watch?v=RKNogWbAivY&t=326s) Add tomatoes, cashew nuts, coriander stems and roots, salt, and butter, then cook on medium-high heat for 5 minutes.
10. [5:42](https://www.youtube.com/watch?v=RKNogWbAivY&t=342s) Lower the heat, cover, and simmer for 25-30 minutes until the tomatoes release their moisture and soften completely.
11. [6:41](https://www.youtube.com/watch?v=RKNogWbAivY&t=401s) Turn off the heat and let the Makhani sauce ingredients cool down completely.
12. [8:25](https://www.youtube.com/watch?v=RKNogWbAivY&t=505s) Grill the marinated chicken pieces in a pan with ghee and oil on medium-high heat until just cooked, being careful not to overcook.
13. [8:54](https://www.youtube.com/watch?v=RKNogWbAivY&t=534s) Allow the grilled chicken to cool slightly, then shred it into bite-sized pieces.
14. Transfer the cooled tomato mixture to a blender, add a splash of water, and grind into a very fine paste.
15. In a large pan, melt butter with a little oil, then sauté chopped onion, ginger, garlic, and green chillies until translucent.
16. Stir in Kashmiri red chilli powder, then strain the blended Makhani sauce base directly into the pan for a velvety texture.
17. Add sugar (or honey) and simmer the sauce on medium heat for 15-20 minutes, stirring occasionally.
18. Add the shredded chicken to the simmering sauce and cook for 5-6 minutes on medium flame.
19. Stir in toasted kasuri methi, fresh garam masala, and adjust the seasoning with salt to taste.
20. Finish by adding butter, fresh cream, and chopped coriander, then mix well on low heat and serve.

## Equipment

- blender
- grill pan
- strainer
- pot
- whisk

## What the video didn't say

- servings
- totalMin

Source page: https://recipesmd.com/v/your-food-lab-butter-chicken