Make Butter Chicken with our chef Aman Tandon

Preparation Time: 4 Hours
Serving: 4 People


  • 500 g chicken thighs ( Whole or Boneless)
  • 100g ginger-garlic paste to taste salt
  • 200 ml yoghurt wheyed out
  • 1 tablespoon kashmiri chili powder
  • 2 tablespoons refined mustard oil

Tomato Makhani gravy

  • 40 ml vegetable oil / desi ghee
  • 50g ginger
  • 10 green chilies
  • 4 cinnamon sticks
  • 5 cardamom pods
  • 5 cloves
  • 4 bay leaves
  • 7 whole red chillies dry
  • 1 kg  tomatoes
  • 1/2 teaspoon kashmiri chili powder
  • 60 ml single cream
  • 2 tablespoon honey
  • 4 tablespoon tomato paste
  • 2 teaspoons dried fenugreek leaves (powdered kasoorimethi)
  • 50 g butter
  • 75 g cashew nuts paste


  1. Wash and clean the Chicken.
  2. Take the whole or boneless chicken thighs, make gentle gashes on the drums and wash them in cold water. Put them into a colander and pat dry with a kitchen cloth.
  3. Add the 100 g of garlic and ginger paste to the bowl, along with half a teaspoon of salt.
  4. Using your hands to mix everything together in the colander, to make sure the chicken gets a really even coating of the mix.
  5. Put yoghurt into a new bowl. Add half of oil and half a tablespoon of chilli powder. Whisk these ingredients together.
  6. Cover the chicken with the whisked mixture. Once again use your hands to make sure that the chicken is thoroughly coated in the mixture. Add the remaining mustard oil and keep mixing.
  7. Cover the chicken in cling film and put it in a refrigerator. Leave the chicken to marinate for no less than 3 hours.
  8. After 3 hours, grill the chicken for 10 mints and cook completely. Remove the chicken from the grill and leave to cool for a few minutes.
  9. The making of makhni gravy starts with peeling and finely chopping of ginger. Then heat 50ml of ghee in a large saucepan, on a medium heat.
  10. When the oil is hot, add the four sticks of cinnamon to the pan. Then, add the 5 cardamom pods. 5 cloves. and a few bay leaves.
  11. Stir for a couple of minutes, then add the chopped ginger, cook for a further minute and add the 6 green chillies.
  12. Put the 1 kg of fresh, whole tomatoes into the pan and stir. Turn the hob down to a medium heat and carry on stirring for a couple of minutes. Turn the heat down low and leave to sit for about a minute. Then add 100ml of water, put the lid on, and leave to simmer for about 25 minutes until the tomatoes are cooked to a purée.
  13. Take the pan off the heat. Remove any whole spices. Now you need to crush the tomato mixture into a paste like consistency.
  14. You could use a wooden spoon, but a blender is preferable. Blend until smooth.
  15. Use a sieve to strain the puréed mixture into the saucepan to get rid of any lumps. Add a little water to get all the mixture out.
  16. Put the pan on a high heat to bring it back to the boil.
  17. In the meantime, use the blender to grind about two thirds of the cashew nuts, that’s 50g, into powder. Then add a tiny amount of water and blend into a paste.
  18. Once the sauce is hot and bubbling, add one tablespoon of tomato paste for a smooth texture and bright colour.
  19. Then the ground cashew nuts. Add a little water to the blender to get all the paste out. Add half a teaspoon of chilli powder. And a tablespoon of honey. And stir for about 3 minutes.
  20. Then add 50g of butter and stir until it melts. Next, a generous sprinkling of salt. Leave the sauce for about 5 minutes and then stir in one teaspoon of Kasoorimethi, which are the ground dried fenugreek leaves.
  21. Leave the sauce gently bubbling over a medium heat and move onto stage. Finish the gravy
  22. In another frying pan melt a little butter. Use a sharp knife to roughly chop the remaining third, or 25 g, of the cashew nuts and add them to the pan. Then, add in the seasoned and grilled chicken drums or tikka.
  23. Cook for about 3 minutes on a high flame. Add the sauce. Cover the chicken with the sauce. Then add 60 ml of single cream.
  24. Then stir the chicken and sauce together for about 3 minutes. It should be simmering while you do this.
    Decorate with a little drizzle of cream and serve with naan bread or rice.

Hope you learned to make butter chicken well. Stay tuned for more recipes from our chef.

Cook It Up is a weekly cooking column. Recipes being posted in the column is crafted by Gujarat’s Number 1 Chef, Aman Tandon. Column is being published on every Tuesday. Follow to read more articles from this column.

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Chef Aman Tandon
Chef Aman Tandon is the Regional Executive Chef at The Pride group of Hotels, Ahmedabad wherein he oversees the complete management of three F&B outlets – Cafetreat, Casablanca and Posh. His distinct creative culinary style have been appreciated by Hollywood and Bollywood stars, International Cricketers, Olympians, Politicians and industrialists. At, he write a weekly cooking column- Cook It Up.

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