1–2 tbsp (for that iconic vibrant red color) Turmeric Powder: ½ tsp Garam Masala: 1 tsp Curd/Yogurt: ½ cup (helps tenderize the meat) Lemon Juice: 1 tbsp Salt: To taste For the Makhani Gravy : Butter: 50g–100g (unsalted preferred) Tomato Puree: 1 cup (freshly made or store-bought passata)
According to Lakshmi Nair, there are three pillars to perfect Butter Chicken: Butter Chicken Recipe By Lakshmi Nair Magic Oven
| Problem | Lakshmi’s Solution | | :--- | :--- | | | Add 1 tsp sugar or a pinch of baking soda. Do not add more cream. | | Chicken is dry | You overcooked the grill. Next time, brush with butter every 5 minutes. | | Grains in the sauce | You didn't strain the gravy. Strain it now and re-boil. | | Color is pale yellow | You skimped on Kashmiri red chili powder or used standard chili powder. Buy Kashmiri chili for the red hue. | 1–2 tbsp (for that iconic vibrant red color)
Butter (generous amounts), heavy cream, and a paste made from cashews or almonds. Flavor Finishers: Next time, brush with butter every 5 minutes
When it comes to Butter Chicken, Lakshmi Nair does not cut corners. She respects the dish’s origins—born in the kitchens of the Moti Mahal restaurant in Delhi—but adapts it for the home stovetop or oven. The "Magic Oven" method focuses on the layering of flavors: the initial marination of the chicken, the charring process, and the final simmering in a velvety gravy.