Butter Chicken Recipe By Lakshmi Nair Magic Oven [repack] (2025)

Whether you are cooking for a romantic dinner, a family feast, or a weekend project, this recipe delivers restaurant-quality results with zero artificial colors or preservatives.

What distinguishes Lakshmi Nair's approach is her emphasis on achieving a smooth, velvety gravy—the hallmark of a true "Makhani" dish. Unlike many home versions that use chunky onions, her method often involves pureeing and straining the sauce to ensure a luxurious, restaurant-style finish. Ingredients for Lakshmi Nair’s Butter Chicken

Chef Lakshmi’s Butter Chicken differs in three key ways: Butter Chicken Recipe By Lakshmi Nair Magic Oven

Ingredients. 800 gm chicken cut into medium pieces. 1 tbsp oil. 3 large onions sliced. 2 tbsp cashews soaked in 1/4 cup hot water. The Big Sweet Tooth

Here is Lakshmi Nair’s non-negotiable step: Strain the gravy . Use a fine mesh strainer to remove the onion and tomato skins. Push the pulp through with a ladle. This gives you a silky, velvet-like sauce that looks like it came from a 5-star hotel. Whether you are cooking for a romantic dinner,

Preheat your oven to 240°C (460°F) or your grill/broiler setting.

In this extensive guide, we will explore the nuances of this iconic dish, the secrets behind the Magic Oven method, and a step-by-step breakdown so you can recreate this masterpiece in your own home. 3 large onions sliced

Kasuri methi (dried fenugreek leaves), garam masala, and a touch of sugar to balance the acidity. Step-by-Step Preparation 1. Marinate and Sear

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)