indian chicken
Ajwain Chicken Chicken marinated in dahi, then finished in butter with coarsely crushed ajwain.
01 Scale − 1 +
batches ×1 Start to eat —
Actually you —
Pans 2
Bowls 2
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Ingredients As written 500 g chicken (bone-in or boneless thighs work best)चिकन · चिकन ½ tsp turmeric powder (halad)हळद · हल्दी 1 tsp salt, adjust to tasteमीठ · नमक 4 cloves garlic, finely minced or gratedलसूण · लहसुन ½ cups plain yogurt (dahi) 1 lime, juiced (about 2 tbsp)लिंबू · नींबू 1 tsp red chili powder, adjust to heat preference ½ cups water, for cookingपाणी · पानी 2 tbsp butter (or ghee for richer flavor)लोणी · मक्खन ½ tsp ajwain (owa / carom seeds), crushed coarse 1 tsp chicken masala or garam masalaगरम मसाला · गरम मसाला 03
Pots & pans As written 1 second wok or skilletकढई · कढ़ाई 04
Mise en place All of this before the heat goes on 1 The marinade500 g chicken (bone-in or boneless thighs work best)चिकन · चिकन ½ tsp turmeric powder (halad)हळद · हल्दी 1 tsp salt, adjust to tasteमीठ · नमक 4 cloves garlic, finely minced or gratedलसूण · लहसुन ½ cups plain yogurt (dahi) 1 lime, juiced (about 2 tbsp)लिंबू · नींबू 1 tsp red chili powder, adjust to heat preference ½ cups water, for cookingपाणी · पानी 2 The masala butter2 tbsp butter (or ghee for richer flavor)लोणी · मक्खन ½ tsp ajwain (owa / carom seeds), crushed coarse 1 tsp chicken masala or garam masalaगरम मसाला · गरम मसाला 05
The order In order 01 Prep In a large bowl, combine the turmeric (halad), salt, garlic, yogurt (dahi), lime juice and red chili powder.
02 Prep Add the chicken and coat it well.
03 Hands off Cover and refrigerate. 1h
04 Heat Put the marinated chicken into a kadai over medium heat with 1/2 cup water.
05 Heat Cover and cook, stirring occasionally, until the chicken is mostly cooked through and tender. 12m
06 Heat In a second wok or skillet, melt the butter over medium heat.
07 Heat Add the coarsely crushed ajwain (owa) — not too fine, but coarse — and let it sizzle about 30 seconds, until aromatic.
08 Heat Add the chicken masala or garam masala and stir briefly.
09 Heat Transfer the cooked chicken, with some of its liquid, into the masala butter.
10 Finish Mix well to coat the chicken evenly and simmer together, uncovered. 5m
Start cooking 07
Eat it with Hers Roti, paratha, or steamed rice.
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Variations Hers Garnish with fresh coriander or a squeeze of lemon for a fresh finish.
For extra depth, you can add a pinch of kasuri methi (dried fenugreek leaves) when combining the chicken with the masala butter.
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Other people’s versions Links only — nothing copied Butter Chicken / Chicken Makhani Chef Sanjyot Keer the classic version, not hers
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Notes Her own outline is terse: it gives the method — marinade, chicken into the kadai with water, butter and coarse ajwain in a second wok, then the two combined — but no quantities. The quantities and the wording here come from an LLM-expanded version of the same recipe, which is why this is filed as adapted rather than reproduced.
Her vocabulary, noted: halad = turmeric, dahi = curd, owa (she also writes anees) = ajwain / carom seeds. She specifies the ajwain is crushed coarse, "not too fine but coarse".
The marinade is recorded at its 1-hour floor, the time she commits to. The source says up to 4 hours is the better result.