Delicious Chicken Makhani served with rice and naan

Chicken Makhani (Indian Butter Chicken)

ByCasey Monroe

Why Make This Recipe

Chicken Makhani, also known as Indian Butter Chicken, is a popular dish loved for its rich and creamy texture. It combines tender chicken pieces with a flavorful sauce made from tomatoes, spices, and cream. This dish is not only delicious but also easy to prepare, making it a perfect choice for both beginners and experienced cooks. It’s a great way to explore vibrant Indian cuisine right in your own kitchen!

How to Make Chicken Makhani

Ingredients:

  • 2 tablespoons peanut oil, divided
  • 1 shallot, finely chopped
  • 1/4 white onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons lemon juice
  • 2 teaspoons garam masala, divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1 cup tomato puree
  • 1 cup half and half
  • 1/4 cup plain yogurt
  • 1 pinch salt and ground black pepper to taste
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 tablespoon cornstarch
  • 1/4 cup water

Directions:

  1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat.
  2. Add the chopped shallot and onion, and sauté until they are soft and translucent, about 5 minutes.
  3. Stir in the butter, ginger garlic paste, lemon juice, 1 teaspoon of garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute.
  4. Add the tomato puree and cook for another 2 minutes, stirring frequently.
  5. Stir in the half and half and yogurt. Reduce the heat to low and let it simmer for 10 minutes, making sure to stir often.
  6. Season with salt and pepper, then remove from heat and set aside.
  7. In a large heavy skillet, heat the remaining 1 tablespoon of oil over medium heat.
  8. Cook the chicken until it is lightly browned, about 10 minutes.
  9. Reduce the heat and season the chicken with the remaining 1 teaspoon of garam masala and cayenne. Stir in a few spoonfuls of the sauce and let it simmer until the chicken is fully cooked and no longer pink.
  10. Add the cooked chicken into the sauce and mix well.
  11. Dissolve the cornstarch in water, then mix it into the sauce. Cook for another 5 to 10 minutes, or until the sauce thickens.
  12. Serve the Chicken Makhani over rice with naan.

How to Serve Chicken Makhani

Chicken Makhani is best served hot. You can pair it with steamed basmati rice, naan, or roti. Some people like to add fresh cilantro on top for an extra burst of flavor.

How to Store Chicken Makhani

To store Chicken Makhani, let it cool completely, then transfer it to an airtight container. You can keep it in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze it for up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Tips to Make Chicken Makhani

  • For a smoother sauce, blend the tomato puree before adding it to the mixture.
  • Adjust the heat level by adding more or less cayenne pepper according to your taste.
  • You can use chicken breast instead of chicken thighs if you prefer a leaner cut.

Variation

For a vegetarian version, you can replace the chicken with paneer or chickpeas. The cooking process remains the same, making it easy to adapt this recipe to fit your needs.

FAQs

1. Can I use other meats instead of chicken?
Yes, you can use lamb or shrimp. Just adjust the cooking time accordingly.

2. Can I make Chicken Makhani ahead of time?
Absolutely! It tastes even better the next day as the flavors have more time to develop.

3. Is Chicken Makhani spicy?
The spice level can be adjusted to your preference. You can reduce the amount of chili powder and cayenne pepper for a milder version.