Chicken Makhani (Indian Butter Chicken)
Chicken Makhani, also known as butter chicken, is a rich and comforting Indian dish loved for its creamy tomato sauce and tender chicken. This recipe brings bold flavor without being hard to make, making it perfect for both beginners and experienced home cooks.
The sauce is smooth, buttery, and full of warm spices that pair beautifully with juicy chicken thighs. You can easily control the spice level by adjusting the cayenne pepper, so it works just as well for mild eaters or spice lovers. Serve this classic butter chicken with fluffy basmati rice and soft naan for a complete and satisfying meal.
Why You’ll Love This Recipe
- Boneless chicken thighs stay tender and juicy in the creamy tomato sauce
- The spice level is easy to adjust to your taste
- Rich flavor using simple pantry spices
- Ready in just over 30 minutes, perfect for weeknight dinners
Chicken Makhani (Indian Butter Chicken)
Course: MainCuisine: Indian4
servings10
minutes25
minutes408
35
minutesMake rich and creamy chicken makhani at home with this easy butter chicken recipe. Full of flavor, ready in 35 minutes, and perfect with rice or naan.
Ingredients
2 tablespoons peanut oil, divided
1 shallot, finely chopped
¼ 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
¼ cup plain yogurt
Salt and ground black pepper, to taste
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
¼ teaspoon cayenne pepper, or to taste
1 tablespoon cornstarch
¼ cup water
Directions
- Heat 1 tablespoon oil in a large saucepan over medium-high heat. Add the shallot and onion. Cook for about 5 minutes until soft and lightly golden.
- Stir in the butter, ginger garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook for 1 minute, stirring often.
- Add the tomato puree and cook for 2 minutes, stirring to prevent sticking.
- Lower the heat and stir in the half-and-half and yogurt. Simmer gently for 10 minutes, stirring often. Season with salt and pepper. Remove from heat and set aside.
- Heat the remaining 1 tablespoon oil in a large skillet over medium heat. Add the chicken and cook for about 10 minutes until lightly browned.
- Reduce the heat and season the chicken with the remaining 1 teaspoon garam masala and cayenne pepper. Add a few spoonfuls of the sauce and simmer until the liquid reduces and the chicken is fully cooked.
- Transfer the cooked chicken into the sauce and stir well.
- Mix the cornstarch with water until smooth, then stir it into the sauce. Cook for 5 to 10 minutes until the sauce thickens.
- Serve hot over rice with naan on the side.
Nutrition Facts (Per Serving)
- Calories: 408
- Fat: 28g
- Carbohydrates: 16g
- Protein: 23g
