Chicken Makhani, widely known as Butter Chicken, is one of the most beloved Indian dishes around the world. This rich and creamy curry features tender pieces of chicken simmered in a velvety tomato-based sauce infused with butter, cream, and aromatic spices. Its mild heat and luxurious texture make it appealing to a wide range of palates.
Chicken Makhani:
Often enjoyed with naan, roti, or steamed basmati rice, Chicken Makhani is a staple at family dinners, festive occasions, and restaurant menus. The balance of tangy tomatoes, warm spices, and silky cream creates a comforting yet indulgent dish that feels both celebratory and satisfying.
History:
Chicken Makhani originated in Delhi, India, in the 1950s at the iconic Moti Mahal restaurant. It was created as a way to reuse leftover tandoori chicken by simmering it in a buttery tomato gravy. Over time, this inventive dish gained immense popularity, becoming a hallmark of North Indian cuisine and an international favourite.
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Chicken Makhani (Butter Chicken)
Ingredients
Punjabi Cuisine
- 500 g boneless chicken, cut into pieces
- ½ cup yogurt
- 1 teaspoon ginger-garlic paste
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- Salt, to taste
For the Makhani Sauce:
- 2 tablespoons butter
- 1 tablespoon oil
- 1 small onion, finely chopped
- 2 cups tomato purée
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- ½ cup fresh cream
- 1 teaspoon sugar or honey (optional)
Instructions
- Marinate chicken with yogurt, ginger-garlic paste, spices, and salt for at least 30 minutes.
- Cook or lightly grill the marinated chicken until just done; set aside.
- Heat butter and oil in a pan; sauté onions until soft.
- Add tomato purée and cook until thick and glossy.
- Stir in spices and simmer gently.
- Add cooked chicken and mix well.
- Pour in fresh cream and simmer for 10 minutes.
Notes
- Use ripe tomatoes for best flavour.
- Butter is essential for authentic taste.
- Cream balances acidity and spice.
- Do not overcook chicken after adding to sauce.
- Resting improves flavour.
Tips for Chicken Makhani:
- Kasuri methi adds signature aroma.
- Strain tomato purée for smooth gravy.
- Use charcoal smoking (dhungar) for restaurant-style flavor.
- Adjust spice level to taste.
- Serve with naan or jeera rice.
FAQs for Chicken Makhani:
Q1: Is Chicken spicy?
No, it is mildly spiced and creamy.
Q2: Can I make it without cream?
Yes, substitute with cashew paste or milk.
Q3: What chicken cut works best?
Boneless thigh or breast pieces work well.
Q4: How long does Butter Chicken last?
Up to 3 days refrigerated in an airtight container.
Q5: Can Chicken be frozen?
Yes, freeze without cream and add it when reheating.
Conclusion:
Chicken Makhani is a rich, comforting, and iconic Indian dish that showcases the perfect harmony of butter, tomatoes, and spices. Whether for a special occasion or a cozy family meal, it remains a timeless favorite loved across cultures.