Chicken Makhani (Butter Chicken) Recipe
A rich and creamy Indian dish featuring tender chicken simmered in a spiced tomato butter sauce.
Ingredients
For the Chicken Marinade:
- 1.5 lbs (700g) boneless chicken (thighs or breast), cut into chunks
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tbsp ginger-garlic paste
- 2 tbsp oil or melted butter
For the Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 -inch piece ginger, grated
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp red chili powder (adjust to taste)
- 1 tsp paprika
- 1/2 tsp turmeric powder
- 2 cup tomato puree
- 1/2 cup heavy cream
- 1 tbsp honey or sugar (optional)
- 1/2 tsp salt (adjust to taste)
- Fresh cilantro for garnish
Instructions
- Marinate the Chicken: In a bowl, mix yogurt, lemon juice, garam masala, turmeric, cumin, coriander, salt, ginger-garlic paste, and oil. Coat the chicken pieces and let them marinate for at least 30 minutes (preferably overnight).
- Cook the Chicken: Heat a pan over medium heat and cook the marinated chicken until lightly browned. Remove and set aside.
- Prepare the Sauce: In the same pan, heat butter and oil. Add cumin seeds and chopped onions, sautéing until golden brown. Stir in garlic and ginger.
- Add Spices: Mix in garam masala, red chili powder, paprika, and turmeric. Cook for 30 seconds until aromatic.
- Tomato Base: Pour in tomato puree, stir well, and simmer for 10 minutes until the sauce thickens.
- Final Cooking: Add cooked chicken to the sauce, then stir in heavy cream and honey (if using). Simmer for 10 more minutes.
- Garnish & Serve: Sprinkle with fresh cilantro and serve hot with naan or basmati rice.
Notes
- Marinating the chicken overnight enhances the flavors.
- Adjust spice levels based on personal preference.
- Using ghee instead of butter adds an extra depth of flavor.