Rich, creamy, and packed with warm spices, Chicken Makhani, also known as Indian Butter Chicken, is a timeless comfort dish loved around the world.
Rich, creamy, and packed with warm spices, Chicken Makhani, also known as Indian Butter Chicken, is a timeless comfort dish loved around the world. Tender pieces of chicken are simmered in a silky tomato-based sauce infused with butter, aromatic spices, and a touch of cream. The result is a balanced curry that is mildly sweet, gently tangy, and customizable in heat perfect for both beginners and spice lovers.
This homemade version delivers restaurant-quality flavor in under 40 minutes, making it ideal for weeknight dinners or special occasions. Serve it with fluffy basmati rice and warm naan to soak up every bit of the luxurious sauce.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Cuisine: Indian
See Also : Chicken Arroz Caldo Recipe
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 purée
- 1 cup half-and-half
- ¼ cup plain yogurt
- Salt and black pepper, to taste
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Build the Flavor Base
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the shallot and onion, sautéing until soft and translucent, about 5 minutes. - Bloom the Spices
Stir in the butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook for about 1 minute until fragrant. - Create the Sauce
Add the tomato purée and cook for 2 minutes, stirring constantly. Pour in the half-and-half and yogurt, reduce the heat to low, and gently simmer for 10 minutes. Season with salt and black pepper, then remove from heat and set aside. - Cook the Chicken
In a separate heavy skillet, heat the remaining tablespoon of oil over medium heat. Add the chicken pieces and cook until lightly browned, about 10 minutes. - Season & Simmer
Lower the heat and sprinkle in the remaining garam masala and cayenne pepper. Stir in a few spoonfuls of the prepared sauce and simmer until the chicken is fully cooked and the liquid reduces. - Combine & Thicken
Transfer the chicken into the main sauce. Mix the cornstarch with water, then stir it into the curry. Simmer for 5–10 minutes until the sauce thickens to a velvety consistency. - Serve & Enjoy
Spoon the butter chicken over steamed basmati rice and serve with naan bread. Garnish with fresh cilantro if desired.
Tips for the Best Butter Chicken
- Adjust the heat: Increase cayenne or chili powder for a spicier kick, or reduce for a mild, family-friendly version.
- Extra richness: Swap half-and-half with heavy cream for an even more indulgent sauce.
- Chicken choice: Thighs stay juicier, but chicken breast works well if you prefer leaner meat.
Nutrition (Per Serving)
- Calories: 408
- Fat: 28g
- Carbohydrates: 16g
- Protein: 23g
This Chicken Makhani recipe brings together bold Indian spices and creamy comfort in one irresistible dish. Whether you’re recreating your favorite takeout at home or exploring Indian cuisine for the first time, this butter chicken is guaranteed to become a repeat favorite.
Chicken Makhani (Indian Butter Chicken)
Ingredients
Method
- Sauté shallot and onion in oil until soft.
- Add butter, spices, and tomato puree; simmer.
- Stir in cream and yogurt; set sauce aside.
- Cook chicken until lightly browned.
- Add chicken to sauce and thicken.
- Serve hot with rice and naan.
