Makhani Chicken (Authentic Indian Butter Chicken)

Deeply aromatic, luxuriously creamy, and layered with spice, Makhani Chicken also known as Indian Butter Chicken is a classic dish rooted in North Indian cooking.

This version features a traditional yogurt based marinade that tenderizes the chicken and infuses it with bold flavors before it’s finished in a rich tomato-butter sauce enriched with cream, honey, and dried fenugreek leaves.

While this recipe requires some advance planning, the result is a restaurant-quality butter chicken with exceptional depth and balance. Serve it with hot naan, roti, or steamed basmati rice for a truly satisfying meal.

Why This Recipe Stands Out

• Yogurt-marinated chicken for tenderness and flavor
• Traditional spice layering for authentic taste
• Creamy tomato sauce balanced with honey and fenugreek
• Restaurant-style results made at home

Ingredients

Marinade

• 1¾ pounds boneless, skinless chicken breast, cut into cubes
• 3 tablespoons lemon juice, divided
• 2 tablespoons chili powder, divided
• Salt, to taste
• 1 cup plain yogurt
• 2 tablespoons olive oil
• 2 tablespoons garlic paste
• 2 tablespoons ginger paste
• 2 tablespoons melted butter
• 1½ teaspoons garam masala

Sauce

• 1 tablespoon butter
• 1 tablespoon garam masala
• 1 tablespoon ginger paste
• 1 tablespoon chopped garlic
• 1 tablespoon chopped green chile pepper
• 2 cups tomato purée
• 1 cup water
• 1 tablespoon chili powder
• Salt, to taste
• 1 tablespoon honey
• ½ teaspoon dried fenugreek leaves (kasuri methi)
• 1 cup heavy cream

Step by Step Instructions

1. Start the First Marinade

Place the chicken in a non-reactive bowl or glass dish. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt. Toss until evenly coated. Cover and refrigerate for 1 hour.

2. Prepare the Yogurt Marinade

Line a strainer with cheesecloth and place the yogurt inside. Let it drain for 15–20 minutes to remove excess moisture.

Transfer the thickened yogurt to a bowl and mix in the remaining lemon juice, olive oil, garlic paste, ginger paste, melted butter, remaining chili powder, and garam masala.

Pour this marinade over the chicken, ensuring every piece is well coated. Cover and refrigerate for 3–4 hours.

3. Roast the Chicken

Preheat the oven to 400°F (200°C).

Thread the marinated chicken onto skewers and arrange them over a 9×13-inch baking dish. Bake for about 20 minutes, until the chicken is nearly cooked through but still juicy. Remove and set aside.

4. Build the Butter Chicken Sauce

In a medium saucepan, melt butter over medium heat. Add garam masala and allow it to bloom until fragrant.

Stir in ginger paste, garlic, and green chile. Sauté for 2–3 minutes until softened. Add tomato purée, water, chili powder, and salt. Bring to a gentle boil, then reduce heat and simmer.

Stir in honey and dried fenugreek leaves, letting the sauce cook slowly to develop flavor.

5. Finish the Dish

Remove the chicken from skewers and add it directly to the simmering sauce. Cook for 5 minutes, or until the chicken is fully cooked and tender (internal temperature should reach 165°F / 74°C).

Reduce heat to low and stir in the heavy cream until the sauce becomes smooth and velvety.

6. Serve

Remove from heat and rest briefly before serving. Garnish with fresh herbs if desired.

Serving Suggestions

• Pair with naan, roti, or paratha
• Serve over basmati rice
• Add sliced onions or cucumber raita on the side
• Finish with a drizzle of cream for presentation

Pro Tips for Best Results

• Drain the yogurt well to avoid a watery marinade
• Fenugreek leaves are essential for authentic butter chicken aroma
• Adjust chili powder to control spice level
• Chicken thighs may be substituted for extra richness

Nutrition (Per Serving)

• Calories: 492
• Fat: 28g
• Carbohydrates: 19g
• Protein: 36g

This Makhani Chicken recipe delivers everything butter chicken is loved for tender meat, warming spices, and a luxurious sauce that clings to every bite. Perfect for special dinners or when you want to recreate a true Indian restaurant experience at home.

Makhani Chicken (Indian Butter Chicken)

This fragrant makhani chicken recipe features yogurt-marinated chicken baked and finished in a rich, buttery tomato sauce. It’s a restaurant-style Indian classic best served with hot naan or roti.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 35 minutes mins

Total Time 4 hours hrs 35 minutes mins

Servings: 6

Course: Dinner, Lunch, Main Course

Cuisine: Indian, Mughlai, North Indian, Punjabi

Calories: 492

Ingredients Method

Ingredients

  

• Marinade:
• 1¾ lbs boneless skinless chicken breast, cubed
• 3 tbsp lemon juice divided
• 2 tbsp chili powder divided
• Salt to taste
• 1 cup yogurt drained
• 2 tbsp olive oil
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 2 tbsp melted butter
• 1½ tsp garam masala
• Sauce:
• 1 tbsp butter
• 1 tbsp garam masala
• 1 tbsp ginger paste
• 1 tbsp chopped garlic
• 1 tbsp chopped green chile pepper
• 2 cups tomato puree
• 1 cup water
• 1 tbsp chili powder
• Salt to taste
• 1 tbsp honey
• ½ tsp dried fenugreek leaves
• 1 cup heavy cream

Method

 

1. Season chicken with lemon juice, chili powder, and salt; marinate 1 hour.
2. Prepare yogurt marinade and marinate chicken for 3–4 hours.
3. Preheat oven to 400°F and bake chicken on skewers for 20 minutes.
4. Prepare sauce by sautéing spices and simmering tomato puree.
5. Add chicken to sauce and cook until done.
6. Stir in cream and serve hot.