Ready in 45 minutes
Follow this recipe closely and you'll be in for an absolute treat. Serve over basmati rice and you're all set for a stunningly delicious dish.
"I've made this recipe, or slight derivations of it, a few times now and it just gets better and better! One substitution I always make is that I use breasts instead of thighs(I'm not a fan of chicken thighs). I also use a bit more yogurt and have some at the table to add for personal taste; yogurt in a spicy Indian dish kicks it up a couple notches and mellows the kick of the spices(this is something I learned from a good friend who is from India). Garam masala is now my favorite spice as a result of this dish!
Overall, 5 stars for an excellent dish!
1,369 people want to try | 2,016 have favorited
1 Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
2 Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
3 Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
Chicken Makhani is one of my favorite Indian dishes. It
is a full flavored dish that complements the chicken
well. It can be made as mild or spicy as you wish by
adjusting the cayenne. Serve with basmati rice and naan bread.
Prep Time: approx. 5 Minutes. Cook Time: approx. 20
Minutes. Ready in: approx. 25 Minutes. Makes 4 servings.
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Kelliepannepacker 4 months agoThe best ever! Better than my favorite Indian restaurant. There was a party of 8 and we all brought a dish. This one everyone went for seconds and thirds. Good eats! Will make again.
Heatherina 4 months agoThis was less rich and intense than I was expecting. The ingredient list calls for tomato purée not sauce, but the recipe says sauce. Maybe sauce would help. I also think the rice matters and I made mine too watery, so that could be part of the problem.
tep4jc 7 months agoAll I can say is OMG!!!! This stuff is the bomb! My husband adores Indian food, so I made this for his BD - he thought he had died and gone to heaven - for a fraction of the cost!! I made some sauteed swiss chard w/onions & garlic to go with and found some Naan bread in the freezer section of the store that cooks up in less than 5 mins. Oh yeah!!
MammaRaz 7 months agoIt was ok. A little too tomatoey and not enough spice flavor. I will try again but with less tomato and more garam masala and cayenne and garlic. The consistency was good.
Jankrische 1 year agoExcellent! I used 1/4 c tomato paste (just because I had some to use up) and used milk rather than half-and-half to cut down on some of the fat and it was just great. Very nice flavors and the aroma--such a tease!
joeshaw 1 year agoAmazing. Served it with coconut rice and loved it!
joeshaw 1 year ago
ZapperUN 1 year agoFirst time out it was ok. We went off the rails a bit as we didn't get 'tomato Puree' figured it must have been tomato paste. Wrong! that made it way to strong a tomato flavour. Some mik added to the dish seemed to help reduce the taste. It was fast to make. Easy to prepare and our family gave it a thumbs up! We will work on the tomato puree thing. Any help here is welcome. Thanks for posting.
LewisD10 1 year ago1 cup of tomato purée or tomato sauce? it says purée in ingredients but sauce in preparation
mizunakat 1 year agoThis is a great base recipe. My fianc? likes a sweeter butter chicken, but other than that, he raved. Thanks for sharing!
Cheekygirl1984 1 year agoThere was something missing from it & not enough oomph!
TRR11 1 year agoGood combination of ingredients, proportions
jimshim 1 year agoFirst had buttered chicken in New Zealand. Loved it. This is the best recipe I have come up with so far here in the states.
Komaln24 1 year agoGood recipe. I added peanut butter in as well when frying chicken to add peanut flavour and soothing smell to the dish. :) Thanms for sharing
Skeeter77 1 year agoVery good. I could not find 'ginger garlic paste' so I made my own using a 50/50 ratio; do not know if that is correct but it seemed to work good for us. The butter chicken was simple to make and flavorful.
leonardkanthenga 1 year ago
EHayco 2 years agoEnglish equivalent would be single cream !
Nella72001 2 years agoHalf and half is 1/2 whole milk and 1/2 cream. It is sold prepackaged in the U.S. Hope this helps!
Lango 2 years agoCan someone please explain what half and half is? Am in the uk so maybe it's lost in translation. Thanks
cwedding 2 years agoGreat dish to make for a large group (I tripled the recipe for a party of 12). Served over some rice and everyone really enjoyed it. Some asked for the recipe! This was the first 'Indian' dish I've made and it turned out great. I did go to an Indian grocery store for the garam masala and ginger garlic paste.