Chicken Makhani (Indian Butter Chicken)

Chicken Makhani (Indian Butter Chicken)

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!
"

- NikkoDaniels

Top-ranked recipe named "Chicken Makhani (Indian Butter Chicken)"

4.5 avg, 48 review(s) 94% would make again

Ingredients

Are you making this? 
1 tablespoon Peanut oil
1 Shallot; chopped
1/4 white Onion; chopped
2 tablespoon Butter
2 teaspoons Lemon juice
1 tablespoon ginger garlic paste
1 teaspoon Garam masala
1 teaspoon Chili powder
1 teaspoon Ground cumin
1 bay leaf
1/4 cup Plain yogurt
1 cup Half-and-half
1 cup tomato puree
1/4 teaspoon cayenne pepper; or to taste
1 pinch Salt
1 pinch Black pepper
1 tablespoon Peanut oil
1 pound chicken thighs- boneless, skinless; cut into bitesize
1 teaspoon Garam masala
1 pinch Cayenne pepper
1 tablespoon Cornstarch
1/4 cup Water

Original recipe makes 4

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Verified by stevemur

photo by woodorca woodorca

Indian Butter Chicken w/Broccoli and Cauliflower over Basmati rice...DEEEELISH! photo by Tiffany22 Tiffany22

photo by Komaln24 Komaln24

Calories Per Serving: 841 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

Date My private notes
Add your own private notes with BigOven Pro!

Recipe Links

Link in another recipe. What would you serve with this?

Reviews for Chicken Makhani (Indian Butter Chicken) All 48 reviews

I'd rate it:


sign in to add your comment

Tags


Reviews

Add yours!

I do this recipe x3 when I make it (generally one flat of chicken). To that quantity, it's 5 stars IF: You add another whole stick of margarine, 3 chopped garlic cloves, plus salt & black pepper to taste. I only used 1 pint (=2 cups) of half & half w/o any yogurt; and the chicken is cooked in 2 batches with about a teaspoon of garam masala in each batch. AMAZING results!
Suekrash 3 months ago
The 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.
Kelliepannepacker 8 months ago
This 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.
Heatherina 8 months ago
All 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!!
tep4jc 11 month ago
It 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.
MammaRaz 12 months ago
Excellent! 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!
Jankrische 1 year ago
Amazing. Served it with coconut rice and loved it!
joeshaw 1 year ago
joeshaw 1 year ago
First 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.
ZapperUN 1 year ago
1 cup of tomato purée or tomato sauce? it says purée in ingredients but sauce in preparation
LewisD10 1 year ago
Add unlimited recipes. Organize in custom folders. Find recipes for your diet. Try BigOven Pro Free