If you love Indian cuisine, then you must try this Chicken Makhani Recipe, also known as Indian Butter Chicken. This dish features tender chicken pieces simmered in a rich, creamy, and aromatic tomato-based sauce, flavoured with warm spices and finished with butter.
Whether you prefer it mild or spicy, this homemade Chicken Makhani Recipe is easy to customise and tastes just like restaurant-style butter chicken. Serve it with basmati rice and warm naan for a satisfying meal.
Why You’ll Love This Recipe
✔ Authentic Flavour – A classic, restaurant-style butter chicken made at home.
✔ Creamy & Delicious – The perfect balance of spice and richness.
✔ Easy to Make – Ready in just 35 minutes!
✔ Customisable Heat Level – Adjust the cayenne to your preference.
Ingredients You’ll Need
For the Sauce:
- 1 tablespoon peanut oil
- 1 shallot, finely chopped
- ¼ white onion, chopped
- 2 tablespoons butter
- 1 tablespoon ginger-garlic paste
- 2 teaspoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 bay leaf
- 1 cup tomato puree
- 1 cup half-and-half
- ¼ cup plain yogurt
- Salt and black pepper to taste
For the Chicken:
- 1 pound boneless, skinless chicken thighs (cut into bite-size pieces)
- 1 tablespoon peanut oil
- 1 teaspoon garam masala
- ¼ teaspoon cayenne pepper (or to taste)
To Thicken the Sauce:
- 1 tablespoon cornstarch
- ¼ cup water
Step-by-Step Instructions
1. Prepare the Butter Chicken Sauce
- Heat 1 tablespoon of peanut oil in a saucepan over medium heat.
- Sauté the chopped shallot and onion until soft and translucent (about 5 minutes).
- Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook for 1 minute.
- Add tomato puree and cook for 2 minutes, stirring frequently.
- Pour in half-and-half and yogurt, then reduce heat to low and let it simmer for 10 minutes, stirring occasionally.
- Season with salt and pepper, then remove from heat and set aside.
2. Cook the Chicken
- Heat 1 tablespoon of peanut oil in a skillet over medium heat.
- Add the chicken pieces and cook until lightly browned (about 10 minutes).
- Reduce heat, then season with 1 teaspoon garam masala and cayenne pepper.
- Stir in a few spoonfuls of the prepared sauce and let it simmer until the liquid has reduced and the chicken is cooked through.
3. Combine Chicken & Sauce
- Add the cooked chicken into the butter sauce and stir well.
- In a small bowl, dissolve 1 tablespoon cornstarch into ¼ cup water.
- Stir the cornstarch mixture into the sauce and let it cook for another 5-10 minutes, or until the sauce thickens.
4. Serve & Enjoy!
- Serve hot over steamed basmati rice with naan bread on the side.
- Garnish with fresh coriander leaves or a drizzle of cream for extra richness.
Chicken Makhani Recipe | Indian Butter Chicken
Equipment
- Saucepan
- Large skillet
- Mixing bowl
- Wooden spoon
Ingredients
For the Sauce:
- 1 tbsp peanut oil
- 1 shallot finely chopped
- ¼ white onion chopped
- 2 tbsp butter
- 1 tbsp ginger-garlic paste
- 2 tsp lemon juice
- 1 tsp garam masala
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 bay leaf
- 1 cup tomato puree
- 1 cup half-and-half
- ¼ cup plain yogurt
- Salt and black pepper to taste
For the Chicken:
- 1 lb boneless skinless chicken thighs, cut into bite-size pieces
- 1 tbsp peanut oil
- 1 tsp garam masala
- ¼ tsp cayenne pepper or to taste
To Thicken the Sauce:
- 1 tbsp cornstarch
- ¼ cup water
Instructions
- Heat 1 tbsp oil in a saucepan, sauté shallot and onion for 5 minutes.
- Add butter, ginger-garlic paste, lemon juice, garam masala, chili powder, cumin, and bay leaf. Cook for 1 minute.
- Stir in tomato puree, simmer for 2 minutes, then add half-and-half and yogurt. Reduce heat and simmer for 10 minutes.
- In a separate skillet, heat 1 tbsp oil and cook chicken pieces until lightly browned (about 10 minutes).
- Reduce heat, add garam masala and cayenne, and stir in a few spoonfuls of sauce. Simmer until cooked through.
- Add chicken to sauce, mix well. Dissolve cornstarch in water, add to sauce, and cook for 5-10 minutes until thickened.
- Serve hot with basmati rice and naan bread.
Video
Notes
- Adjust cayenne for more or less spice.
- Store leftovers in an airtight container for up to 3 days.
Nutrition (per serving):
- Calories: 408
- Fat: 28g
- Carbs: 16g
- Protein: 23g
Pro Tips for the Best Chicken Makhani
✔ Use Chicken Thighs – They stay juicier than chicken breasts.
✔ Simmer for Rich Flavour – Let the sauce cook slowly for the best taste.
✔ Adjust Spice Level – Add more cayenne for extra heat or reduce it for a milder version.
✔ Make It Dairy-Free – Use coconut milk instead of half-and-half and dairy-free yogurt.
FAQs
1. What’s the difference between Chicken Makhani and Butter Chicken?
They are the same dish! Chicken Makhani is the Hindi name for Butter Chicken.
2. Can I make Chicken Makhani ahead of time?
Yes! It tastes even better the next day as the flavours develop. Store in an airtight container in the fridge for up to 3 days.
3. Can I freeze Chicken Makhani?
Absolutely! Let it cool completely, then freeze in a sealed container for up to 3 months. Reheat gently on the stovetop.
This Chicken Makhani Recipe is an easy and delicious way to enjoy a classic Indian dish at home. Try it today and experience the rich, creamy, and perfectly spiced flavours!
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