Chicken Makhani Recipe | Indian Butter Chicken
This Chicken Makhani Recipe (Indian Butter Chicken) is a rich, creamy, and flavourful dish made with tender chicken simmered in a spiced tomato-based sauce.
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.