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September 16, 2025
Chicken Makhani (Indian Butter Chicken) Recipe
Chicken makhani butter chicken represents one of the most beloved Indian dishes, featuring full-flavored sauce that creates rich curry experience through traditional preparation. This favorite status demonstrates how certain recipes achieve universal appeal through perfect balance of spices, cream, and cooking techniques. The full-flavored sauce provides the luxurious base that makes butter chicken so indulgent and satisfying for diverse palates. This traditional recipe ensures authentic preparation methods that honor the dish's origins while delivering restaurant-quality results. The rich curry nature makes this dish perfect for special occasions when you want impressive Indian cuisine that satisfies and delights guests.
This butter chicken recipe, or chicken makhani, is one of my favorite Indian dishes. It features a full-flavored sauce 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:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4
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Ingredients
2 tablespoons peanut oil, divided
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
1 tablespoon ginger garlic paste
2 teaspoons lemon juice
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1 cup tomato puree
1 cup half-and-half
¼ cup plain yogurt
1 pinch salt and ground black pepper to taste
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
¼ teaspoon cayenne pepper, or to taste
1 tablespoon cornstarch
¼ cup water
Directions
Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
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Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.
Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.
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Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
Reduce heat, and season with remaining 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. Add cooked chicken into sauce and stir together.
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Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
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Serve over rice with naan.
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Nutrition Facts (per serving)
| 408 | Calories |
| 28g | Fat |
| 16g | Carbs |
| 23g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 408 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 11g | 57% |
| Cholesterol 107mg | 36% |
| Sodium 523mg | 23% |
| Total Carbohydrate 16g | 6% |
| Dietary Fiber 2g | 8% |
| Total Sugars 5g | |
| Protein 23g | 47% |
| Vitamin C 12mg | 13% |
| Calcium 135mg | 10% |
| Iron 3mg | 17% |
| Potassium 625mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
