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September 16, 2025
Makhani Chicken (Indian Butter Chicken) Recipe
Makhani chicken brings authentic Indian restaurant flavors home with this fragrant and spicy butter chicken recipe featuring traditional yogurt marinade. This genuine recipe from a Seattle Indian restaurant owner guarantees professional-quality results with properly balanced spices and techniques. The yogurt marinade ensures incredibly tender chicken while the rich makhani sauce delivers the complex flavors that make this dish so beloved. This traditional preparation method produces the authentic taste that curry enthusiasts crave. The careful attention to spice ratios and cooking techniques creates restaurant-quality butter chicken in your own kitchen.
This fragrant, spicy Indian butter chicken recipe with yogurt marinade is from the owner of India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread.
Prep Time:
1 hr
Cook Time:
35 mins
Additional Time:
4 hrs
Total Time:
5 hrs 35 mins
Servings:
6
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Ingredients
Marinade:
1 ¾ pounds skinless, boneless chicken breast halves – cubed
3 tablespoons lemon juice, divided
2 tablespoons chili powder, divided
salt to taste
1 cup yogurt
2 tablespoons olive oil
2 tablespoons garlic paste
2 tablespoons ginger paste
2 tablespoons melted butter
1 ½ teaspoons garam masala
Sauce:
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 cup water
1 tablespoon chili powder
salt to taste
1 tablespoon honey
½ teaspoon dried fenugreek leaves
1 cup heavy cream
Directions
Make marinade: Place chicken in a nonporous glass dish or bowl. Add 1 tablespoon lemon juice, 1 tablespoon chili powder, and salt; stir to evenly coat chicken. Cover the dish and let marinate in the refrigerator for about 1 hour.
Line a strainer with cheesecloth. Place yogurt in the strainer and allow it to drain for 15 to 20 minutes. Transfer drained yogurt to a medium bowl. Mix remaining 2 tablespoons lemon juice, oil, garlic paste, ginger paste, melted butter, remaining 1 tablespoon chili powder, and garam masala into yogurt until well combined. Pour yogurt mixture over chicken, cover the dish, and refrigerate once more to marinate for 3 to 4 hours.
Preheat the oven to 400 degrees F (200 degrees C).
Place chicken on skewers; arrange in a 9×13-inch baking dish.
Bake in the preheated oven until almost cooked through, about 20 minutes.
Make sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, garlic, and green chile pepper. Sauté until tender, 2 to 3 minutes; stir in tomato purée, water, chili powder, and salt. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
Remove par-cooked chicken from skewers and place into sauce in the pan. Continue cooking until chicken is no longer pink inside, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir in cream until incorporated.
MotherSarah
Nutrition Facts (per serving)
| 492 | Calories |
| 28g | Fat |
| 19g | Carbs |
| 36g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 492 | |
| % Daily Value * | |
| Total Fat 28g | 36% |
| Saturated Fat 15g | 73% |
| Cholesterol 149mg | 50% |
| Sodium 666mg | 29% |
| Total Carbohydrate 19g | 7% |
| Dietary Fiber 4g | 13% |
| Total Sugars 10g | |
| Protein 36g | 72% |
| Vitamin C 23mg | 25% |
| Calcium 159mg | 12% |
| Iron 3mg | 19% |
| Potassium 950mg | 20% |
* 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.
