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How to Make Chicken Makhani (Indian Butter Chicken) - A Step-by-Step Guide

If you're a fan of Indian cuisine, then you've probably heard of Chicken Makhani, also known as Indian Butter Chicken. This popular dish is known for its rich and creamy tomato-based sauce, tender pieces of chicken, and an irresistible blend of spices. Its origins can be traced back to the 1950s in Delhi, India, where it was created by the famous restaurant, Moti Mahal.

Chicken Makhani has since become a beloved dish both in India and around the world, with many variations and adaptat...

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Servings: 4

  • Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté 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 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.
  • 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.
  • Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.
  • Serve over rice with naan.

    • Nutrition

    408 cal.

    • Total Fat: 28g
    • Saturated Fat: 11g
    • Cholesterol: 107mg
    • Sodium: 523mg
    • Total Carbohydrate: 16g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 23g
    • Vitamin C: 12mg
    • Calcium: 135mg
    • Iron: 3mg
    • Potassium: 625mg

    Categories

    Main recipes
    Indian recipes
    Chicken recipes
    Butter recipes
    Spices recipes