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

Makhani Chicken, also known as Indian Butter Chicken, is a classic North Indian dish that has gained popularity all over the world for its rich and creamy sauce and flavorful spices. This dish is a staple in Indian cuisine and is often enjoyed with naan or rice. The combination of tender chicken in a luscious tomato-based sauce makes Makhani Chicken a favorite among food enthusiasts and curry lovers.

The key to making a delicious Makhani Chicken lies in the balance of the rich, creamy...

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Ingredients

  • 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
  • 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

Information

  • Prep Time: 1 hr
  • Cook Time: 35 mins
  • Additional Time: 4 hrs
  • Total Time: 5 hrs 35 mins
  • Servings: 6

  • 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 9x13-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.

    • Nutrition

    492 cal.

    • Total Fat: 28g
    • Saturated Fat: 15g
    • Cholesterol: 149mg
    • Sodium: 666mg
    • Total Carbohydrate: 19g
    • Dietary Fiber: 4g
    • Total Sugars: 10g
    • Protein: 36g
    • Vitamin C: 23mg
    • Calcium: 159mg
    • Iron: 3mg
    • Potassium: 950mg

    Categories

    Curry recipes
    Indian recipes
    Chicken recipes
    Butter recipes