Craving the creamy, rich, and aromatic flavors of Indian cuisine but don’t want to deal with complicated cooking techniques? Chicken Makhani, or Indian Butter Chicken, is the answer. This comforting dish, with tender chicken in a luscious tomato-based gravy, is a crowd-pleaser and can be made right in your kitchen without a ton of effort.
Why You’ll Love This Recipe?
There’s something about Chicken Makhani that just hits the spot. The creamy texture, the bold spices, and that perfect balance of tangy tomatoes and buttery goodness—what’s not to love? It’s one of those dishes that feels indulgent without being overly complicated to make. Plus, you can customize the spice level to suit your taste! Whether you serve it with naan, rice, or both, this is the ultimate comfort food.
Ingredients:
To make this Chicken Makhani, you’ll need a few basic ingredients that you likely have on hand, plus some spices to give it that signature depth of flavor. You’ll find the full list of ingredients below, but here’s a preview: chicken, butter, tomatoes, cream, and a lovely blend of Indian spices like garam masala, cumin, and turmeric.
Directions
Step 1: Marinate the Chicken
Start by marinating your chicken. Cut the chicken into bite-sized pieces, then mix them with yogurt, lemon juice, and spices. You’ll want to use ingredients like garam masala, turmeric, cumin, and chili powder for that signature Indian flavor. Let the chicken marinate for at least 30 minutes (or even overnight if you have the time) to let the flavors soak in.
Step 2: Cook the Chicken
Heat a little butter (yes, more butter!) in a pan over medium heat. Once the butter melts and gets a bit frothy, add the marinated chicken pieces. Sauté the chicken until it’s cooked through and lightly browned on the outside, about 7-10 minutes. Remove the chicken from the pan and set it aside.
Step 3: Prepare the Sauce
In the same pan, melt more butter. Then, sauté finely chopped onions until they turn soft and golden. Add garlic, ginger, and green chili for that fragrant base. Once fragrant, add the spices: garam masala, coriander, and cumin. Stir everything together to toast the spices and bring out their rich aroma.
Step 4: Add the Tomatoes and Simmer
Next, pour in pureed tomatoes and a bit of water or broth to get the consistency just right. Let this simmer for about 15-20 minutes until the tomatoes break down and the sauce thickens. You want it to have a smooth, velvety texture.
Step 5: Finish the Dish
Once the sauce is nice and thick, it’s time to finish off the dish. Add the cooked chicken back into the pan, followed by heavy cream and a bit of salt. Stir well, let everything cook together for another 5-10 minutes, and voila! You now have the creamiest, most flavorful Chicken Makhani ready to serve.
Expert Tips and Tricks
- Use skinless chicken thighs: They’re juicier and more flavorful than chicken breasts and hold up better in the rich sauce.
- Don’t skip the marinating step: It makes all the difference in terms of flavor and tenderness. The yogurt helps tenderize the chicken while infusing it with spices.
- Make it spicier: If you love heat, feel free to increase the amount of chili powder or add some chopped fresh green chilies to the sauce.
Recipe Variations and Possible Substitutions
- Vegan Version: Use tofu or chickpeas instead of chicken, and replace the cream with coconut milk or cashew cream for a plant-based twist.
- Dairy-Free: You can swap the butter for ghee (clarified butter) and use a dairy-free cream to make this dish dairy-free without losing much of the flavor.
- Spicy Chicken Makhani: If you prefer your Butter Chicken on the spicy side, add more chili powder or fresh green chilies to the sauce, or even a pinch of cayenne.
Serving and Pairing Suggestions
Chicken Makhani is best served with warm naan bread or steamed basmati rice to soak up the creamy sauce. For a complete meal, pair it with a side of raita (a yogurt-based cucumber dip) and a simple cucumber salad. To drink, a light, slightly sweet drink like mango lassi or a cold beer balances the richness of the dish.
Storage and Reheating Tips
Chicken Makhani stores beautifully! Let it cool down to room temperature and transfer it to an airtight container. You can keep it in the fridge for up to 3 days or freeze it for up to a month. To reheat, simply warm it gently on the stove over low heat. If the sauce has thickened too much, add a splash of water or broth to loosen it up.
4 FAQs
- Can I make Chicken Makhani without cream?
Yes, you can use coconut milk or cashew cream as a substitute for a lighter or dairy-free version. - Can I use boneless chicken breasts?
You can, but I highly recommend using chicken thighs for a more tender and flavorful result. - What’s the difference between Chicken Makhani and Chicken Tikka Masala?
The key difference is the sauce. Chicken Makhani has a rich, buttery, and creamy tomato-based sauce, while Chicken Tikka Masala tends to have a spicier and tangier sauce. - Can I make this dish ahead of time?
Absolutely! Chicken Makhani actually tastes even better the next day, as the flavors continue to meld. Just store it in the fridge and reheat when ready to serve.
Conclusion
Chicken Makhani, or Butter Chicken, is a dish that brings the warmth and comfort of Indian flavors right to your kitchen. The creamy, spiced sauce combined with tender chicken makes for a meal that’s not only delicious but also surprisingly simple to make. Whether you’re a seasoned cook or a beginner, this recipe is a sure way to impress your family and friends while keeping things easy and stress-free. So, what are you waiting for? Give this recipe a try, and bring a little taste of India to your dinner table tonight!
Print
Chicken Makhani (Indian Butter Chicken)
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
This creamy, rich, and aromatic Chicken Makhani (Indian Butter Chicken) combines tender chicken with a luscious tomato-based gravy. It’s an easy and comforting dish, perfect for any occasion. The recipe uses simple ingredients but brings authentic flavors, all without the complicated cooking techniques.
Ingredients
- 1 lb (450g) chicken thighs (skinless and boneless), cut into bite-sized pieces
- 1 cup plain yogurt
- 2 tbsp lemon juice
- 1 tbsp garam masala
- 1 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 3 tbsp butter (divided)
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, minced
- 1–2 green chilies, finely chopped (optional, for heat)
- 1 tsp ground coriander
- 1 cup pureed tomatoes (or crushed tomatoes)
- 1/4 cup water or chicken broth
- 1/2 cup heavy cream
- Salt to taste
Instructions
- Marinate the Chicken: Mix the chicken pieces with yogurt, lemon juice, garam masala, turmeric, cumin, and chili powder. Let it marinate for at least 30 minutes, or preferably overnight for deeper flavor.
- Cook the Chicken: Heat 1 tablespoon of butter in a pan over medium heat. Once the butter melts, add the marinated chicken and sauté until browned and cooked through (about 7-10 minutes). Remove the chicken and set aside.
- Prepare the Sauce: In the same pan, melt the remaining butter. Sauté chopped onions until soft and golden, about 5 minutes. Add garlic, ginger, and green chili (optional), and cook for another 1-2 minutes. Stir in coriander, garam masala, and cumin until aromatic.
- Add Tomatoes and Simmer: Pour in pureed tomatoes and add a splash of water or chicken broth. Let it simmer for 15-20 minutes, stirring occasionally, until the sauce thickens and becomes smooth.
- Finish the Dish: Add the cooked chicken back into the pan, followed by heavy cream and salt. Stir well and let it cook together for 5-10 minutes. Serve warm with naan or rice.
Notes
- Use chicken thighs for juicier and more flavorful meat.
- For a spicier version, increase the chili powder or add fresh green chilies.
- To make it dairy-free, use coconut milk or cashew cream as a substitute for heavy cream, and ghee instead of butter.
- Chicken Makhani can be made ahead of time and actually tastes better the next day.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups of Chicken Makhani with sauce)
- Calories: 400
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 135mg