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
Units
Scale
- 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