Chicken Makhani (Indian Butter Chicken)

There’s something undeniably comforting about a warm, flavorful bowl of Chicken Makhani—also known as Indian Butter Chicken. It’s one of those dishes that has the power to transport you straight to a cozy corner of an Indian kitchen, where the aromas of spices fill the air and the love put into the cooking shines through in every bite. This creamy, rich, and slightly tangy chicken curry is a crowd-pleaser, with just the right balance of heat and sweetness. And the best part? You don’t have to be a chef to make it at home. Let me show you how to whip up this restaurant-worthy dish in your own kitchen!

Why You’ll Love This Recipe?

If you’ve ever had Chicken Makhani at a restaurant, you know it’s a dish that’s hard to forget. It’s a mix of tender, marinated chicken pieces swimming in a luxuriously creamy tomato sauce that’s spiced just right. The prep time is about 30 minutes, and the actual cooking is relatively quick—about 25 minutes. This dish is perfect for a weeknight dinner when you want something comforting and full of flavor, yet still easy to make. Plus, it’s one of those dishes that just gets better the next day, so it’s a great option for meal prep.

Ingredient Notes

• Chicken – Boneless, skinless chicken thighs are the best choice for this dish. They stay tender and juicy when cooked in the sauce. You can use chicken breasts if you prefer, but thighs give a much richer flavor.
• Yogurt – The marinade for the chicken uses yogurt to help tenderize the meat and infuse it with flavor. Full-fat yogurt is preferred for a richer texture.
• Spices – The heart of Chicken Makhani lies in the spices. You’ll need garam masala, ground cumin, ground coriander, turmeric, chili powder, and cinnamon. These spices combine to create the deep, complex flavor profile of the dish.
• Tomatoes – A good-quality tomato puree is essential for the sauce. The tomatoes form the base of the curry and should be rich and slightly sweet. You can use canned tomato puree for ease.
• Butter and Cream – The “butter” in Butter Chicken is key to its rich, creamy texture. A generous amount of butter (preferably unsalted) is melted into the sauce, followed by heavy cream to create that indulgent finish.
• Kasuri Methi (Dried Fenugreek Leaves) – This is the secret ingredient that gives Chicken Makhani its signature flavor. It’s available at Indian grocery stores, but if you can’t find it, you can skip it or substitute with dried oregano.
• Ginger and Garlic – Fresh ginger and garlic are used in both the marinade and the sauce to add depth and aromatic heat.

Substitutions:

• Chicken: You can swap chicken for tofu or paneer for a vegetarian version of this dish.
• Yogurt: If you’re dairy-free, use coconut yogurt for a similar texture.
• Cream: Coconut cream or cashew cream can be used as a dairy-free alternative to heavy cream.

Step-by-Step Instructions

1. Marinate the Chicken

In a large bowl, combine the chicken pieces with yogurt, ginger-garlic paste, turmeric, cumin, coriander, chili powder, garam masala, salt, and a squeeze of lemon juice. Stir everything together until the chicken is well-coated, then cover the bowl and let it marinate for at least 30 minutes (or up to 2 hours for more flavor).

2. Cook the Chicken

Heat 2 tablespoons of butter in a large pan over medium-high heat. Once the butter has melted, add the marinated chicken pieces in batches, making sure not to overcrowd the pan. Sear the chicken on both sides until browned and almost cooked through, about 5-7 minutes per batch. Once done, remove the chicken from the pan and set it aside.

3. Make the Sauce

In the same pan, add another tablespoon of butter. Once melted, sauté the onions until soft and golden brown, about 5 minutes. Add the ginger-garlic paste and cook for another minute, stirring constantly to avoid burning. Add the garam masala, cumin, coriander, cinnamon, and chili powder, and cook for another 1-2 minutes, allowing the spices to bloom and become fragrant.

4. Add Tomatoes

Pour in the tomato puree and bring the mixture to a simmer. Let the sauce cook for 10-12 minutes, stirring occasionally, until it thickens slightly and the flavors meld together. You’ll notice that the tomatoes take on a rich, deep color as they cook.

5. Finish the Sauce

Add the seared chicken back into the pan, along with any juices from the plate. Stir to coat the chicken in the sauce. Add the dried fenugreek leaves (if using) and a pinch of salt. Pour in the cream, stirring it gently into the sauce, and let everything simmer for another 5 minutes until the chicken is fully cooked and the sauce is velvety smooth.

6. Serve

Garnish with fresh cilantro and a drizzle of extra cream if desired. Serve the Chicken Makhani over steamed basmati rice or with warm naan bread for a complete meal.

Expert Tips for the Best Results

• Don’t Skip the Marinade: Letting the chicken marinate for at least 30 minutes (or longer) is crucial for tenderizing the meat and infusing it with flavor.
• Adjust the Spice Level: You can increase or decrease the amount of chili powder depending on how much heat you prefer. Start with a smaller amount and add more if you like it spicier.
• Use Full-Fat Dairy: For the richest, creamiest texture, always opt for full-fat yogurt and cream. The fat helps to create that indulgent texture that makes this dish so comforting.

Serving Suggestions

Chicken Makhani is traditionally served with basmati rice or naan bread, both of which are perfect for soaking up that rich, creamy sauce. You could also pair it with a refreshing cucumber raita or a side of sautéed spinach or mixed vegetables to balance out the richness.

Storage and Reheating Tips

• Fridge: Store leftover Chicken Makhani in an airtight container in the fridge for up to 3-4 days. It actually tastes even better the next day, as the flavors continue to develop.
• Freezer: You can freeze the curry for up to 2-3 months. When ready to serve, simply defrost and reheat on the stove. You might need to add a splash of water or cream to thin the sauce as it reheats.
• Reheating: Reheat the curry in a pot over medium heat, stirring occasionally. If it’s too thick, add a little water or extra cream to achieve your desired consistency.

Frequently Asked Questions

Can I make this recipe vegetarian? Yes! You can easily make a vegetarian version by swapping the chicken for paneer (Indian cheese) or even tofu. Both are excellent options that absorb the delicious sauce.

Can I use chicken breasts instead of thighs? Yes, you can use chicken breasts, but chicken thighs will give you a more tender and juicy result. If using breasts, be careful not to overcook them, as they can become dry.

How can I make this dish spicier? To make it spicier, increase the amount of chili powder or add a finely chopped green chili to the sauce. You can also drizzle a bit of chili oil on top before serving for an extra kick.

Conclusion

Chicken Makhani, or Indian Butter Chicken, is a dish that combines rich, creamy flavors with just the right amount of spice. Whether you’re serving it for a weeknight dinner or a special occasion, this recipe is sure to impress. It’s simple to make, and the results are truly spectacular. Give it a try, and let me know how it turns out! I’d love to hear your thoughts or any twists you added to make it your own. Happy cooking!

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