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Chicken Makhani (Indian Butter Chicken)

Chicken Makhani (Indian Butter Chicken)
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A rich, creamy, and mildly spiced Indian classic featuring tender marinated chicken simmered in a velvety tomato-cream sauce. Perfect for cozy nights in or impressing guests with minimal effort.

Ingredients

Scale
  • For the Marinade:
  • 1½ lbs (680g) boneless, skinless chicken thighs, cut into bite-sized pieces
  • ¾ cup plain yogurt
  • 1 tablespoon lemon juice
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1½ teaspoons garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon salt​
  • For the Sauce:
  • 3 tablespoons butter
  • 1 tablespoon oil (vegetable or ghee)
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1½ teaspoons ground cumin
  • 1½ teaspoons garam masala
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder (adjust to taste)
  • 1 (14 oz) can crushed tomatoes
  • 1 cup heavy cream or full-fat coconut milk
  • 1 tablespoon sugar (optional, to balance acidity)
  • Salt to taste
  • Fresh cilantro leaves, for garnish​

Instructions

  1. Marinate the Chicken: In a large bowl, combine yogurt, lemon juice, garlic, ginger, garam masala, cumin, turmeric, chili powder, and salt. Add chicken pieces, ensuring they’re well coated. Cover and refrigerate for at least 30 minutes, preferably longer for deeper flavor.​
  2. Sear the Chicken: Heat 1 tablespoon of butter and the oil in a large skillet or Dutch oven over medium-high heat. Add marinated chicken pieces and sear until browned on all sides. They don’t need to be fully cooked at this stage. Remove and set aside.​
  3. Prepare the Sauce: In the same pan, add remaining butter. Sauté chopped onions until translucent. Add garlic and ginger; cook for another minute. Stir in cumin, garam masala, turmeric, and chili powder; cook until fragrant.​
  4. Simmer: Pour in crushed tomatoes, stirring to combine. Let the mixture simmer for 10–15 minutes until it thickens and deepens in color.​
  5. Finish the Dish: Reduce heat to low. Stir in heavy cream or coconut milk, and add sugar if using. Return the seared chicken to the pan, along with any accumulated juices. Simmer gently for another 10–15 minutes until the chicken is cooked through and the sauce is creamy.​
  6. Serve: Garnish with fresh cilantro. Serve hot with basmati rice or naan bread.

Notes

  • For a smoky flavor, add a pinch of smoked paprika to the sauce.
  • Chicken thighs are preferred for their juiciness, but breasts can be used as a leaner alternative.
  • For a dairy-free version, substitute heavy cream with full-fat coconut milk.

Nutrition

Find it online: https://cookedbyandy.com/chicken-makhani-indian-butter-chicken/