Name: Makhani Chicken (Indian Butter Chicken)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Cuisine: Indian
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

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Indulge in the rich and creamy flavors of Makhani Chicken, also known as Indian Butter Chicken. This dish is not only delicious but also incredibly easy to make, making it perfect for weeknight dinners or special occasions.

Why You’ll Love This Recipe?

The blend of spices in the marinade creates a burst of flavor that will tantalize your taste buds.
With quick prep time, you can have this mouthwatering dish ready in no time.
Makhani Chicken is perfect for meal prep, allowing you to enjoy it throughout the week.

Ingredient Notes:

Marinade:

Skinless, boneless chicken breast halves
Lemon juice
Chili powder
Salt
Yogurt
Olive oil
Garlic paste
Ginger paste
Melted butter
Garam masala

Sauce:

Butter
Garam masala
Ginger paste
Chopped garlic
Chopped green chile pepper
Tomato puree
Water
Chili powder
Salt
Honey
Dried fenugreek leaves
Heavy cream

Step-by-Step Instructions based on Marinade:

In a bowl, combine cubed chicken with lemon juice, chili powder, salt, yogurt, olive oil, garlic paste, ginger paste, melted butter, and garam masala.
Marinate the chicken for at least 2 hours or overnight for best results.

Sauce:

In a pan, melt butter and add garam masala, ginger paste, garlic, and green chile pepper.
Stir in tomato puree, water, chili powder, salt, honey, and dried fenugreek leaves.
Add marinated chicken and cook until done, then stir in heavy cream.

Helpful Tips:

For a richer flavor, marinate the chicken overnight.
Use Greek yogurt for a thicker marinade.
Swap chicken breast for boneless chicken thighs for a different texture.

Expert Tips for the Best Results:

Toast the garam masala and fenugreek leaves before adding them to the sauce for enhanced flavor.
Finish the dish with a dollop of butter for an extra indulgent touch.

Serving Suggestions:

Serve Makhani Chicken with fragrant basmati rice, naan bread, and a side of cucumber raita for a complete meal.

Storage and Reheating Tips:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream to revive the sauce.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?
Yes, boneless chicken thighs can be used for a juicier texture.
Is it necessary to marinate the chicken?
Marinating the chicken enhances the flavor, but you can skip this step if you’re short on time.
Can I make this dish vegan?
Swap chicken for tofu and use coconut cream instead of heavy cream for a vegan version.
What can I serve with Makhani Chicken?
Basmati rice, naan bread, and a fresh salad make great accompaniments to this dish.

Conclusion:

Treat yourself to the decadent flavors of Makhani Chicken and impress your family and friends with this classic Indian dish. Don’t forget to share your feedback and enjoy every bite of this creamy and aromatic meal.

Makhani Chicken (Indian Butter Chicken)

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A flavorful Indian butter chicken dish made with marinated chicken cooked in a creamy tomato-based sauce with a blend of spices.

Author: Touria Elkoudssi
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Yield: 4 servings 1x
Category: Main-course
Method: Stovetop
Cuisine: Indian
Diet: Halal

Instructions

Marinate the chicken: In a bowl, combine cubed chicken with lemon juice, chili powder, salt, yogurt, olive oil, garlic paste, ginger paste, melted butter, and garam masala. Marinate for at least 1 hour.
Prepare the sauce: In a pan, melt butter and add garam masala, ginger paste, garlic, and green chile pepper. Cook for a few minutes, then add tomato puree, water, chili powder, salt, honey, and fenugreek leaves. Simmer for 15-20 minutes.
Cook the chicken: Add marinated chicken to the sauce and cook until the chicken is tender. Stir in heavy cream and cook for an additional 10 minutes.

Notes

You can adjust the spice levels by increasing or decreasing the amount of chili powder and green chile pepper.
For a richer sauce, you can add more heavy cream or butter.