Chicken Makhani (Indian Butter Chicken)

4.5
(1,372)

This butter chicken recipe, or chicken makhani, is one of my favorite Indian dishes. It features a full-flavored sauce that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread.

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high angle looking at a plate of chicken Makhani over rice, topped with cilantro and a side of naan bread
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Prep Time:
10 mins
Cook Time:
25 mins
Total Time:
35 mins
Servings:
4

Ingredients

  • 2 tablespoons peanut oil, divided

  • 1 shallot, finely chopped

  • ¼ white onion, chopped

  • 2 tablespoons butter

  • 1 tablespoon ginger garlic paste

  • 2 teaspoons lemon juice

  • 2 teaspoons garam masala, divided

  • 1 teaspoon chili powder

  • 1 teaspoon ground cumin

  • 1 bay leaf

  • 1 cup tomato puree

  • 1 cup half-and-half

  • ¼ cup plain yogurt

  • 1 pinch salt and ground black pepper to taste

  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces

  • ¼ teaspoon cayenne pepper, or to taste

  • 1 tablespoon cornstarch

  • ¼ cup water

Directions

  1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.

    Shallot and onion mixture in saucepan.

    Dotdash Meredith Food Studios

  2. Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to frequently stir.

    Mixture with tomato paste, butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf.
  3. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, frequently stirring. Season with salt and pepper. Remove from heat and set aside.

    Mixture with half-and-half and yogurt.

    Dotdash Meredith Food Studios

  4. Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.

    Cooked chicken in skillet.
  5. Reduce heat, and season with remaining 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Add cooked chicken into sauce and stir together.

    A few spoonfuls of sauce added to chicken in skillet.

    Dotdash Meredith Food Studios

  6. Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.

    Chicken mixed in with sauce.

    Dotdash Meredith Food Studios

  7. Serve over rice with naan.

    high angle looking at a plate of chicken Makhani over rice, topped with cilantro and a side of naan bread

    DOTDASH MEREDITH FOOD STUDIOS 

Nutrition Facts (per serving)

408 Calories
28g Fat
16g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 408
% Daily Value *
Total Fat 28g 36%
Saturated Fat 11g 57%
Cholesterol 107mg 36%
Sodium 523mg 23%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 8%
Total Sugars 5g
Protein 23g 47%
Vitamin C 12mg 13%
Calcium 135mg 10%
Iron 3mg 17%
Potassium 625mg 13%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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