Chicken Makhani

Why You’ll Love This Recipe

• Authentic Flavor: This recipe captures the traditional taste of Chicken Makhani, offering a delightful blend of spices and creaminess.
• Creamy and Rich: The combination of butter, cream, and tomato puree creates a luscious sauce that envelops the chicken beautifully.
• Versatile Pairings: Enjoy this dish with naan, roti, or steamed basmati rice to soak up the delicious sauce.
• Make-Ahead Friendly: The flavors deepen over time, making it an excellent option for meal prep or next-day leftovers.

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
• 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté Aromatics: Heat 1 tablespoon of peanut oil in a large saucepan over medium-high heat. Add the finely chopped shallot and white onion; sauté until soft and translucent, approximately 5 minutes.
2. Incorporate Spices and Tomato: Stir in butter, ginger garlic paste, lemon juice, 1 teaspoon of garam masala, chili powder, ground cumin, and bay leaf. Cook and stir for 1 minute to release the spices’ aromas. Add tomato puree and cook for an additional 2 minutes, stirring frequently.
3. Simmer Sauce: Reduce heat to low, cover, and simmer for 10 minutes, allowing the flavors to meld.
4. Prepare Chicken: In a separate skillet, heat the remaining 1 tablespoon of peanut oil over medium heat. Season the chicken pieces with salt, pepper, remaining 1 teaspoon of garam masala, and cayenne pepper. Add the chicken to the skillet and cook until lightly browned, about 10 minutes.
5. Combine Chicken and Sauce: Transfer the cooked chicken into the simmering sauce. Stir in half-and-half and yogurt, mixing well to combine.
6. Thicken Sauce: Dissolve cornstarch in ¼ cup of water, then stir into the sauce. Continue to simmer for an additional 5 to 10 minutes, or until the sauce has thickened to your desired consistency.
7. Serve: Remove the bay leaf and serve the Chicken Makhani hot, garnished with fresh cilantro if desired.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Preparation Time: 20 minutes
• Cooking Time: 35 minutes
• Total Time: 55 minutes

Variations

• Protein Alternatives: Substitute chicken with paneer or tofu for a vegetarian version.
• Spice Level: Adjust the amount of cayenne pepper and chili powder to control the heat according to your preference.
• Cream Substitutes: For a lighter option, replace half-and-half with coconut milk, which also adds a subtle sweetness.
• Herb Enhancements: Garnish with fresh cilantro or mint to add a refreshing herbal note to the dish.

Storage/Reheating

• Storage: Allow the Chicken Makhani to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
• Freezing: Place cooled chicken and sauce in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Reheat on the stovetop over medium heat until warmed through, stirring occasionally. Add a splash of water or cream if the sauce has thickened too much during storage.

FAQs

What is the origin of Chicken Makhani?

Chicken Makhani, or Butter Chicken, originated in Delhi, India, in the 1950s. It was created by chefs at the Moti Mahal restaurant who repurposed leftover tandoori chicken by simmering it in a rich tomato-based sauce.

Can I use chicken breasts instead of thighs?

Yes, chicken breasts can be used; however, thighs tend to remain juicier and more flavorful during cooking.

Is it necessary to marinate the chicken?

While marinating adds depth of flavor, this recipe simplifies the process by seasoning the chicken just before cooking.

What can I use instead of half-and-half?

You can substitute half-and-half with heavy cream for a richer sauce or with coconut milk for a dairy-free alternative.

Chicken Makhani

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This Chicken Makhani (Indian Butter Chicken) is a rich and creamy curry with tender chicken pieces simmered in a spiced tomato-based sauce. Infused with traditional Indian flavors, this dish pairs perfectly with naan, roti, or basmati rice. A restaurant-quality butter chicken recipe that’s easy to make at home!

• Author: Ava
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Indian
• Diet: Gluten Free

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
• Salt and black pepper to taste
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 tablespoon cornstarch
• ¼ cup water

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Instructions

• Sauté Aromatics: Heat 1 tablespoon peanut oil in a saucepan over medium-high heat. Add shallot and white onion; sauté until soft (about 5 minutes).
• Add Spices & Tomato: Stir in butter, ginger garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook for 1 minute until fragrant. Add tomato puree and simmer for 2 minutes.
• Simmer Sauce: Reduce heat to low, cover, and let simmer for 10 minutes.
• Cook Chicken: In a separate skillet, heat the remaining 1 tablespoon of peanut oil over medium heat. Season chicken with salt, pepper, remaining 1 teaspoon garam masala, and cayenne pepper. Cook until browned (about 10 minutes).
• Combine & Simmer: Add cooked chicken to the sauce. Stir in half-and-half and yogurt.
• Thicken Sauce: Dissolve cornstarch in ¼ cup water, then mix into the sauce. Simmer for 5-10 minutes until thickened.
• Serve: Remove the bay leaf and serve hot with naan or basmati rice. Garnish with fresh cilantro if desired.

Notes

• Storage: Store in an airtight container in the fridge for up to 3 days.
• Freezing: Freeze for up to 2 months. Thaw overnight before reheating.
• Reheating: Warm on the stovetop over medium heat, adding a splash of cream or water if needed.
• Variations: Use paneer or tofu for a vegetarian version or substitute coconut milk for a dairy-free option.