butter chicken makhani recipe

Written BySheba G Updated On
butter chicken makhani recipe
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The Best butter chicken makhani recipe

I’ve been making butter chicken makhani for years, and it’s always a hit with my family. This rich and creamy Indian-inspired dish is a staple in our household, and I love that it’s easy to make and customize to suit our tastes.

The combination of tender chicken, velvety tomato sauce, and aromatic spices is absolutely divine. I’ve tried many different recipes over the years, but this one remains my go-to for its simplicity and flavor.

The best part? It’s a great way to get my kids to eat something other than their usual pizza or pasta.

My husband raves about the sauce, saying it’s the perfect blend of tangy and sweet. And let’s not forget the health benefits – with lean protein from the chicken and plenty of veggies in the sauce, this dish feels like a guilt-free indulgence.

Whether we’re having a family dinner or a special occasion, butter chicken makhani is always a good idea. I’ve even made it for casual weeknight meals when I need something quick and satisfying.

The key to this recipe is using high-quality ingredients and taking the time to make the sauce from scratch – trust me, it’s worth it! With its deep flavors and comforting warmth, this dish never fails to bring us together as a family.

Butter Chicken Makhani

Butter Chicken Makhani

4.7 from 1003 votes

Butter Chicken Makhani is a rich, creamy tomato-based curry with tender chicken pieces. It is a popular dish in Indian cuisine, known for its aromatic spices and velvety sauce.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hour
Servings: 4Cuisine: InternationalCalories: 550 kcal

🥘Ingredients

For the Marinade

500 grams boneless chicken, cut into bite-sized pieces
1 cup plain yogurt
1 tsp ginger paste
1 tsp garlic paste
1 tsp lemon juice
1 tsp red chili powder
1 tsp garam masala
1 tsp salt

For the Sauce

2 tbsp butter
1 tbsp vegetable oil
1 large onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tsp garam masala
1 can (800g) crushed tomatoes
1 cup heavy cream
1 tsp sugar
salt to taste
2 tbsp chopped fresh cilantro

👨‍🍳Directions

1In a mixing bowl, combine chicken pieces, yogurt, ginger paste, garlic paste, lemon juice, red chili powder, garam masala, and salt.
2Mix well to ensure the chicken is evenly coated.
3Cover the bowl and refrigerate for at least 30 minutes.
4Heat butter and vegetable oil in a large saucepan over medium heat.
5Add the chopped onion and sauté until it turns translucent and slightly golden, about 5-7 minutes.
6Add minced garlic and ginger, and sauté for another 1-2 minutes until fragrant.
7Add red chili powder, coriander powder, cumin powder, and garam masala to the saucepan.
8Stir well to combine the spices with the onion mixture.
9Cook for 1-2 minutes until the spices are well incorporated and the oil starts to separate from the spices.
10Add the crushed tomatoes to the saucepan and stir well.
11Cook the tomato mixture over medium heat for 10-12 minutes, stirring occasionally, until the oil starts to leave the sides of the pan and the tomatoes have broken down and thickened.
12Add the marinated chicken to the saucepan, ensuring each piece is well coated with the sauce.
13Cook over medium heat for 10-12 minutes, stirring occasionally, until the chicken is cooked through and tender.
14Add a little water if the sauce becomes too thick.
15Add the heavy cream and sugar, and stir well to combine.
16Cook for an additional 5 minutes, allowing the flavors to meld together.
17Taste and adjust the seasoning with salt if needed.
18Garnish with chopped fresh cilantro.
19Serve hot with naan or rice.

🔧Equipment

Mixing bowl
Saucepan
Spatula
Bowl for marinating

📊Nutrition Facts (per serving)

🔥Calories: 550 kcal🧈Total Fat: 35g💛Saturated Fat: 20g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 10g🥩Protein: 35g

📝Notes

Tips: For a spicier version, add more red chili powder. For a healthier option, reduce the amount of heavy cream or use low-fat cream.

Watch Video Of How Butter Chicken Makhani Works

This recipe has been a staple in our household for years, and I’m so glad I can share it with you now. Whether you’re looking for a special occasion dish or just a comforting meal for your family, butter chicken makhani delivers every time.

Store leftovers in an air-tight container in the fridge for up to 3 days; reheat gently before serving. For an extra-special touch, serve over basmati rice or with naan bread on the side – either way, your taste buds will thank you!

❓ Frequently Asked Questions About Butter Chicken Makhani

Q: What is the difference between butter chicken makhani and regular butter chicken?

This recipe uses a richer and more complex tomato sauce than traditional butter chicken, with added spices like cumin and coriander that give it an extra depth of flavor.

Q: Can I use boneless, skinless chicken breasts instead of thighs?

While you can use breasts if you prefer, thighs will yield more tender results because they have more connective tissue.

Q: How do I store leftover butter chicken makhani?

Air-tight containers in the fridge will keep it fresh for up to 3 days; reheat gently before serving.

Q: Can I make this recipe ahead of time?

Sure thing! Prepare the sauce up to 24 hours in advance; refrigerate until ready to serve.

Q: Is this recipe suitable for vegetarians?

No – traditional butter chicken makhani contains chicken breast or thighs; however, you can easily modify it by substituting with plant-based protein sources like tofu or tempeh.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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