Name: Chicken Makhani (Indian Butter Chicken)
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Indian
Ingredients: 1 lb chicken breast (cut into bite-sized pieces); 2 tablespoons lemon juice; 1 teaspoon garam masala; 1 teaspoon chili powder; ½ teaspoon salt; 2 tablespoons peanut oil (or butter); 1 shallot, finely chopped; 1 small white onion, chopped; 2 tablespoons butter; 1 tablespoon ginger garlic paste; 1 bay leaf; 1 teaspoon garam masala; 1 teaspoon ground cumin; ½ teaspoon chili powder (adjust to taste); 1 ½ cups tomato puree; ½ cup half-and-half (or heavy cream); ¼ cup plain yogurt; 1 tablespoon cornstarch + 2 tablespoons water (for slurry); Salt and black pepper to taste; Fresh cilantro (for garnish, optional)

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Chicken Makhani, commonly known as Indian Butter Chicken, is a beloved dish that combines tender pieces of chicken with a rich, creamy tomato-based sauce. This flavorful curry is infused with aromatic spices, making it a favorite in Indian cuisine and among food enthusiasts worldwide.

Why You’ll Love This Recipe

Rich and Creamy Texture: The combination of butter, cream, and tomato puree creates a luscious sauce that envelops the chicken, offering a delightful mouthfeel.
Aromatic and Flavorful: A blend of spices like garam masala, cumin, and chili powder infuses the dish with a depth of flavor that’s both complex and comforting.
Versatile Pairings: This dish pairs wonderfully with naan, roti, or steamed basmati rice, making it a versatile addition to any meal.
Restaurant-Quality at Home: Recreate a classic Indian restaurant favorite in your own kitchen with this straightforward recipe.

Ingredients

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

Peanut oil
Shallot, finely chopped
White onion, chopped
Butter
Ginger garlic paste
Lemon juice
Garam masala
Chili powder
Ground cumin
Bay leaf
Tomato puree
Half-and-half
Plain yogurt
Chicken breast, cut into bite-sized pieces
Cornstarch
Water
Salt
Ground black pepper

Directions

Marinate the Chicken: In a bowl, combine chicken pieces with lemon juice, half of the garam masala, chili powder, and salt. Let it marinate for at least 30 minutes to enhance flavor.
Prepare the Sauce Base: Heat half of the peanut oil in a large skillet over medium heat. Sauté the finely chopped shallot and white onion until translucent. Add butter, ginger garlic paste, and a bay leaf; cook until fragrant.
Incorporate Spices and Tomato: Stir in the remaining garam masala, ground cumin, and chili powder. Add tomato puree and cook for a few minutes until the mixture thickens slightly.
Add Dairy Components: Reduce heat to low and mix in half-and-half and plain yogurt, stirring continuously to prevent curdling. Simmer the sauce gently.
Cook the Chicken: In a separate pan, heat the remaining peanut oil over medium heat. Add the marinated chicken and cook until browned and cooked through.
Combine Chicken and Sauce: Transfer the cooked chicken into the sauce. In a small bowl, mix cornstarch and water to create a slurry; add this to the pan to thicken the sauce. Season with salt and ground black pepper to taste.
Simmer and Serve: Allow the dish to simmer for an additional 10 minutes, letting the flavors meld together. Remove the bay leaf before serving. Garnish with fresh cilantro if desired and serve hot with naan or rice.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation Time: About 15 minutes.
Cook Time: Approximately 45 minutes.
Total Time: Around 1 hour.

Variations

Spice Level Adjustment: Modify the amount of chili powder to suit your heat preference. For a milder version, reduce the chili powder; for more heat, consider adding fresh chopped chilies.
Cream Substitutes: For a lighter version, substitute half-and-half with coconut milk or a lower-fat cream alternative.
Protein Alternatives: Replace chicken with paneer (Indian cottage cheese) or tofu for a vegetarian option.
Nut Addition: Incorporate ground cashews or almonds into the sauce for added richness and a subtle nutty flavor.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: This dish freezes well. Place cooled butter chicken in a freezer-safe container and freeze for up to 2 months.
Reheating: Reheat on the stovetop over medium heat until warmed through. If the sauce has thickened too much, add a splash of water or cream to achieve the desired consistency.

FAQs

What is Chicken Makhani?

Chicken Makhani, or Butter Chicken, is a popular Indian dish featuring marinated chicken cooked in a creamy tomato-based sauce infused with aromatic spices.

Can I make this dish dairy-free?

Yes, you can substitute dairy components like butter and cream with plant-based alternatives such as coconut oil and coconut milk to make the dish dairy-free.

What can I serve with Butter Chicken?

Butter Chicken pairs well with Indian breads like naan or roti and is also delicious served over steamed basmati rice.

How can I thicken the sauce if it’s too thin?

If the sauce is too thin, you can mix a small amount of cornstarch with water to create a slurry and add it to the sauce, stirring until it thickens.

Is it necessary to marinate the chicken?

Marinating the chicken enhances its flavor and tenderness, but if you’re short on time, even a brief 15-minute marination can be beneficial.

Can I use chicken thighs instead of breasts?

Absolutely, chicken thighs are flavorful and remain tender during cooking, making them a great alternative to chicken breasts in this recipe.

How do I adjust the spice level?

To adjust the spice level, modify the amount of chili powder and garam masala. For a milder taste, reduce these spices; for more heat, increase them or add fresh chilies.

What is garam masala?

Garam masala is a blend of ground spices commonly used in Indian cuisine, typically including cinnamon, cardamom, cloves, and cumin, among others.

Can I prepare this dish in advance?

Yes, Butter Chicken often tastes better the next day as the flavors meld. Prepare it a day ahead, refrigerate, and reheat before serving.

How do I prevent the yogurt from curdling in the sauce?

To prevent curdling, ensure the heat is low when adding yogurt to the sauce and stir continuously. Using full-fat yogurt can also help maintain a smooth consistency.

Conclusion

Chicken Makhani, with its rich and aromatic profile, offers a delightful culinary experience that’s both comforting and indulgent. Whether you’re new to Indian cuisine or a seasoned enthusiast, this recipe provides a straightforward approach to creating a restaurant-quality dish in your own kitchen. Enjoy the harmonious blend of spices and creamy textures with your choice of accompaniments for a truly satisfying meal.