Description
Enjoy the rich, creamy flavors of Chicken Makhani (Indian Butter Chicken)—a classic Indian dish featuring marinated chicken simmered in a luscious, spiced tomato-based sauce. Perfectly paired with naan or basmati rice, this easy homemade version brings restaurant-quality taste to your kitchen!
Ingredients
For the Chicken Marinade:
- 1 lb chicken breast (cut into bite-sized pieces)
- 2 tablespoons lemon juice
- 1 teaspoon garam masala
- 1 teaspoon chili powder
- ½ teaspoon salt
For the Sauce:
- 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)
Instructions
- Marinate the Chicken: In a bowl, mix chicken with lemon juice, half of the garam masala, chili powder, and salt. Let it marinate for at least 30 minutes.
- Prepare the Sauce Base: Heat 1 tablespoon peanut oil in a skillet over medium heat. Sauté shallot and onion until translucent. Add butter, ginger garlic paste, and bay leaf, cooking until fragrant.
- Incorporate Spices & Tomato: Stir in remaining garam masala, cumin, and chili powder. Add tomato puree and cook until thickened.
- Add Dairy: Reduce heat to low. Stir in half-and-half and yogurt, mixing continuously to prevent curdling. Simmer gently.
- Cook the Chicken: In a separate pan, heat remaining oil over medium heat. Cook marinated chicken until browned and fully cooked.
- Combine & Simmer: Transfer cooked chicken to the sauce. Stir in cornstarch slurry to thicken. Season with salt and black pepper. Simmer for 10 minutes.
- Serve: Remove bay leaf and garnish with fresh cilantro. Serve hot with naan or basmati rice.
Notes
- Spice Level: Adjust chili powder to taste. Add fresh chilies for extra heat.
- Dairy-Free Option: Use coconut milk instead of cream and oil instead of butter.
- Protein Swap: Use paneer or tofu for a vegetarian version.
- Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months.
