Creamy Chicken Makhani

Name: Creamy Chicken Makhani
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Indian
Ingredients: 1 lb (450g) boneless chicken thighs, cut into bite-sized pieces; 1 cup plain yogurt; 2 tablespoons lemon juice; 1 tablespoon ginger-garlic paste; 2 teaspoons ground turmeric; 2 teaspoons chili powder; 2 teaspoons ground cumin; Salt to taste; 2 tablespoons unsalted butter; 1 large onion, finely chopped; 2 cups tomato purée; 1 tablespoon ground coriander; 1 teaspoon garam masala; 1 teaspoon sugar (optional); 1/2 cup heavy cream; Fresh cilantro leaves for garnish

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Calories

360

Chicken Makhani, popularly known as Butter Chicken, is a rich and flavorful dish originating from the vibrant culinary traditions of North India.

This creamy, aromatic curry is known for its luscious tomato-based sauce infused with a blend of aromatic spices and enriched with a splash of heavy cream. The tender, marinated chicken pieces are simmered to perfection, absorbing all the bold flavors and resulting in a melt-in-your-mouth experience.

Perfectly balanced between spicy and savory, Chicken Makhani is a favorite for both casual meals and special occasions.

Its vibrant red sauce, creamy texture, and rich taste make it a crowd-pleaser worldwide. Serve it with hot naan or fragrant basmati rice to enjoy a truly authentic Indian dining experience.

Ingredients

1 lb (450g) boneless chicken thighs, cut into bite-sized pieces
1 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger-garlic paste
2 teaspoons ground turmeric
2 teaspoons chili powder
2 teaspoons ground cumin
Salt to taste
2 tablespoons unsalted butter
1 large onion, finely chopped
2 cups tomato purée
1 tablespoon ground coriander
1 teaspoon garam masala
1 teaspoon sugar (optional)
1/2 cup heavy cream
Fresh cilantro leaves for garnish

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Directions

In a bowl, mix yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, cumin, and salt. Add chicken pieces and coat well. Marinate for at least 1 hour (preferably overnight).
In a large skillet, melt butter over medium heat. Add the marinated chicken and cook until browned on all sides. Remove and set aside.
In the same skillet, add chopped onions and sauté until golden brown. Add tomato purée, coriander, garam masala, and sugar. Cook for 10 minutes, stirring occasionally.
Return the chicken to the skillet. Simmer for 15 minutes, allowing the flavors to meld.
Stir in heavy cream and simmer for another 5 minutes until the sauce is creamy and aromatic.
Garnish with fresh cilantro leaves and serve hot.

Nutrition

Serving Size: 1
per serving: Calories; 360

Amount/Serving % Daily Value

Fat: 20 grams; 26%
Saturated Fat: 10 grams; 50%
Cholesterol: 100 milligrams; 33%
Sodium: 600 milligrams; 26%
Carbs: 10 grams; 4%
Protein: 29.9 grams
Sugar: 4 grams
Fiber: 2 grams; 7%

10 Tips for Cooking Chicken Makhani

Marinate the chicken overnight for maximum flavor.
Use boneless chicken thighs for juicier and more tender bites.
Adjust the spiciness by varying the amount of chili powder.
Fresh tomato purée enhances the flavor over canned tomatoes.
Simmer the sauce slowly to allow the flavors to meld perfectly.
Add sugar to balance the tanginess of the tomatoes.
Stir in cream at the end for a rich, velvety finish.
Garnish with fresh cilantro for a burst of freshness.
Serve hot with naan or steamed basmati rice for an authentic experience.
Leftovers taste even better the next day as the flavors intensify.

Serving Suggestions

Creamy Chicken Makhani pairs beautifully with:

Garlic Naan or Butter Naan
Steamed Basmati Rice or Jeera (Cumin) Rice
Cucumber Raita for a cooling contrast
Indian Salad with onions, cucumber, and lemon wedges
Papad (crispy Indian wafers) for added crunch

FAQ's

Q: Can I use chicken breast instead of chicken thighs in Chicken Makhani?
A: Yes, you can use chicken breast, but chicken thighs are preferred for their juiciness and richer flavor. If using breast, be careful not to overcook it to avoid dryness.

Q: Is Chicken Makhani spicy?
A: Traditionally, Chicken Makhani is mildly spiced, but you can adjust the heat level by increasing or decreasing the amount of chili powder to suit your taste.

Q: Can I make Chicken Makhani ahead of time?
A: Absolutely! In fact, Chicken Makhani tastes even better the next day as the flavors continue to develop. Store it in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze Chicken Makhani?
A: Yes, Chicken Makhani freezes well. Allow it to cool completely, then transfer it to a freezer-safe container. It can be frozen for up to 2 months. Reheat gently on the stovetop, adding a little water if needed to adjust the consistency.

Q: How can I make Chicken Makhani dairy-free?
A: To make it dairy-free, substitute the heavy cream with coconut cream or cashew cream. The taste will be slightly different but still delicious and creamy.

Q: Can I use canned tomatoes instead of fresh tomatoes for the sauce?
A: Yes, canned tomato purée or crushed tomatoes can be used for convenience. However, fresh tomatoes give a more vibrant flavor.

Q: What should I serve with Chicken Makhani?
A: Chicken Makhani pairs well with naan (Indian flatbread), basmati rice, or jeera (cumin) rice. You can also serve it with a side of cucumber raita or a simple Indian salad.

Q: Can I make Chicken Makhani in a slow cooker or Instant Pot?
A: Yes, you can adapt this recipe for a slow cooker or Instant Pot. Cook the marinated chicken first and then combine it with the sauce to simmer. Adjust cooking times as needed.

Q: Is Chicken Makhani gluten-free?
A: Yes, the traditional recipe is gluten-free, but always check the labels of store-bought ingredients, especially spice mixes and tomato purée, to ensure they are gluten-free.

Q: Can I add vegetables to Chicken Makhani?
A: Yes, you can add vegetables like bell peppers, peas, or spinach for extra nutrition. Add them towards the end of cooking to retain their texture and color.

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Creamy Chicken Makhani