Indian Butter Chicken (Chicken Makhani)

Chicken Makhani, or Butter Chicken, is India's gift to the world. A texture masterpiece: yogurt-marinated, roasted chicken pieces bathing in an incredibly creamy, tomato-butter sauce. 'Makhani' means butter, hinting at the richness. It's not about heat, but the silky harmony of spices, acid, and fat.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large Bowl (for marinating)
  • Deep Skillet or Wok
  • Wooden Spoon
  • Grater (for ginger)

Allergen Information

⚠️ Milk

Instructions

1

Mix yogurt, garlic, ginger, turmeric, coriander, cumin, and chili. Coat chicken, refrigerate 30 mins.

Tip: Yogurt tenderizes meat.
2

Melt half the butter in skillet. Sear chicken (reserve marinade) until browned. Remove chicken.

Tip: Charring adds flavor; inside can be raw.
3

Add tomato puree (and leftover marinade) to skillet. Simmer 8-10 mins until thickened.

Tip: Cooking tomatoes reduces acidity.
4

Stir in cream, remaining butter, honey, salt, pepper. Return chicken.

Tip: Honey balances tomato acid; butter emulsifies sauce.
5

Simmer gently 10 mins until cooked through. Garnish with cilantro.

Tip: Don't boil vigorously after adding cream.

Recipe FAQ

Can I sub cream?
Coconut milk works but changes the flavor profile. Original uses cream and butter for body.
How long to marinate?
Min 30 mins, but yogurt acids work best over 4-6 hours.

Ingredients

  • 1 lb Boneless Chicken Thighs (cubed)
  • 3/4 cup Plain Greek Yogurt
  • 3 cloves Garlic (crushed)
  • 1 tbsp Fresh Ginger (grated)
  • 1 tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 4 tbsp Butter
  • 14 oz Tomato Puree or Sauce (1 can)
  • 2/3 cup Heavy Cream
  • 1 tbsp Honey or Sugar
  • 2 tbsp Fresh Cilantro (chopped)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper