Chicken Makhani
Indulge in the rich, velvety flavors of Chicken Makhani, a classic Indian dish also known as Butter Chicken. This recipe combines tender, marinated chicken pieces simmered to perfection in a luscious tomato-based curry, enhanced with creamy cashew paste, aromatic spices like cinnamon and cardamom, and a touch of honey for subtle sweetness. The addition of Greek yogurt and heavy cream gives the sauce its signature silky texture, making it irresistible alongside fluffy basmati rice or buttery naan. Perfect for a comforting dinner or special occasion, this easy-to-follow recipe captures the essence of authentic Indian cuisine in under an hour.
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless, cut into bite-sized pieces)
- 120 grams Greek yogurt
- 2 tablespoons Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Ground cumin
- 1.5 teaspoons Salt
- 2 tablespoons Oil or ghee
- 50 grams Butter
- 1 Cinnamon stick
- 3 Green cardamom pods
- 3 Cloves
- 400 grams Tomatoes (pureed)
- 50 grams Cashews (soaked and blended into a paste)
- 1 teaspoons Garam masala
- 1 tablespoons Honey or sugar
- 100 milliliters Cream
- 2 tablespoons Coriander leaves (chopped, for garnish)
Instructions
In a bowl, mix the chicken pieces with Greek yogurt, 1 tablespoon ginger-garlic paste, turmeric powder, red chili powder, 0.5 teaspoons salt, and ground cumin. Cover and let it marinate for 30 minutes to 2 hours.
Heat oil or ghee in a large skillet or pan over medium heat. Add the marinated chicken and cook for about 6–8 minutes until almost cooked through. Remove and set aside.
In the same pan, melt the butter and add cinnamon stick, cardamom pods, and cloves. Sauté for 1 minute until fragrant.
Add the remaining ginger-garlic paste and sauté for another 1–2 minutes until golden and aromatic.
Pour in the pureed tomatoes and cook for 10–12 minutes, stirring occasionally, until the oil begins to separate from the mixture.
Stir in cashew paste, garam masala, and the remaining salt. Cook for an additional 5 minutes.
Return the partially cooked chicken to the pan, ensuring it’s fully coated in the sauce. Cover and simmer for 15 minutes on low heat.
Stir in the honey (or sugar) and cream. Simmer for another 5 minutes until the sauce is rich and creamy.
Taste for seasoning and adjust if needed. Garnish with chopped coriander leaves.
Serve hot with naan, roti, or basmati rice.
Nutrition Facts
Calories |
2268 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 4368 mg | 190% | |
| Total Carbohydrate | 102.4 g | 37% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 48.4 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 501 mg | 39% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 4070 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
