Chicken Makhani Butter Chicken
Indulge in the rich, velvety flavors of Chicken Makhani Butter Chicken, a classic Indian curry that's the epitome of comfort food. Tender pieces of marinated, spiced chicken are simmered in a luscious tomato-based sauce infused with butter, cream, and aromatic spices like cumin, cardamom, and cinnamon. The addition of kasuri methi (dried fenugreek leaves) lends an authentic touch, while a hint of honey balances the tangy, savory flavors. Perfectly paired with fluffy naan or aromatic basmati rice, this dish is a must-try for lovers of Indian cuisine. Easy to make yet impressive, it’s the ultimate crowd-pleaser for weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 500 grams Chicken (boneless, skinless thighs or breasts, cubed)
- 100 grams Yogurt
- 2 tablespoons Ginger-garlic paste
- 0.5 teaspoons Turmeric powder
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- 1 tablespoons Lemon juice
- 3 tablespoons Butter
- 0.5 teaspoons Cumin seeds
- 2 Green cardamom pods
- 1 Cinnamon stick
- 400 grams Tomatoes (pureed)
- 200 milliliters Heavy cream
- 1 tablespoons Honey or sugar
- 1 teaspoons Kasuri methi (dried fenugreek leaves)
- to taste Salt
- 2 tablespoons Vegetable oil
- as needed Fresh cilantro (for garnish)
Instructions
In a bowl, marinate the chicken with yogurt, ginger-garlic paste, turmeric powder, red chili powder, garam masala, lemon juice, and salt. Mix well, cover, and refrigerate for at least 30 minutes, preferably overnight for enhanced flavor.
Heat 2 tablespoons of vegetable oil in a large pan over medium heat. Add the marinated chicken and cook until lightly browned on all sides and about 80% cooked. Remove the chicken from the pan and set aside.
In the same pan, add 3 tablespoons of butter. Once melted, add cumin seeds, green cardamom pods, and the cinnamon stick. Sauté for about 1 minute until fragrant.
Add the tomato puree to the pan and cook on medium heat for 10–15 minutes, stirring occasionally, until the raw smell of the tomatoes dissipates and the oil begins to separate.
Reduce the heat to low and stir in the heavy cream. Add honey or sugar, and adjust salt to taste.
Return the partially cooked chicken to the pan and mix well, ensuring the chicken is submerged in the sauce. Simmer for another 10–12 minutes until the chicken is fully cooked and tender.
Sprinkle kasuri methi (crushed between your palms) over the sauce and stir well to combine.
Garnish with fresh cilantro before serving. Serve hot with naan, roti, or steamed basmati rice.
Nutrition Facts
Calories |
2404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.3 g | 191% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 17.9 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 80.7 g | 29% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 45.3 g | ||
| Protein | 170.8 g | 342% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 427 mg | 33% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 3634 mg | 77% | |
*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.
