Restaurant Style Indian Butter Chicken Chicken Makhani
Experience the rich and indulgent flavors of **Restaurant-Style Indian Butter Chicken (Chicken Makhani)**, a beloved North Indian classic that captures the essence of restaurant dining at home. This creamy and aromatic dish features tender, yogurt-marinated chicken thighs cooked to perfection and simmered in a luscious tomato-based curry enhanced by the warm spices of garam masala, red chili powder, and fragrant dried fenugreek leaves (kasuri methi). A generous splash of heavy cream and a touch of butter create the signature velvety texture that makes this dish irresistible. Perfectly paired with fluffy naan or fragrant steamed basmati rice, this butter chicken recipe delivers a perfect balance of heat, sweetness, and richness, ensuring every bite feels like a culinary celebration. Ideal for weeknight dinners or special occasions, this authentic delight is both comforting and crowd-pleasing.
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Recipe Information
Ingredients
- 500 grams Boneless chicken thighs
- 100 grams Plain yogurt
- 2 tablespoons Ginger-garlic paste
- 0.5 teaspoons Ground turmeric
- 1 teaspoons Red chili powder
- 1 teaspoons Garam masala
- 1 teaspoons Salt
- 2 tablespoons Vegetable oil
- 3 tablespoons Unsalted butter
- 1 large Onion (finely chopped)
- 400 grams Tomato puree
- 150 milliliters Heavy cream
- 1 teaspoons Kasuri methi (dried fenugreek leaves)
- 1 teaspoons Coriander powder
- 1 teaspoons Sugar
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
In a large mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and 1 teaspoon salt. Add the chicken and mix well to coat. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium heat. Cook the marinated chicken until slightly charred and 80% cooked. Remove the chicken from the pan and set aside.
In the same pan, melt 3 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.
Add the tomato puree and cook for 8-10 minutes, stirring occasionally, until the oil begins to separate from the sauce.
Reduce the heat to low and add coriander powder, remaining red chili powder, kasuri methi, and sugar. Mix well to combine.
Stir in the heavy cream and simmer for 2-3 minutes, allowing the sauce to thicken slightly.
Add the partially cooked chicken to the sauce and simmer for another 10-12 minutes until the chicken is fully cooked and tender.
Garnish with fresh coriander leaves and serve hot with naan or steamed basmati rice.
Nutrition Facts
Calories |
608 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 18.1 g | 91% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 628 mg | 27% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 8.5 g | ||
| Protein | 36.6 g | 73% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 900 mg | 19% | |
*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.
