Makhani Chicken (Indian Butter Chicken)
This Makhani Chicken, also known as Indian Butter Chicken, features tender chicken simmered in a rich, creamy tomato-based sauce packed with warm spices. It's the ultimate comfort food that pairs beautifully with naan or basmati rice.
Equipment
- Large skillet
- Mixing bowls
Ingredients
For the Chicken Marinade
- 1 lb boneless, skinless chicken thighs cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp chili powder
For the Butter Sauce
- 2 tbsp butter
- 1 onion finely chopped
- 3 cloves garlic minced
- 1 tbsp ginger grated
- 1 cup tomato puree
- 1 tsp paprika
- 1/2 cup heavy cream
- 1 tbsp sugar
- 1/2 tsp salt or to taste
- 2 tbsp fresh cilantro chopped, for garnish
Instructions
- In a large bowl, combine the chicken with yogurt, lemon juice, garam masala, turmeric, cumin, and chili powder. Cover and marinate for at least 1 hour or overnight.
- In a large skillet, melt butter over medium heat. Add the chopped onion and sauté until soft and translucent.
- Stir in the garlic and ginger, cooking for another minute until fragrant.
- Add the marinated chicken to the skillet. Cook until the chicken is browned on all sides.
- Pour in the tomato puree and paprika. Stir to combine and simmer for 10 minutes.
- Lower the heat and add the heavy cream, sugar, and salt. Simmer gently for another 5-7 minutes until the sauce thickens and the chicken is cooked through.
- Garnish with chopped fresh cilantro and serve hot with naan or rice.
Notes
Marinating the chicken longer results in even more flavorful and tender meat. Adjust chili powder to taste if you prefer it spicier.