Butter Chicken Recipe (Chicken Makhani)

Nothing beats a comforting Butter Chicken, also known as Chicken Makhani, made from scratch at home. I make my version with thin cut marinated chicken, seared until tender, then finished in a rich chili tomato and butter sauce.

This is one of my wife and my all time favorite dishes, right alongside chicken Tikka masala. We enjoy going out for great Indian food quite often, which is the main reason I decided to develop this authentic and flavorful butter chicken recipe at home. With my easy step by step directions and the video below, you can have this delicious meal ready in no time.

Butter Chicken aka Chicken Makhani

Butter chicken, also known as Murgh Makhani, is a classic Northern Indian dish made with thin cut marinated chicken simmered in a tomato, chili, spice, and butter enriched curry. It found its way to America through Indian restaurants in the mid twentieth century, where its creamy sauce and balanced heat made it one of the most recognizable Indian dishes on restaurant menus.

Honestly, butter chicken is one of the dishes I order most when eating Indian food, and learning how to make it at home with familiar ingredients was a natural next step for me.

I marinate and sear the chicken, slowly build the sauce with onions, tomatoes, cashews, spices, butter, and cream, then bring everything together in under 90 minutes from start to finish. I proudly serve this to my family, and they say it tastes better than what we get at a restaurant. Do not take my word for it, give it a try and see for yourself.

Ingredients and Substitutions

These are the ingredients I use to make my butter chicken recipe. I also share a few substitutions that I have tested, and they work great too.

• Chicken – You can use dark or white meat, but I prefer to break down a whole chicken for cost-effectiveness.
• Chiles – I use seeded jalapeño and Kashmiri chiles. However, you can use Thai or kanthari’s.
• Chili Powder – There is an Indian red chili powder you can use if you find it. However, regular chili powder will work.
• Garam Masala – I have a great garam masala recipe on my blog, but you can buy pre-made.
• Kasoori Methi – This is also known as dried fenugreek and has notes of celery and fennel.
• Turmeric – Ground turmeric is what you will use in the marinade.
• Cilantro – I use fresh cilantro in the sauce and for garnish.
• Cashews – I use unroasted, unsalted cashews.
• Tomatoes – Roma tomatoes are a great all-season option unless you have fresh from the garden.
• Garlic – Finely minced or processed fresh garlic cloves.
• Ginger – Peeled and finely minced or processed ginger is what I use.
• Onions – Red onions would be the most classic. However, you can use yellow onions.
• Lemon – The juice of 1 lemon for the chicken marinade is key for this recipe.
• Yogurt – I like to use full-fat yogurt in the marinade that is strained.
• Butter – I add cold unsalted butter for best results.
• Cream – Cold heavy whipping cream is what I use.

How to Make Chicken Makhani

Prepare the chicken: I cut the chicken into bite size pieces.

Marinate: I add the spices, garlic, ginger, yogurt, and lemon to a bowl along with the prepared chicken, then I mix thoroughly until everything is coated. At this point, I cover the bowl with plastic and keep it in the refrigerator to marinate for 1 hour.

Caramelize the onions: While the chicken is marinating, I caramelize sliced red onions in melted butter in a large pot or rondeau.

Add ginger and garlic: I mix in the ginger and garlic and cook until the garlic is fragrant, about 30 to 45 seconds.

Bloom the spices: I add the spices and chiles and mix for 1 to two minutes. I add a little water if needed to scrape up the fond.

Cook tomatoes and cashews: I add the tomatoes and cashews, cover the pot with a lid, and cook on low to medium heat for 20 minutes. I stir every 5 to 7 minutes to keep everything moving and prevent sticking.

Blend the sauce: I transfer the mixture to a blender and blend on high speed until smooth.

Strain: I strain the mixture completely back into a pot and keep it warm on low heat. See chef note on thinning it out if needed.

Finish: I whisk in the cold butter followed by the heavy cream until fully mixed in.

Season the sauce: I adjust the seasoning with salt, then I keep the sauce warm on low heat.

Sear the chicken: In a separate large rondeau or frying pan over medium high heat, I add ghee or oil and wait until it lightly smokes, then I add the marinated chicken.

Cook the chicken: I cook the chicken for 3 to 4 minutes, then I stir fry for 1 to 2 minutes.

Finish the dish: Finally, I transfer the cooked chicken to the pot with the sauce, then finish with fresh chopped cilantro, kasoori methi, and more butter before serving.

Serving Suggestions

My favorite way to serve this chicken makhani is with cooked basmati rice and a side of freshly made naan bread. I keep the same combination when I serve Indian food at home, including my homemade chana masala and chicken biryani, which are always favorites, especially when I host and put together an Indian style feast that my family and friends can’t get enough of.

Make-Ahead and Storage

Make-Ahead: This is meant to be eaten immediately; However, you can keep warm in the sauce on low heat for up to 30 minutes before serving.

How to Store: Cover and keep the butter chicken in the refrigerator for up to 5 days. This will freeze well covered for up to 3 months. Thaw it in the refrigerator for 1 day before reheating.

How to Reheat: Add the desired amount of butter chicken to a small saucepot and heat over low heat until hot.

More Chicken Recipes

• Chicken Cordon Bleu
• Grilled BBQ Chicken
• Teriyaki Chicken
• Coq Au Vin
• Chicken Francese