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Makhani - Indian Butter Chicken

A slightly sweet, warmly spiced curry finished with cream and butter to create a wonderfully silky dish that everyone will love!
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

Chicken Marinade

  • 2 pounds of boneless skinless chicken breasts or thighs, cut into chunks
  • 5.3 ounces of plain greek yogurt
  • 2 cloves of garlic, finely minced
  • 1 teaspoon of ginger paste
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of turmeric
  • 1/2 teaspoon of garam masala
  • 1/2 teaspoon of ground coriander
  • 1 teaspoon of dried fenugreek leaves

Makhani Sauce

  • 6 cloves of garlic
  • 2 small green chilies, stem and seeds removed
  • 2 small red chilies, stem and seeds removed
  • 1 large yellow onion, peeled and quartered
  • 2 inches of fresh ginger, peeled
  • 8 tablespoons of butter, divided
  • 3 tablespoons of tomato paste
  • 2 tablespoons of garam masala
  • 1 tablespoon of ground coriander
  • 1 tablespoon of ground cumin
  • 1 tablespoon of turmeric
  • 1 teaspoon of kashmiri chili powder
  • 1 cup of chicken stock
  • 29 ounces of tomato puree
  • 1 tablespoon of dried fenugreek leaves
  • 1 1/2 cups of heavy cream
  • fresh cilantro, finely chopped (optional garnish)
  • additional heavy cream (optional garnish)
  • black sesame seeds (optional garnish)

Instructions

Marinate the chicken...

  • Cut 2 pounds of boneless skinless chicken breasts or thighs into bite sized pieces and place in a large bowl 
  • Add 5.3 ounces of plain greek yogurt, 2 cloves of finely minced garlic, 1 teaspoon of ginger paste, 1/2 teaspoon of salt, 1/2 teaspoon of turmeric, 1/2 teaspoon of garam masala, 1/2 teaspoon of ground coriander and a teaspoon of dried fenugreek leaves and mix until well combined 
  • Cover the bowl tightly and chill for 4 hours or overnight 

Make the sauce...

  • Blend 6 cloves of garlic, 2 small green chilies, 2 small red chilies, 1 large yellow onion, and 2 inches of fresh ginger in a food processor until smooth 
  • Place a large skillet over medium heat and 4 tablespoons of butter 
  • Once the butter has melted, add the blended chili mixture and cook for about 10 minutes stirring occasionally until the mixture reduces and deepens in color
  • Add 3 tablespoons of  tomato paste, 2 tablespoons of garam masala, 1 tablespoon of ground coriander, 1 tablespoon of  ground cumin, 1 tablespoon of turmeric and 1 teaspoon of kashmiri chili powder and cook until the mixture has thickened and deepened in color
  • Whisk in a cup of chicken stock and work up any brown bits from the bottom of the skillet 
  • Add 29 ounces of tomato puree and a tablespoon of dried fenugreek leaves, cover and simmer for about an hour, stirring occasionally 

Cook the chicken...

  • Take the chicken out of the refrigerator for 30 minutes before cooking 
  • While the sauce is simmering, place a large skillet over medium heat, add a splash of a neutral oil and cook the marinated chicken until brown on all sides and no longer pink inside
  • Transfer the chicken into the simmering sauce

Assemble the makhani...

  • Once the sauce and chicken have simmered together for 5 minutes, add 1 1/2 cups of heavy cream and 4 tablespoons of butter and mix until well combined 
  • Simmer for another 3-4 minutes to bring everything together 
  • Serve over white rice garnished with fresh cilantro, black sesame seeds and a drizzle of heavy cream