Description
Chicken Makhani, or Indian Butter Chicken, is a globally loved dish featuring tender chicken pieces simmered in a rich, creamy tomato-based sauce. With its perfect balance of spices, butter, and cream, this recipe delivers an indulgent experience that’s both comforting and flavorful. A true crowd-pleaser, it’s ideal for family dinners or special occasions.
Ingredients
For the Sauce:
- Peanut oil: 1 tablespoon
- Shallot: 1, finely chopped
- White onion: ¼ cup, chopped
- Butter: 2 tablespoons
- Ginger-garlic paste: 1 tablespoon
- Lemon juice: 2 teaspoons, freshly squeezed
- Garam masala: 1 teaspoon
- Chili powder: 1 teaspoon
- Ground cumin: 1 teaspoon
- Bay leaf: 1
- Tomato puree: 1 cup
- Half-and-half: 1 cup
- Plain yogurt: ¼ cup
For the Chicken:
- Chicken thighs: 1 pound, boneless, skinless, cut into bite-sized pieces
- Peanut oil: 1 tablespoon
- Garam masala: 1 teaspoon
- Cayenne pepper: ¼ teaspoon (adjust to taste)
- Cornstarch: 1 tablespoon, dissolved in ¼ cup water
- Salt and black pepper: To taste
Instructions
1. Prepare the Sauce Base:
- Heat 1 tablespoon of peanut oil in a large saucepan over medium heat.
- Add the shallot and onion, sautéing for about 5 minutes until softened.
- Stir in butter, ginger-garlic paste, lemon juice, garam masala, chili powder, cumin, and bay leaf. Cook for 1 minute to release the spices’ aroma.
2. Build the Sauce:
- Add tomato puree and cook for 2 minutes, stirring frequently.
- Stir in half-and-half and plain yogurt. Reduce heat to low and let the sauce simmer for 10 minutes. Season with salt and black pepper to taste. Remove from heat and set aside.
3. Cook the Chicken:
- Heat the remaining peanut oil in a skillet over medium heat.
- Add chicken pieces and cook for 10 minutes, stirring occasionally, until browned and fully cooked.
- Season with garam masala and cayenne pepper, cooking for an additional 2 minutes.
4. Combine Chicken and Sauce:
- Stir a few spoonfuls of the prepared sauce into the chicken skillet. Simmer until the sauce reduces slightly.
- Transfer the chicken mixture to the saucepan with the remaining sauce, stirring to combine.
5. Thicken the Sauce:
- Stir in the cornstarch mixture and simmer for another 5–10 minutes until the sauce reaches your desired consistency.
6. Serve and Enjoy:
- Garnish with fresh cilantro and serve hot with steamed basmati rice or warm naan bread.
Notes
- Use chicken thighs for juicier and more flavorful results.
- Adjust the spice level by increasing or decreasing cayenne pepper.
- For a smoother sauce, blend the cooked sauce base before adding the chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian