How to Make Chicken Makhani (Indian Butter Chicken)


Chicken Makhani or Indian Butter Chicken is a highly flavorful dish featured at many Indian restaurants. According to documented history, it dates back to the Mughal empire where it was allegedly created at a famous restaurant. This is a relatively easy recipe for Chicken Makhani.

Things You'll Need

  • 1 tbsp.cinnamon
  • 1 3/4 lbs. skinless, boneless chicken breast halves - cubed
  • 1 tbsp. lemon juice
  • Salt to taste
  • 1 cup yogurt
  • 2 tbsp. garlic paste
  • 1/2 tbsp. garam masala
  • 3 tbsp. melted butter
  • 3 tbsp. chili powder
  • 2 tbsp. ginger paste
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • 1 tbsp. butter
  • 1 tbsp. ginger paste
  • 2 tbsp. chopped garlic
  • 1 tbsp. chopped green chile pepper
  • 2 cups tomato puree
  • 1 1/2 tablespoons honey
  • 1 cup heavy cream
  • Place the chicken pieces in a dish with the lemon juice, 1 tbsp. of chili, 1 tbsp. of cinnamon and a dash of salt. Coat the chicken with this mixture, cover the dish and marinate it for 1 hour in the refrigerator.

  • Drain the yogurt in a cheese cloth. Mix it with the salt, garlic paste, garam masala, ginger paste, lemon juice and oil. Coat the chicken with this mix and refrigerate it for another 4 to 5 hours.

  • Preheat the oven to 375 degrees Fahrenheit. Bake the chicken for 20 to 25 minutes.

  • Melt the butter in a saucepan over medium heat. Stir in garam masala for a couple of minutes, then add the ginger paste and chopped garlic. When the garlic is tender, add the tomato puree, chili powder, salt and 1 cup of water. Bring the sauce to a boil, then lower the heat to simmer and add the honey.

  • Add the chicken to the sauce and stir until the chicken is fully cooked. Add the cream and stir until the two are completely mixed.

Tips & Warnings

  • Chicken Makhani is usually served with rice, Indian naan and samosas.

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