Delicious Makhani (Butter Chicken)

Ah, Makhani—also known as Butter Chicken—this dish is like a warm hug from the inside. Imagine tender chicken swimming in a velvety, spiced tomato sauce that’s rich and creamy with just the right touch of warmth. If you’ve ever had this dish at a restaurant, you know it’s one of those comforting meals you can’t stop thinking about. And now, you can make it at home, so no more waiting for takeout or dining out when you’re craving that rich, buttery goodness. Trust me, this is the kind of meal that’ll make you feel like a culinary genius, even if you’ve never cooked Indian food before.

Why You’ll Love Makhani

This is comfort food with a serious flavor punch! Here’s why you’re going to love this dish:

• Rich and Creamy: The makhani sauce is made with butter, cream, and tomatoes, creating that indulgent richness that’ll leave you wanting more. It’s like a silky sauce that coats the chicken in a layer of goodness.
• Perfectly Spiced: It has just the right balance of aromatic spices. Not too spicy, but perfectly flavorful with a little heat and depth from ingredients like garam masala, cumin, and turmeric.
• Easy to Make: Even if you’re new to cooking Indian food, this recipe is relatively straightforward. You don’t need special equipment or hard-to-find ingredients. It’s all about layering flavors, and once you get the hang of it, you’ll be cooking like a pro.
• Crowd-Pleaser: Makhani is a guaranteed hit at the dinner table. It’s rich enough for special occasions but simple enough to make for a cozy weeknight meal.
• Perfect with Naan or Rice: It’s made to be paired with warm, fluffy naan or steamed basmati rice. Dip, scoop, and savor every bite!

Ingredients

Here’s what you’ll need to create this buttery, rich dish:

Chicken
Boneless, skinless chicken thighs or breasts work best. Chicken thighs give the dish more flavor and tenderness, but breasts can also be used if preferred.

Butter
The secret to that signature makhani richness. Use plenty of butter to create a smooth, luscious sauce.

Onions
Finely chopped onions add depth and sweetness to the sauce.

Tomatoes
Pureed or crushed tomatoes form the base of the makhani sauce. They add a natural sweetness and tanginess to balance the spices.

Cream
Heavy cream is what makes the sauce luxuriously creamy. It brings everything together in a dreamy, velvety way.

Garlic & Ginger
These aromatics create the foundational flavors, adding warmth and complexity to the sauce.

Garam Masala
This warm spice blend is the heart of the flavor profile, giving the dish its signature taste.

Ground Cumin, Coriander, and Turmeric
These spices build the flavor layers and contribute to that deliciously complex taste.

Chili Powder
For a little heat, chili powder brings just the right amount of spice without overwhelming the dish.

Kasuri Methi (Dried Fenugreek Leaves)
This is a unique addition that adds a slightly bitter, herbal flavor, elevating the makhani sauce.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s get cooking!

Marinate the Chicken

Start by marinating the chicken in yogurt, garlic, ginger, turmeric, chili powder, cumin, and salt. Let it sit for at least 30 minutes, but if you have time to marinate it longer, the flavors will soak in even more.

Cook the Chicken

Heat a little butter in a pan over medium heat. Cook the marinated chicken until golden brown and cooked through, about 6-8 minutes per side. Set aside.

Make the Sauce

In the same pan, melt more butter. Add chopped onions and cook until softened and golden. Add garlic and ginger, then cook for another minute until fragrant.

Add the Spices

Stir in the garam masala, cumin, coriander, and turmeric. Let the spices bloom in the butter and onion mixture for a minute or two.

Simmer with Tomatoes

Add the pureed or crushed tomatoes, chili powder, and salt. Let this simmer on low heat for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken.

Finish the Sauce

Add heavy cream and kasuri methi. Stir everything together, allowing the sauce to become rich and smooth.

Combine Chicken and Sauce

Add the cooked chicken into the sauce and let it simmer for an additional 10 minutes to let the flavors infuse.

Serve

Garnish with fresh cilantro and serve with naan or basmati rice. Enjoy the creamy, spiced goodness!

Nutrition Facts

Servings: 4
Calories per serving: 480

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

How to Serve Makhani

This rich, flavorful dish is perfect with these sides:

• Naan: Warm, pillowy naan is the perfect tool for scooping up that velvety makhani sauce. You can also use garlic naan for an extra burst of flavor.
• Basmati Rice: Fluffy, aromatic basmati rice is a classic pairing with this dish. It helps balance out the richness of the makhani sauce.
• Side Salad: A light cucumber and tomato salad with a tangy yogurt dressing offers a refreshing contrast to the creamy chicken.
• Raita: A cooling cucumber raita on the side helps balance the spices and adds a creamy touch.

Additional Tips

Here are some tips to take this recipe to the next level:

• Marinate Longer: If you can marinate the chicken overnight, you’ll get even more flavorful results. It’ll make the chicken tender and packed with flavor.
• Spice Level: Adjust the chili powder to your taste. If you like things spicier, add a pinch of cayenne pepper or more chili powder.
• Make it Vegetarian: Substitute the chicken with paneer (Indian cottage cheese) or tofu for a delicious vegetarian version.
• Freeze Leftovers: This dish freezes beautifully! Store it in an airtight container and reheat on the stovetop with a splash of cream for a quick meal.
• Add a Smoky Flavor: For a smoky, restaurant-style touch, you can try adding a little smoked paprika or even smoke the chicken with a charcoal piece for a few minutes before adding it to the sauce.

FAQ Section

Q1: Can I make this dish ahead of time?
A1: Yes! This dish actually gets better the next day as the flavors continue to develop. Store in an airtight container in the fridge for up to 3 days.

Q2: Can I use chicken breasts instead of thighs?
A2: Absolutely! While chicken thighs are more tender and flavorful, chicken breasts can be used if you prefer. Just make sure not to overcook them.

Q3: Can I use coconut milk instead of cream?
A3: Yes, you can use coconut milk for a dairy-free option. It will change the flavor slightly, but it’s still delicious!

Q4: How do I store leftovers?
A4: Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it on the stovetop, adding a bit of cream if the sauce thickens too much.

Q5: Can I freeze Makhani?
A5: Yes, this dish freezes well. Store it in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Q6: How do I make the sauce thicker?
A6: If you prefer a thicker sauce, you can simmer it longer to reduce the liquid, or add a little cornstarch mixed with water.

Q7: Can I add more vegetables?
A7: Absolutely! Adding peas, bell peppers, or spinach to the dish adds color and extra nutrition.

Q8: Can I use a slow cooker for this recipe?
A8: Yes! You can cook the chicken and sauce in the slow cooker on low for 4-6 hours, then add the cream and finish the dish.

Q9: Can I make this dish spicier?
A9: Of course! Adjust the chili powder or add some fresh chopped green chilies for more heat.

Q10: What can I serve this with besides naan and rice?
A10: Try pairing it with a side of roasted vegetables, a simple green salad, or even some crispy papadums for crunch.

Conclusion

Makhani is everything you want in comfort food—rich, creamy, and bursting with flavor. It’s perfect for impressing guests, treating yourself to a cozy dinner, or making a meal for the whole family. Once you try this recipe, you’ll be hooked on the deep, spiced, and velvety goodness of this dish. Grab the ingredients, get cooking, and savor the magic of homemade Butter Chicken—no takeout necessary!

Print