Indian Butter Chicken Makhani Recipe

Why You’ll Love This this Indian Butter Chicken Makhani

This butter chicken is basically a warm hug in a bowl, with tender marinated chicken swimming in the creamiest, most velvety tomato sauce that’ll make you question why you ever ordered takeout.

The magic happens when you marinate that chicken for hours (patience, grasshopper), then char it up before letting it mingle with a sauce that’s equal parts rich, smoky, and just sweet enough to make your taste buds do a little happy dance.

Trust me, once you nail this recipe, you’ll be that person who casually mentions they make restaurant-quality Indian food at home – and honestly, you should brag about it.

Ingredients List

Let me break down everything you’ll need to create this restaurant-worthy masterpiece that’ll have your kitchen smelling like heaven and your neighbors suddenly being extra friendly.

For the Chicken:

• 800 g chicken
• 1 teaspoon kashmiri red chili powder
• 1 tablespoon lemon juice
• Salt
• 1 cup curds (yogurt)
• 2 tablespoons ginger paste
• 2 tablespoons garlic paste
• 1/2 teaspoon garam masala powder
• 1 teaspoon kashmiri red chili powder
• 2 tablespoons lemon juice
• 2 tablespoons butter
• 2 teaspoons mustard oil

For the Sauce:

• 1 tablespoon whole garam masala
• 400 g tomato puree
• 2 tablespoons sugar or honey
• 1 tablespoon ginger paste
• 1 tablespoon garlic paste
• 1 tablespoon red chili powder
• 1/2 teaspoon garam masala powder
• 1 cup fresh cream
• 1/2 teaspoon kasuri methi
• 1 teaspoon chopped green chili
• 50 g butter
• Salt

Health & Ingredient Notes:

• The yogurt marinade not only tenderizes the chicken but adds probiotics and reduces the overall fat content compared to cream-only marinades
• You can substitute Greek yogurt for regular yogurt to boost protein content
• Honey works better than sugar if you want to avoid refined sweeteners, plus it adds subtle floral notes
• Fresh cream is where most of the calories live, so you could use half-and-half or even coconut cream for a lighter version
• All those spices aren’t just for flavor – turmeric, ginger, and garlic pack serious anti-inflammatory benefits

Step by Step Directions

Following these detailed steps will transform your ingredients into an authentic Indian butter chicken that rivals any restaurant version. Having a premium indian cookware set ensures optimal heat distribution and authentic flavors throughout the cooking process.

• Prepare the chicken: Skin and clean the chicken, then make incisions with a sharp knife on breast and leg pieces.
• First marinade: Apply a mixture of red chili powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Prepare yogurt marinade: Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water, then add red chili powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Marinate chicken: Apply the yogurt marinade to the chicken pieces and refrigerate for 3 to 4 hours.
• Cook chicken: Put the chicken onto a skewer and cook in a moderately hot tandoor or preheated oven at 200°C for 10-12 minutes until almost done.
• Finish chicken: Baste with butter and cook for another 2 minutes, then remove and keep aside.
• Start sauce: Heat butter in a pan and add whole garam masala, letting it crackle.
• Build flavor base: Add ginger-garlic paste and chopped green chilies, cooking for 2 minutes.
• Create sauce: Add tomato puree, red chili powder, garam masala powder, salt and one cup of water, then bring to a boil.
• Simmer sauce: Reduce heat and simmer for 10 minutes.
• Add sweetness: Stir in sugar or honey and powdered kasuri methi.
• Combine: Add the cooked tandoori chicken pieces and simmer for 5 minutes.
• Finish: Add fresh cream and serve hot with naan or parantha.

Substitutions and Variations

• Dairy-free version: Coconut milk and coconut cream work beautifully, and you can use vegan butter or ghee for the fat.

The flavor profile changes slightly but it’s still absolutely delicious.

• Chicken cuts: Boneless thighs are actually more forgiving than breasts since they won’t dry out as easily.

You can even use a whole cut-up chicken if that’s more budget-friendly.

• Kasuri methi alternatives: Dried oregano or even dried basil can pinch-hit here, though the flavor won’t be quite as authentic.

Fresh cilantro added at the end works too.

Additional Things to Serve With This Dish

Butter chicken practically begs for the right companions, and trust me, you don’t want to serve this creamy masterpiece with just a sad piece of white bread.

• Basmati rice – The long grains soak up that gorgeous sauce like little flavor sponges, and honestly, plain steamed basmati is all you need here.
• Naan bread – Whether you make it from scratch (ambitious much?) or grab some from the store, this pillowy flatbread is perfect for scooping up every last drop of sauce.
• Garlic naan – Because if regular naan is good, garlic naan is basically heaven on earth, and the garlic plays so nicely with the butter chicken’s rich flavors.
• Roti or chapati – These thinner flatbreads are a lighter option that won’t compete with the dish’s richness, plus they’re easier to make at home if you’re feeling crafty.
• Cucumber raita – Cool, creamy yogurt with cucumber provides the perfect cooling contrast to all that spiced goodness, and it’s ridiculously simple to whip up.
• Pickled onions – A handful of these tangy, sharp little guys cuts through the cream beautifully and adds a nice textural pop.
• Simple green salad – Sometimes you just need something fresh and crisp to balance out all that indulgent sauce, and a basic salad with lemon dressing does the trick perfectly.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some game-changing secrets that’ll take your butter chicken from good to absolutely incredible.

• Don’t skip the marinade time – I know waiting 3-4 hours feels like forever when you’re hungry, but this step is what transforms regular chicken into tender, flavor-packed perfection that’ll make you wonder why you ever rushed it before.
• Strain your tomato puree – Nobody wants chunky bits ruining that silky smooth sauce, so push it through a fine mesh strainer if you’re using canned tomatoes, and your future self will thank you.
• Toast your whole spices first – Toss those garam masala spices in the dry pan for 30 seconds before adding butter, because toasted spices smell like heaven and taste even better.
• Use room temperature cream – Cold cream can curdle when it hits that hot sauce, and nobody wants lumpy butter chicken, so let it sit out for 20 minutes before stirring it in.
• Taste and adjust constantly – Start with less cream and sugar than the recipe calls for, then build up slowly, because you can always add more but you can’t take it back once it’s in there.
• Let it rest before serving – Give the finished dish 5 minutes to settle and let all those flavors mingle, which also prevents you from burning your tongue on molten sauce like an enthusiastic fool.
• Save some marinade – Keep a little yogurt marinade aside before adding the raw chicken, then stir it into the finished sauce for extra tang and richness that’ll make people ask what your secret is.

Nutritional Facts

This rich and creamy dish packs plenty of protein while delivering those indulgent flavors you crave.

Per serving (serves 4):

• Calories: 485-520
• Protein: 45-48g
• Fat: 28-32g
• Saturated Fat: 16-18g
• Carbohydrates: 12-15g
• Sugar: 10-12g
• Fiber: 2-3g
• Sodium: 680-750mg
• Cholesterol: 140-160mg
• Calcium: 180-220mg
• Iron: 2-3mg
• Vitamin C: 15-20mg

Key Nutritional Highlights:

• High-quality protein from chicken supports muscle maintenance and keeps you satisfied
• Probiotics from yogurt marinade promote digestive health
• Lycopene from tomatoes provides antioxidant benefits
• Healthy fats from butter and cream aid in vitamin absorption
• Turmeric and ginger offer anti-inflammatory properties
• Garlic supports immune system function

*Note: Nutritional values may vary based on specific ingredients used and portion sizes. Using Greek yogurt instead of regular yogurt increases protein content by 8-10g per serving.*

Fun “Did You Know?”

Did you know that butter chicken wasn’t actually invented in India’s ancient kitchens?

I find it fascinating that this beloved dish was created in the 1950s by accident at Moti Mahal restaurant in Delhi. Chef Kundan Lal Gujral mixed leftover tandoori chicken with tomato gravy, butter, and cream to avoid waste.

What started as kitchen improvisation became a global phenomenon! The dish’s creamy tomato base was revolutionary for Indian cuisine at the time.

Today, butter chicken’s one of the most popular Indian dishes worldwide, proving that sometimes the best culinary innovations come from creative problem-solving rather than ancient tradition.