Authentic Chicken Makhani (Indian Butter Chicken)
An authentic, restaurant-quality Chicken Makhani featuring tender chicken thighs in a velvety, spiced tomato and butter sauce. Perfectly balanced and creamy.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Ingredients
2 tablespoons peanut oil, divided
1 shallot, finely chopped
1/4 white onion, chopped
2 tablespoons butter
1 tablespoon ginger garlic paste
2 teaspoons lemon juice
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1 cup tomato puree
1 cup half-and-half
1/4 cup plain yogurt
Salt and ground black pepper to taste
1 pound boneless, skinless chicken thighs, bite-sized
1/4 teaspoon cayenne pepper
1 tablespoon cornstarch
1/4 cup water
Instructions
1. Sauté shallot and onion in 1 tbsp oil over medium-high heat until soft (5 mins).
2. Stir in butter, ginger-garlic paste, lemon juice, 1 tsp garam masala, chili powder, cumin, and bay leaf. Cook for 1 min.
3. Add tomato puree and cook for 2 mins while stirring.
4. Stir in half-and-half and yogurt. Reduce heat and simmer for 10 mins. Season with salt/pepper.
5. In a separate skillet, brown chicken in remaining oil for 10 mins.
6. Season chicken with remaining garam masala and cayenne. Add a splash of sauce and simmer until cooked through.
7. Transfer chicken into the main sauce pot.
8. Mix cornstarch with water, add to sauce, and simmer for 5-10 mins until thickened.
Notes
Use chicken thighs instead of breasts for maximum tenderness.
Pass the sauce through a sieve before adding chicken for a professional silky texture.
Serve with garlic naan and basmati rice.
Nutrition
- Serving Size: 1 bowl
- Calories: 408
- Sugar: 5g
- Sodium: 523mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 107mg
Find it online: https://www.flavourrecipe.com/chicken-makhani/