Chicken Makhani (Indian Butter Chicken)

5.00 (100)
⏱ 40 mins 🍽 4 serving(s) 🏷 Chicken Thigh & Leg

This recipe creates a wonderfully rich and aromatic chicken makhani, also known as Indian butter chicken. Boneless chicken thighs are cooked in a spiced tomato and cream sauce, flavoured with ginger garlic paste, garam masala, and cumin. The dish is finished with a touch of yogurt and a cornstarch slurry for a luxuriously thick consistency. It is ready in about 40 minutes and serves four people perfectly with rice or naan.

Chicken Makhani (Indian Butter Chicken)

Ingredients

  • 1 tablespoon peanut oil
  • 1 shallot, finely chopped
  • 1/4 white onion, chopped
  • 2 tablespoons butter
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 cup plain yogurt
  • 1 cup half-and-half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper, to taste
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon peanut oil
  • 1 lb boneless skinless chicken thighs, cut into bite size pieces
  • 1 teaspoon garam masala
  • 1 pinch cayenne pepper
  • 1 tablespoon cornstarch
  • 1/4 cup water

Method

  1. Warm one tablespoon of peanut oil in a large saucepan.
  2. Cook the finely chopped shallot and white onion until they become soft and translucent.
  3. Add the butter, lemon juice, ginger garlic paste, one teaspoon of garam masala, the chili powder, ground cumin, and the bay leaf to the pan.
  4. Continue to cook and stir the mixture for one minute.
  5. Pour in the tomato puree and cook it for two minutes, stirring often.
  6. Incorporate the half-and-half and plain yogurt into the sauce.
  7. Lower the heat and allow the sauce to simmer for 10 minutes, stirring frequently.
  8. Season the sauce with salt, black pepper, and a quarter teaspoon of cayenne pepper to your taste.
  9. Take the saucepan off the heat and set the prepared sauce aside.
  10. Heat another tablespoon of peanut oil in a large, heavy skillet.
  11. Cook the bite sized chicken thigh pieces until they are lightly browned, which should take about 10 minutes.
  12. Reduce the heat under the chicken and season it with one teaspoon of garam masala and a pinch of cayenne pepper.
  13. Stir roughly one third of the reserved sauce into the skillet with the chicken and simmer until the liquid reduces and the chicken is fully cooked, about 5 minutes.
  14. Pour the remaining sauce from the saucepan into the skillet with the chicken.
  15. Combine the cornstarch with a quarter cup of water, then stir this mixture into the sauce in the skillet.
  16. Cook everything together for 5 to 10 minutes, or until the sauce has thickened to your liking.

Nutrition (per serving)

Sodium250300 mg

Recipe details

CategoryChicken Thigh & Leg
Authorglynn117