Indian Butter Chicken (Chicken Makhani)

    (2)
    1 hour 10 minutes

    Chicken is simmered in a smooth and fragrant tomato-based sauce with cashews and Indian spices in this delicious chicken Makhani recipe. Serve over warm basmati rice along with some naan bread.


    3 people made this

    Ingredients
    Serves: 4 

    • Spice Mix
    • 2 teaspoons garam masala
    • 2 teaspoons tandoori masala powder
    • 2 teaspoons Madras curry powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground cayenne pepper
    • salt and ground black pepper to taste
    • Curry
    • 675g boneless, skinless chicken thighs, cut into bite-size pieces
    • 3 tablespoons butter, divided
    • 1 onion, chopped
    • 1 tablespoon lemon juice
    • 4 cloves garlic, minced
    • 2 teaspoons chopped fresh ginger
    • 250g tomato puree
    • 235ml pure cream
    • 60ml plain yogurt
    • 40g cashews
    • 1 bunch fresh coriander, stems removed

    Directions
    Preparation:30min  ›  Cook:40min  ›  Ready in:1hour10min 

    1. Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt and black pepper together in a small bowl to make spice mixture.
    2. Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
    3. Melt 1 tablespoon butter in a large pan over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
    4. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic and ginger; cook and stir until combined, about 1 minute.
    5. Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
    6. Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
    7. Pour blended sauce over chicken in the pan. Simmer until thickened, 10 to 15 minutes. Garnish with fresh coriander.

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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (1)

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    This tastes just like what I order in my favorite Indian restaurant. For the most I followed the recipe exactly as written. I made two substitutions because of what I had on hand - nutmeg instead of cardamom and heavy cream instead of half and half and yogurt. I also need a new blender because my old one just wouldn't purée the sauce as well as I would have liked. The flavors were perfect, a little on the spicy side, and hubby agreed that this was a keeper.  -  01 Feb 2017  (Review from Allrecipes USA and Canada)

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