Indian Butter Chicken (Chicken Makhani)

    (6)
    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.


    5 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:
    (6)

    Reviews in English (5)

    by
    0

    Great recipe! My only addition was 2 tsp sugar at the end which I thought brought this closer to versions I have enjoyed most in the past. I added red peppers and a tablespoon of cilantro during the simmer at my wife’s request but the recipe would have stood perfectly well without them. Served on cauliflower rice in our case but got thumbs up, even from my picky 8 y/o.  -  27 Mar 2018  (Review from Allrecipes USA and Canada)

    by
    0

    This was my first time making butter chicken and this was a great recipe for it! Maybe just me but prep time was longer than suggested here. It was quite a labour of love! I don’t do dairy so I replaced with coconut cream. It was delicious, spicy, and everyone had seconds. I served it with saffron rice and garlic naan. I’ll make double next time.  -  01 Mar 2018  (Review from Allrecipes USA and Canada)

    by
    0

    This recipe turned out exceptional. I am just getting into Indian cuisine, but this is was an outstanding recipe. It turned out creamy and just like you would get from an Indian restaurant, I received many compliments on this recipe. Can't wait to make it again!  -  06 Oct 2017  (Review from Allrecipes USA and Canada)

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