Indian Butter Chicken (Chicken Makhani)

    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.

    6 people made this

    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

    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:

    Reviews in English (11)


    Fabulous and authentic. Cannot recommend highly enough. Thank you!  -  18 Oct 2018  (Review from Allrecipes USA and Canada)


    Man, I'm angry. I screwed up when I made this as I had doubled the recipe, but accidentally quadruped the tomato paste! So taking that into account, I believe this to be a pretty good recipe - the tandoori masala definitely transforms the dish into a bright red Indian colour. I will make this again, but next time I will add 50% more chicken, and possibly use chicken breast instead. I may add a couple of tablespoons of sugar as well.  -  29 Sep 2018  (Review from Allrecipes USA and Canada)


    instead of curry, I used cumin since that is all I had at the time. Still came out great. Family loved it  -  23 Sep 2018  (Review from Allrecipes USA and Canada)