Indian Butter Chicken (Chicken Makhani)
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.
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
- Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt and black pepper together in a small bowl to make spice mixture.
- Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
- 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.
- 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.
- 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.
- Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
- 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:
(27)
Reviews in English (18)
Would lower the cardamon, otherwise exceptional. - 19 May 2019 (Review from Allrecipes USA and Canada)
Delicious, as are most butter chicken recipes. I used six bone-in thighs (2 lbs), browned them on both sides as is, then added them to the sauce to finish cooking. I also added some snow peas during the last few minutes for colour, and served with Basmati rice and naan bread. - 30 Mar 2019 (Review from Allrecipes USA and Canada)
Uhhhhhmazing!!! I’ll go easy on the Cardamom next time. We added peas for color. - 28 Feb 2019 (Review from Allrecipes USA and Canada)