Makhani Chicken (Indian Butter Chicken)

Makhani Chicken (Indian Butter Chicken)


"This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread."


5 h 15 m servings 492 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 492 kcal
  • 25%
  • Fat:
  • 28.4 g
  • 44%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 35.8 g
  • 72%
  • Cholesterol:
  • 149 mg
  • 50%
  • Sodium:
  • 666 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

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  1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
  2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
  5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
  6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.
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  1. 162 Ratings


Excellent! If you love to spend hours in the kitchen, this recipe is for you. Great taste, but not so easy or quick to make. I've tried recipes that are just as good, with easier and faster p...

I'm a huge fan of Indian food and go to restaurants around the Bay area all the time. I've always wanted to be able to make my favorite dishes at home, but a lot of the recipes on the internet t...

It just didn't taste like butter chicken at all. However, the next day after refrigerating, the flavors came together and tasted MUCH better. Still NOT butter chicken. Also, I like spicy food an...

I'm a serious Indian cook; my family eats curries all the time. This recipe is awesome and was immediately one of our family favorites! I make extra batches of the sauce and then freeze, making ...

Very nice. Good flavor. I used tomato sauce in lieu of "pureed tomatoes", and would have liked the sauce to be a bit thicker. My husband is Indian, and found the flavor to be very nice.

This recipe makes an amazing butter chicken. It tastes just like the butter chicken you'll get at a fancy Indian restaurant! The first time I made it, my boyfriend and I ate so much of it that...

Mmmmmm!!! Used 2.5 lbs split breasts. Since I was using bone-in pieces, I doubled all other ingredients EXCEPT tomato puree. Added a dash of curry powder to both marinade & sauce. Used 1 cup of...

I could not find Fenugreek leaves at all, but the recipe turned out absolutely amazing without it. This is now one of my all time favorite dishes.

Not bad, but too much tomato puree, which made the taste a bit sour. I also didn't find it spicy enough so I added more garam masala to make it more spicy.