Chicken Makhani (Indian Butter Chicken)

Chicken Makhani (Indian Butter Chicken)

782
MITCHMAN21 4

"Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread."

Ingredients

35 m servings 408 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 15.6g
  • 5%
  • Protein:
  • 23.4 g
  • 47%
  • Cholesterol:
  • 107 mg
  • 36%
  • Sodium:
  • 523 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.
  2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes. Reduce heat, and season with 1 teaspoon garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
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Reviews

782
  1. 1073 Ratings

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I wanted to comment on this recipe and some tips to make it authentic and give it that restaurant touch. The recipe itself is fairly good . The only thing I would add to make it a bit more aut...

I am an Indian native looking for an Americanized version of this dish for a friend who is a little intimidated by Indian food. I gave this recipe a try, and it is almost there. First, I used...

I haven't made this recipe yet, but am looking forward to it. But I wanted to put a word in about ginger/garlic paste. You don't have to buy this at the store -- an easy way to do this is to put...

This dish is SO good, my hubby requests it often. Even though I modified the recipe to make it healthier, I still gave 5 stars because the original tastes good too. My changes: I followed other...

This was absolutely delicious! My Pakistani in-laws are quite picky when it comes to traditional food, but this one is a new favorite! I made the following adjustments: Added 1 tbsp butter to th...

This is an excellent recipe, however, the first time we tried it, we decided the chicken needed to be marinated first. The sauce was good, but the chicken (we used chicken breast) was a bit che...

Tastes just like the dish I love at our favorite Indian restaurant. I make it low carb by using 1/2 cup tomato paste in place of the tomato puree so it thickens without the cornstarch. I also el...

Wow! Finally a delicious Indian dish that doesn't take overnight marinating and tons of obscure ingredients. I didn't have any fresh ginger, so I used half crushed garlic and a pinch of ground ...

Took a lot longer than the stated 5 minutes, but definitely worth it. Instead of the ginger-garlic paste I used 4 mammoth-sized garlic cloves and almost a Tbsp of ground ginger. I used cream i...