🍛🧈 Chicken Makhani (Butter Chicken)

Tender, flavor-packed chicken simmered in a luxurious tomato, butter, and cream sauce infused with warm Indian spices.

Chicken Makhani, better known as Butter Chicken, is a beloved Indian-inspired curry known for its velvety texture, buttery richness, gentle smokiness, and beautifully balanced spices.

The chicken is first marinated in yogurt, lemon, ginger, garlic, and spices, then cooked until lightly charred and finished in a creamy tomato-based sauce. Serve it with fluffy basmati rice or warm naan for a comforting restaurant-style meal at home.

⏱️ Recipe Information

Prep Time: 20 minutes
Marinating Time: 30 minutes–4 hours
Cook Time: 30 minutes
Total Time: About 1 hour 20 minutes
Servings: 4
Difficulty: Easy–Intermediate
Method: Stovetop

🛒 Ingredients

🍗 For the Chicken Marinade

500 g boneless chicken, cut into bite-sized pieces
½ cup (120 g) plain yogurt
1 tablespoon fresh lemon juice
1 tablespoon ginger-garlic paste
1 teaspoon turmeric powder
1 teaspoon chili powder, adjusted to taste
1 teaspoon garam masala
Salt, to taste

For Cooking the Chicken

1 tablespoon vegetable oil
1 tablespoon butter, optional

🍅 For the Butter Chicken Sauce

3 tablespoons unsalted butter
1 tablespoon vegetable oil
1 medium onion, finely chopped
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
1½ teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika or mild chili powder
½ teaspoon turmeric powder
1 can (14 oz / 400 g) crushed tomatoes
1 tablespoon tomato paste
½ teaspoon salt, or to taste
½ teaspoon sugar, optional, to balance the tomatoes
½ cup (120 ml) heavy cream
½ cup (120 ml) water or chicken broth

Optional for a Restaurant-Style Finish

1 teaspoon dried fenugreek leaves (kasuri methi), crushed
1 tablespoon chopped fresh cilantro
1 tablespoon butter, stirred in at the end
Pinch of cayenne for extra heat

👩‍🍳 Instructions

🍗 Marinate the Chicken

1. Prepare the Marinade

In a large bowl, combine the yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.

Stir until smooth.

2. Add the Chicken

Add the bite-sized chicken pieces to the marinade.

Toss thoroughly until every piece is well coated.

Cover and refrigerate for at least 30 minutes.

For deeper flavor, marinate for up to 4 hours.

🔥 Cook the Chicken

3. Heat the Pan

Place a large skillet over medium-high heat.

Add the vegetable oil and optional butter.

Allow the pan to become hot.

4. Sear the Chicken

Remove the chicken from the marinade, allowing excess marinade to drip off.

Place the chicken pieces in the hot skillet in a single layer.

Cook for approximately 3–4 minutes per side, until browned and lightly charred.

The chicken doesn’t need to be completely cooked at this stage because it will finish cooking in the sauce.

Transfer the chicken to a plate and set aside.

Cook in batches if necessary to avoid overcrowding.

🍅 Make the Makhani Sauce

5. Sauté the Onion

Using the same skillet, add the butter and vegetable oil.

Add the chopped onion.

Cook over medium heat for 4–5 minutes, stirring occasionally, until softened and lightly golden.

6. Add the Garlic and Ginger

Add the minced garlic and grated ginger.

Cook for approximately 30–60 seconds, until fragrant.

Don’t let the garlic burn.

7. Add the Spices

Add the garam masala, cumin, coriander, paprika, and turmeric.

Stir for about 30 seconds to toast the spices and release their aroma.

8. Add the Tomatoes

Pour in the crushed tomatoes.

Add the tomato paste, salt, and optional sugar.

Stir well.

9. Simmer the Sauce

Add the water or chicken broth.

Bring the mixture to a gentle simmer.

Cook uncovered for approximately 10–12 minutes, stirring occasionally, until the sauce thickens and becomes rich and fragrant.

10. Blend for a Silky Sauce

For an exceptionally smooth restaurant-style butter chicken, transfer the tomato sauce to a blender and blend until completely smooth.

Alternatively, use an immersion blender directly in the pan.

Be careful when blending hot liquids.

🍗 Finish the Butter Chicken

11. Return the Chicken

Return the seared chicken and any accumulated juices to the sauce.

Stir to coat.

Reduce the heat to low.

12. Simmer Until Cooked

Cover partially and simmer for approximately 8–10 minutes, or until the chicken is tender and cooked through.

For food safety, the thickest piece of chicken should reach 165°F (74°C).

13. Add the Cream

Pour in the heavy cream.

Stir gently until fully incorporated.

Simmer for another 2–3 minutes over low heat.

Avoid boiling aggressively after adding the cream.

14. Add the Finishing Butter

Stir in the optional tablespoon of butter for extra richness and a glossy finish.

15. Add Kasuri Methi

Crush the dried fenugreek leaves between your fingers and sprinkle them into the sauce.

Stir gently.

This adds a distinctive aromatic flavor often associated with butter chicken.

Taste and adjust the salt, chili, or sugar as needed.

🌿 Garnish and Serve

16. Garnish

Transfer the butter chicken to a serving dish.

Drizzle with a little cream if desired.

Finish with chopped fresh cilantro and another small pinch of crushed kasuri methi.

17. Serve Hot

Serve immediately with:

Basmati rice
Garlic naan
Butter naan
Tandoori roti
Jeera rice
Paratha

Spoon plenty of the creamy sauce over the rice or use warm naan to scoop it up.

⭐ Chef’s Tips

Marinate the chicken

Even a 30-minute marinade improves the flavor and tenderness. Longer marinating gives the spices more time to penetrate.

Sear rather than steam

Cook the chicken in batches if necessary. A crowded pan traps moisture and prevents the flavorful browning that gives the dish depth.

Blend the sauce

Blending isn’t essential, but it creates an exceptionally smooth and luxurious makhani sauce.

Balance the tomatoes

Tomatoes vary in acidity. A small amount of sugar can round out a particularly sharp sauce.

Keep the cream gentle

Once the cream is added, keep the heat low to preserve the smooth texture of the sauce.

Don’t overcook the chicken

Chicken breast can become dry if simmered too long. Keep the final cooking stage gentle.

Finish with butter

A final spoonful of butter gives the sauce its characteristic richness and glossy appearance.

🌶️ Easy Variations

Spicy Butter Chicken

Increase the chili powder or add a pinch of cayenne.

Mild Family-Style Butter Chicken

Reduce the chili powder and use sweet paprika for color without too much heat.

Butter Chicken With Chicken Thighs

Use boneless, skinless chicken thighs for a particularly juicy result.

Smoky Butter Chicken

Add a small pinch of smoked paprika or a light charcoal-smoke technique if you’re familiar with it.

Cashew Butter Chicken

Blend ¼ cup soaked cashews into the tomato sauce for extra creaminess and nuttiness.

Coconut Butter Chicken

Replace some of the heavy cream with coconut milk for a slightly tropical variation.

Paneer Makhani

Replace the chicken with cubes of paneer for a vegetarian version.

🍚 What to Serve With

Butter chicken pairs beautifully with:

Steamed basmati rice
Jeera rice
Garlic naan
Butter naan
Tandoori roti
Chapati
Paratha
Cucumber raita
Pickled onions
Fresh cilantro salad

A spoonful of cooling raita is especially nice alongside a spicier version.

🥗 Simple Side Ideas

For a complete meal, add:

Cucumber and tomato salad
Indian-style onion salad
Roasted cauliflower
Sautéed spinach
Tandoori vegetables
Mango chutney
Papad

🧊 Storage

Allow leftovers to cool before transferring them to an airtight container.

Refrigerate for up to 3–4 days.

The flavor often becomes even more developed after resting overnight.

🔥 Reheating

Reheat gently in a saucepan over low to medium-low heat.

Add a small splash of water, broth, or cream if the sauce has thickened.

Stir occasionally until hot throughout.

Avoid boiling aggressively, especially after the cream has been added.

Individual portions can also be reheated in the microwave in short intervals.

❄️ Freezing

Butter chicken freezes well.

Allow it to cool completely, then transfer to an airtight freezer-safe container.

Freeze for up to 2 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop.

The sauce may separate slightly after freezing; whisking gently while reheating usually brings it back together.

🍛🧈 Final Result

This Chicken Makhani (Butter Chicken) is rich, creamy, aromatic, and packed with layers of comforting spice.

The chicken is tender and beautifully seasoned, while the silky tomato sauce is enriched with butter, cream, garlic, ginger, garam masala, and fragrant spices.

Serve it with warm naan or fluffy basmati rice and let that luxurious sauce soak into every bite.

Creamy, buttery, mildly spiced, and irresistibly comforting—the ultimate homemade butter chicken dinner! 🍛🧈🍗✨