Butter Chicken - Chicken Makhani is as popular as it is because it is rich, velvety, creamy and delicious. Despite the long ingredient list, it is also quick and easy to make.
Butter Chicken - Chicken Makhani
Chicken Makhani, Murgh Makhani, Butter Murgh or Butter Chicken is one of the most well known Indian recipes out there.
In this recipe Chicken is marinaded in a Yoghurt and mixture of Spices, it is then gilled and simmered in a creamy curry base.
Most recipes don't call for onions but I like to use just one, to balance the sweetness of the curry base.
Some recipes use Cashews and almonds to add to the richness of the dish but I don't use them as I don't think they are needed. I think the recipe is rich and luxurious enough.
This recipe was developed by Chef Kundan Lal Gujral for the Moti Mahal in Delhi and it is now made the world over.
He also came up with the recipe for Tandoori Chicken and Dal Makhani.
So we have him to thank for some seriously delicious recipes. Tandoori Chicken is actually a part of this recipe too. The marinade used here is a tandoori chicken marinade.
For those who used to follow my photography page, you may recognise this picture. That is how long this recipe has been meaning to come onto the blog for..oh well. It's here now!
How to make EASY Chicken Makhani
Full instructions are at the bottom of the page
Make Butter Chicken Marinade and marinate chicken for 30 minutes - overnight, or grill immediately if in a hurry.
Make Curry base by heating Ghee or Oil.
Add Whole Garam Masala Spices. Saute and then add Onions. Once golden brown add Ginger, Garlic and Green Chilli.
Add Tomato Puree and Ground Spices plus Salt. Add Water.
Add Honey, Dry Fenugreek, Cream and Butter.
What to serve with Chicken Makhani
Butter Chicken goes well with Garlic Naan or Plain Naan or 2 ingredient Naan, Parathas, Rotis or Jeera Rice.
Great sides include Papadums, a simple Kachumber Salad or Onion Raita and Pickles/Achaars.
Tips for making Butter Chicken - Chicken Makhani
Chicken
You can sear the Chicken in a pan with a little oil/ghee if you prefer not to grill.
Garam Masala
Store brought Garam Masala varies a lot between brands in strength and flavour.
So use a little and taste before adding more.
Kasuri Methi
This recipe is easily adaptable so if you don't have some of the more difficult to find ingredients such as Kasuri Methi, Cardamom Powder etc, just leave them out.
Cashew Paste
You can add Cashew Paste with the tomato puree by soaking 1/4 cup cashews in 1/4 cup water and blending before adding to the pot.
Sugar
You can use 1 tsp Sugar in place of the Honey.
Chicken Breast
You can use Chicken Breast instead of Chicken Thighs. If you use Chicken breast, grill for 4 - 5 minutes each side.
Storage/Make Ahead Instructions
This dish keeps well in an airtight container in the fridge for up to 4 days.
It can also be frozen in an airtight container for up to a month.
More Delicious Indian Recipes:
Chicken Akni, One Pot Chicken and Rice
*if you enjoy this recipe, please rate/comment or tag us on social media. – safira x
Recipe adapted from Maunika Gowardhan and the recipe book 'On the Butter Chicken Trial'.
Chicken Makhani
Chicken Makhani or Butter Chicken as it is more commonly known, is as popular as it is because it is rich, velvety, creamy and delicious.
Ingredients
Chicken Marinade
- 1 ½ lb Chicken Thighs cut into 1 inch chunks Skinless Boneless
- 75 ml Veg Oil
- 60 g Plain or Greek Yoghurt
- 3 tbsp Lemon Juice
- 1 tbsp Ginger Crushed
- 1 tbsp Garlic Crushed
- 1 tsp Green Chilli Paste Chopped or Crushed along with the Ginger and Garlic
- 2 tbsp Tandoori Masala Powder
- 1 tsp Coriander Powder
- 1 ½ tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 tsp Red Chilli Powder
- 1 tsp Smoked Paprika Powder or just Paprika
- 1 tsp Garam Masala Powder
- ⅛ tsp Cinnamon Powder
- ⅛ tsp Cardamom Powder
- ½ tsp Ground Fennel Optional
- 1/2 tsp Dry Fenugreek Leaves
- 1 ½ tbsp Gram Flour
Butter Chicken Curry
- 2 tbsp Ghee or Oil
- 4 Green Cardamom Pods slightly bashed open
- 1 Black Cardamom Pod
- 1 inch Cinnamon
- 3 Cloves
- 2 Bay Leaves
- 6 Peppercorns
- 2 Onions Diced
- 2 inch Ginger Grated
- 4 cloves Garlic Crushed
- 2 Green Chillies Pierced
- 2 heaped tbsp Tomato Puree
- 1 tsp Kashmiri Chilli Powder or 1/2 tsp Red Chilli Powder
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- 1 tsp Garam Masala Powder
- 1 tbsp Dry Fenugreek (Kasuri Methi)
- 2 tbsp Honey
- Salt
- ¼ tsp Ground Black Pepper
- 150 ml Double Cream
- 75 g Butter Cubed
Instructions
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Marinade Chicken in all the ingredients listed below Chicken Marinade. You can use immediately or marinade for 30 minutes or up to overnight. Grill on high for 20 minutes, turning midway.
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Meanwhile, heat Ghee or Oil.
-
Once hot, add Cardamom Pods, Cinnamon, Cloves, Bay Leaves and Peppercorns. Saute for 30 seconds.
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Add Onions and cook on medium low till golden brown. Around 15 minutes.
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Stir in Ginger, Garlic and Green Chilli. Cook for 2 minutes.
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Add Tomato Puree and cook on low for 2 minutes. You may need to add a few tablespoons of Water at this stage.
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Add Chilli Powder, Cumin Powder, Turmeric Powder and Garam Masala Powder. Cook for 5 minutes on low.
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Add Fenugreek, Honey and Salt & Pepper. Cook for 2 minutes.
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Pour in Double Cream and stir in Butter. Cook for 2 minutes.
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Add cooked Chicken along with any marinade from the tray. Stir for 1 minute. Garnish with Coriander.
Recipe Notes
What to serve with Chicken Makhani
Butter Chicken goes well with Garlic Naan or Plain Naan or 2 ingredient Naan, Parathas, Rotis or Jeera Rice.
Great sides include Papadums, a simple Kachumber Salad or Onion Raita and Pickles/Achaars.
Tips for making Chicken Makhani
- You can cook the chicken in a pan with a little oil/ghee if you prefer not to grill.
- Store brought Garam Masala varies a lot between brands in strength and flavour. So use a little and taste before adding more.
- This recipe is easily adaptable so if you don't have some of the more difficult to find ingredients such as Kasuri Methi, Cardamom Powder etc, just leave them out.
- You can add Cashew Paste with the tomato puree by soaking 1/4 cup cashews in 1/4 cup water and blending before adding to the pot.
- You can use 1 tsp Sugar in place of the Honey.
- You can use Chicken Breast instead of Chicken Thighs. If you use Chicken breast, grill for 4 - 5 minutes each side.
- Add red food colouring if you like.
Storage/Make Ahead Instructions
This dish keeps well in an airtight container in the fridge for up to 4 days. It can also be frozen in an airtight container for up to a month.
Brittany rose says
I made this recipe as written, except i omitted the gram flour as I could not find any and substituted heavy cream for the double cream. Other than that I flowed your recipe exactly! This is amazing! Thank you so much! Best butter chicken recipe I have tried! I love your recipes!!!!!
Safira says
Aww this is the sweetest message. Thank you so much for trying the recipes. I am so glad that you enjoyed the Chicken Makhani. It is one of my favourites!