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    Home » Recipes

    15th December 2020 Dinner

    Home » Recipes

    Butter Chicken - Chicken Makhani

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    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 in a bowl with Coriander as garnish

    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!

    Butter Chicken in a wok

    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.

    Chicken, Yoghurt and Spices in a bowl with spoon

    Yoghurt, Spices and Chicken in a bowl

    Marinaded Chicken on a foil lined tray

    Grilled Chicken in a tray

    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.

    Whole Garam Masala in Ghee in pot

    Diced onion in pot

    Browned onions with Ginger, Garlic and Green Chilli in pot

    Add Tomato Puree and Ground Spices plus Salt. Add Water.

    Tomato Puree added to pot

    Spices added to pot

    Spices mixed in to pot

    Add Honey, Dry Fenugreek, Cream and Butter.

    Fenugreek added to pot

    Honey added to pot

    Cream being poured into pot

    Grilled Chicken being added to curry

    Grilled Chicken being stirred into Curry

    Chicken in creamy curry base

    Chicken Makhani in a blue bowl with Coriander garnish

    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 Chaap

    Lamb Karahi

    Chicken Akni, One Pot Chicken and Rice

    Chicken Pulao

    *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'.

    Butter Chicken in a bowl with Coriander as garnish
    5 from 6 votes
    Print

    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.

    Course Dinner
    Cuisine Indian
    Keyword Butter Chicken, Butter Murgh, Chicken Makhani, Moti Mahal, Murgh Makhani, Tandoori Chicken
    Prep Time 5 minutes
    Cook Time 30 minutes
    Total Time 35 minutes
    Servings 4
    Calories 424 kcal
    Author Safira

    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

    1. 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.

    2. Meanwhile, heat Ghee or Oil.

    3. Once hot, add Cardamom Pods, Cinnamon, Cloves, Bay Leaves and Peppercorns. Saute for 30 seconds.

    4. Add Onions and cook on medium low till golden brown. Around 15 minutes.

    5. Stir in Ginger, Garlic and Green Chilli. Cook for 2 minutes.

    6. Add Tomato Puree and cook on low for 2 minutes. You may need to add a few tablespoons of Water at this stage.

    7. Add Chilli Powder, Cumin Powder, Turmeric Powder and Garam Masala Powder. Cook for 5 minutes on low.

    8. Add Fenugreek, Honey and Salt & Pepper. Cook for 2 minutes.

    9. Pour in Double Cream and stir in Butter. Cook for 2 minutes.

    10. 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.

     

    Nutrition Facts
    Chicken Makhani 
    Amount Per Serving
    Calories 424 Calories from Fat 333
    % Daily Value*
    Fat 37g57%
    Saturated Fat 23g144%
    Cholesterol 111mg37%
    Sodium 269mg12%
    Potassium 190mg5%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 12g13%
    Protein 3g6%
    Vitamin A 1020IU20%
    Vitamin C 13mg16%
    Calcium 65mg7%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

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    1. Brittany rose says

      April 26, 2021 at 4:11 am

      5 stars
      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!!!!!

      Reply
      • Safira says

        April 26, 2021 at 10:29 am

        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!

        Reply

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    hey...I’m safira! I share accessible Global Recipes as well as Baking recipes for home cooks. One of my passions is to teach home cooks to become more confident in the kitchen and this comes with time and experience.

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