Chicken Makhani (Indian Butter Chicken)

This butter chicken recipe, or chicken makhani, is one of my favorite Indian dishes. It features a full-flavored sauce 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.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 408 Calories

Ingredients

• ¼ cup water
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon cornstarch
• 1 cup half-and-half
• 1 bay leaf
• 1 pinch salt and ground black pepper to taste
• ¼ cup plain yogurt
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ¼ teaspoon cayenne pepper, or to taste
• 2 tablespoons peanut oil, divided
• 1 tablespoon ginger garlic paste
• 1 shallot, finely chopped
• 1 cup tomato puree
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• ¼ white onion, chopped
• 2 teaspoons garam masala, divided

Recipe Instructions

Step 1

Heat 1 tablespoon oil in a large saucepan over medium-high heat. Saute shallot and onion until soft and translucent, about 5 minutes.

Step 2

Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook and stir for 1 minute. Add tomato sauce, and cook for 2 minutes, continuing to stir frequently.

Step 3

Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside.

Step 4

Heat remaining 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.

Step 5

Reduce heat, and season with remaining 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. Add cooked chicken into sauce and stir together.

Step 6

Dissolve cornstarch into water, then mix into the sauce. Cook for 5 to 10 minutes, or until thickened.