Indian Butter Chicken (Chicken Makhani)

Chicken is simmered in a smooth and fragrant tomato-based sauce with cashews and Indian spices in this delicious Chicken Makhani recipe.

• Preparation Time: 30 mins
• Cooking Time: 38 mins
• Total Time: 1 hr 8 mins
• Calories: 552 Calories

Ingredients

• 1 tablespoon lemon juice
• 1 cup half-and-half
• salt and ground black pepper to taste
• 4 cloves garlic, minced
• 1 yellow onion, chopped
• 1 teaspoon ground cumin
• 3 tablespoons butter, divided
• 2 teaspoons garam masala
• 1 bunch fresh cilantro, stems removed
• 1 cup tomato puree
• 2 teaspoons chopped fresh ginger
• 2 teaspoons tandoori masala powder
• 2 teaspoons Madras curry powder
• 0.5 teaspoon ground cardamom
• 0.5 teaspoon ground cayenne pepper
• 0.25 cup plain yogurt
• 0.33333334326744 cup cashews
• 1.5 pounds boneless, skinless chicken thighs, cut into bite-size pieces

Recipe Instructions

Step 1

Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.

Step 2

Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.

Step 3

Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.

Step 4

Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.

Step 5

Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.

Step 6

Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.

Step 7

Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.