Chicken Makhni
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Rich, creamy, and full of warming spices, this butter chicken recipe—also known as chicken makhani—is a beloved Indian classic. Tender chicken thighs simmer in a buttery tomato sauce that’s spiced just right and easy to adjust for your desired heat level. Serve it with fluffy basmati rice and warm naan to soak up every last drop.
Ingredients
2 tablespoons peanut oil, divided
1 shallot, finely chopped
¼ white onion, chopped
2 tablespoons butter
1 tablespoon ginger-garlic paste
2 teaspoons lemon juice
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon ground cumin
1 bay leaf
1 cup tomato purée
1 cup half-and-half
¼ cup plain yogurt
Salt and freshly ground black pepper, to taste
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
¼ teaspoon cayenne pepper (adjust to taste)
1 tablespoon cornstarch
¼ cup water
Instructions
Sauté aromatics:
Heat 1 tablespoon of peanut oil in a large skillet over medium heat. Add the shallot and white onion. Cook until softened and lightly golden, about 3–4 minutes.Build the sauce:
Stir in butter and ginger-garlic paste. Cook for 1 minute. Add lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Stir well to coat the onions in the spices.Add tomato base:
Pour in the tomato purée and simmer the sauce for 5 minutes, stirring occasionally. Lower the heat and add the half-and-half and yogurt. Stir until smooth. Season with salt and pepper.Cook the chicken:
In a separate pan, heat the remaining 1 tablespoon of peanut oil. Add the chicken pieces and sprinkle with cayenne pepper and the remaining 1 teaspoon of garam masala. Sauté until lightly browned and just cooked through, about 6–8 minutes.Combine and simmer:
Add the cooked chicken to the sauce. In a small bowl, mix the cornstarch and water to make a slurry. Stir it into the sauce to thicken. Simmer on low heat for 10 more minutes, stirring occasionally, until the sauce is rich and velvety.Serve:
Remove the bay leaf, taste, and adjust seasoning if needed. Serve hot with basmati rice and naan.
- Pro Tip
For ultra-tender and flavorful chicken, marinate it in yogurt, lemon juice, and a pinch of garam masala for 30 minutes (or even overnight) before cooking. This adds depth and makes the chicken incredibly juicy.
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