Why You’ll Love Butter Chicken Recipe (Chicken Makhani) Recipe
This dish is deeply flavorful and comforting, with juicy chicken pieces coated in a luxurious, buttery sauce. The marinade ensures the chicken stays tender, while the slow-cooked sauce develops incredible depth. It’s perfect for serving with rice or flatbread and works wonderfully for both special occasions and cozy meals at home. Plus, it’s a make-ahead friendly recipe that tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 1/2 pounds of skinless (thinly sliced chicken (dark, white, or combination of both))
2 ½ teaspoons sea salt
½ teaspoon black pepper
2 teaspoons red chili powder
1 teaspoon ground coriander
½ teaspoon turmeric
½ teaspoon kasoori methi
1 tablespoon + 1 teaspoon garlic paste (see video)
1 tablespoon ginger paste (see video)
½ cup whole milk yogurt
Juice of 1 lemon
3 tablespoons ghee or oil
1 stick + 4 tablespoons cold unsalted butter (cut up)
2 peeled thinly sliced red onions
1 tablespoon garlic paste (see video)
1 tablespoon ginger paste (see video)
1 tablespoon garam masala
½ teaspoon red chili powder
1 teaspoon kasoori meth
5 seeded dried chiles (I used kasmiri)
1 seeded and roughly chopped jalapeño
10 cored and roughly cut Roma tomatoes
½ cup cashews
¼ cup heavy whipping cream
1 stick cubed unsalted butter
2 tablespoons chopped fresh cilantro
Salt to taste
Directions
Cut the chicken into bite-sized pieces and place in a large bowl. Add salt, pepper, chili powder, coriander, turmeric, kasoori methi, garlic paste, ginger paste, yogurt, and lemon juice. Mix well, cover, and refrigerate for 1 hour to marinate.
In a large pot, melt butter over low to medium heat and cook the sliced onions until deeply caramelized, about 30 minutes, stirring occasionally.
Add ginger and garlic paste, cooking briefly until fragrant. Stir in garam masala, chili powder, kasoori methi, dried chiles, and jalapeño. Cook for 1–2 minutes, adding a splash of water if needed to prevent sticking.
Add tomatoes and cashews, stir, cover, and cook for 20 minutes, stirring occasionally.
Transfer the mixture to a blender and blend until completely smooth. Strain the sauce back into the pot and keep warm over low heat.
Whisk in cold butter until fully incorporated, then stir in the cream. Adjust seasoning with salt to taste.
In a separate pan, heat ghee or oil over medium-high heat. Add the marinated chicken and cook for 3–4 minutes, then stir-fry for another 1–2 minutes until fully cooked.
Transfer the chicken into the sauce and mix well. Finish with chopped cilantro, remaining kasoori methi, and butter. Serve hot.
Servings and timing
Servings: 8
Preparation time: 1 hour (including marination)
Cooking time: 30 minutes
Total time: 1 hour 30 minutes
Variations
You can make a lighter version by reducing the butter and cream or substituting with coconut milk. For a smokier flavor, grill the marinated chicken before adding it to the sauce. If you prefer more heat, increase the chili powder or add fresh green chilies. You can also make it vegetarian by replacing chicken with paneer or roasted vegetables.
Storage/Reheating
Store leftover butter chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream if the sauce thickens too much. This dish freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, both work well, but thighs tend to stay juicier.
How long should I marinate the chicken?
At least 1 hour, but overnight gives even better flavor.
What is kasoori methi?
It’s dried fenugreek leaves that add a distinctive aroma and flavor.
Can I skip the cashews?
Yes, but they help create a creamy texture; you can substitute with cream or almonds.
Is butter chicken very spicy?
It’s typically mild, but you can adjust the spice level to your taste.
Can I make this dairy-free?
Yes, use oil instead of butter and coconut milk instead of cream.
Why do I need to strain the sauce?
Straining ensures a smooth, silky texture.
What should I serve with butter chicken?
It pairs well with basmati rice or naan bread.
Can I prepare the sauce ahead of time?
Yes, the sauce can be made in advance and refrigerated or frozen.
How do I thicken the sauce if needed?
Simmer it longer or add a bit more butter or cream.
Conclusion
Butter chicken is a classic dish known for its rich, comforting flavors and creamy texture. With its tender marinated chicken and perfectly spiced sauce, it’s a crowd-pleasing recipe that’s worth every step. Whether you’re cooking for family or entertaining guests, this dish is sure to impress.
