Name: Chicken Makhani (Indian Butter Chicken) Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Indian
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 puree; 1 cup half-and-half; ¼ cup plain yogurt; 1 pinch salt and ground black pepper to taste; 1 pound boneless, skinless chicken thighs, cut into bite-size pieces; ¼ teaspoon cayenne pepper, or to taste; 1 tablespoon cornstarch; ¼ cup water

Jump to Recipe· 3.9 from 7 reviews

I absolutely adore this Chicken Makhani (Indian Butter Chicken) Recipe because it perfectly captures everything I love about Indian cuisine — creamy, rich sauce with just the right touch of spices that warm you from the inside out. It’s a dish that’s both comforting and elegant, making it one of my go-to meals when I want to impress or simply enjoy a flavorful dinner at home. The balance between the tangy tomato, fragrant garam masala, and smooth buttery sauce always hits the spot for me.

Why You’ll Love This Chicken Makhani (Indian Butter Chicken) Recipe

One of the things that keeps me coming back to this Chicken Makhani (Indian Butter Chicken) Recipe is the depth of flavor it delivers without being overly complicated. The sauce is velvety and luscious, enriched by butter and half-and-half, yet it carries beautiful layers of spices like garam masala, cumin, and chili powder that awaken the palate with every bite. I love how the tomato puree gives it that lovely tanginess, perfectly balanced with the creaminess from yogurt and half-and-half. The subtle heat from cayenne adds just a warm whisper of spice, which I can easily adjust to suit anyone’s taste.

Another thing I appreciate is how approachable this recipe feels in my kitchen. Even though it tastes like it belongs in a fine restaurant, it’s surprisingly easy and quick to make — perfect when I’m short on time but still want something satisfying and wholesome. Whether I’m cooking for a weeknight family dinner or a special weekend gathering, this dish always feels festive and comforting. Plus, it’s so versatile; it pairs beautifully with fluffy basmati rice or soft, buttery naan bread, making it a complete meal that pleases everyone at the table.

Ingredients You’ll Need

A stainless steel pot filled with smooth, thick orange-red sauce, with a wooden spatula resting inside and covered in the same sauce; to the upper right, there is a pan containing cooked pieces of reddish-browned chicken with some sauce stuck to the pan’s surface. Both pots sit on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe relies on simple, essential ingredients that come together to create an authentic and delicious flavor. Each item plays a key role, whether in adding aroma, creaminess, or that unmistakable buttery tang that defines Chicken Makhani.

Peanut oil: Ideal for sautéing thanks to its high smoke point and neutral flavor.
Shallot and white onion: Provide a sweet, aromatic base that softens as it cooks.
Butter: The star ingredient that gives the sauce its luscious richness.
Ginger garlic paste: Adds a punch of fresh spice and warmth essential to Indian cooking.
Lemon juice: Brings brightness to balance the creamy sauce.
Garam masala: The signature blend of spices that infuses the dish with complexity.
Chili powder and cayenne pepper: Control the heat level — I love starting mild and adjusting as needed.
Ground cumin: Adds an earthy undertone that rounds out the spice mix.
Bay leaf: Infuses subtle floral notes during cooking.
Tomato puree: Creates the rich, tangy sauce base.
Half-and-half and plain yogurt: Make the sauce creamy and slightly tangy with depth.
Salt and black pepper: Essential for seasoning and enhancing all the flavors.
Boneless, skinless chicken thighs: Tender and juicy, perfect for soaking up the sauce.
Cornstarch and water: Used to gently thicken the sauce for that perfect consistency.

Directions

Step 1: Heat 1 tablespoon of peanut oil in a large saucepan over medium-high heat. Add the finely chopped shallot and white onion, and sauté for about 5 minutes until they become soft and translucent. This soft onion base is vital for creating the depth of flavor we want.

Step 2: Stir in the butter, ginger garlic paste, lemon juice, 1 teaspoon of the garam masala, chili powder, ground cumin, and bay leaf. Keep stirring for 1 full minute so the spices bloom and release their aromas beautifully before adding liquids.

Step 3: Pour in the tomato puree and cook, stirring frequently, for about 2 minutes. This step melds the spices with the tomato’s sweetness, building a rich sauce foundation.

Step 4: Add the half-and-half and yogurt to the saucepan. Reduce the heat to low, and let the sauce simmer gently for 10 minutes, stirring often to keep it smooth and to allow the flavors to marry.

Step 5: Season the sauce with salt and pepper to taste, then remove it from the heat and set it aside while we prepare the chicken.

Step 6: Heat the remaining tablespoon of peanut oil in a large heavy skillet over medium heat. Add the bite-sized chicken thighs and cook them, stirring occasionally, until they’re lightly browned and no longer pink in the middle, about 10 minutes.

Step 7: Reduce the heat to low, season the cooked chicken with the remaining 1 teaspoon of garam masala and cayenne pepper (adjusting cayenne for your preferred spice level). Add a few spoonfuls of the prepared sauce to the chicken, and simmer until most of the liquid has reduced and the chicken is thoroughly cooked.

Step 8: Transfer the cooked chicken into the saucepan with the rest of the sauce and stir everything together so the chicken is evenly coated.

Step 9: In a small bowl, dissolve the cornstarch into the water, then stir this mixture into the sauce. Continue cooking on low heat for another 5 to 10 minutes or until the sauce thickens to your desired consistency.

Step 10: Serve your Chicken Makhani hot over fluffy basmati rice with warm naan bread — and get ready to dig into one of my favorite comfort foods!

Servings and Timing

This Chicken Makhani (Indian Butter Chicken) Recipe makes about 4 generous servings, perfect for a family dinner or small gathering. It takes roughly 10 minutes to prep your ingredients and 25 minutes to cook, adding up to a total of about 35 minutes. There’s no additional resting time needed, so you can enjoy it fresh and piping hot right when it’s done.

How to Serve This Chicken Makhani (Indian Butter Chicken) Recipe

Chicken Makhani (Indian Butter Chicken) Recipe - Recipe Image

When I serve this Chicken Makhani, I always pair it with fragrant basmati rice to soak up the buttery, spiced sauce. Sometimes I add a side of garlic naan or even soft roti to scoop up every last bit, which adds a wonderful textural contrast. For a bit of freshness, I love serving it alongside a simple cucumber raita or a crisp salad dressed lightly with lemon and herbs, which cuts through the richness perfectly.

For garnishing, sprinkling freshly chopped cilantro or a drizzle of cream on top always makes the dish look inviting and adds an extra layer of flavor. I like to use colorful serving bowls or rustic plates to create a warm, inviting vibe when plating the dish. Portion-wise, I usually serve about one cup of chicken and sauce per person with a generous helping of rice and bread on the side, ensuring everyone leaves the table fully satisfied.

As for drinks, this dish pairs wonderfully with a chilled Riesling or Gewürztraminer if you enjoy wine — their slight sweetness complements the spice so well. For cocktails, a light gin and tonic with a wedge of lime provides a refreshing contrast, while non-alcoholic drinks like mango lassi or sparkling water with lemon work beautifully. I find this meal perfect for weekend dinners, festive occasions, or anytime you want to feel pampered by great food served hot and fresh.

Variations

Over time, I’ve experimented with different twists to this Chicken Makhani (Indian Butter Chicken) Recipe to suit various tastes and dietary needs. For a lighter option, I sometimes use coconut milk instead of half-and-half and yogurt, which gives a subtle sweetness and makes it dairy-free. If you want to try it vegan, swapping the chicken for tofu or hearty vegetables like cauliflower or chickpeas works remarkably well and soaks up the sauce beautifully.

Spice levels can be adjusted easily—if you prefer a milder dish, reduce or omit the cayenne pepper, or crank it up for a fiery version that satisfies those who crave heat. For a smoky flavor, I occasionally grill the chicken before adding it to the sauce, which adds a lovely char and depth. You can also make this recipe in a slow cooker by layering the ingredients and cooking on low for several hours, though I personally love the quick stovetop method for the freshest results.

Storage and Reheating

Storing Leftovers

Once the meal is finished, I like to store any leftovers in airtight glass or BPA-free plastic containers to maintain freshness. The sauce and chicken keep well in the fridge for up to 3 days, making it perfect for meal prepping or next-day enjoyment. It’s best to cool the dish completely before sealing the container and refrigerating to avoid condensation and sogginess.

Freezing

If I want to save some for longer, this Chicken Makhani freezes wonderfully. I portion it into freezer-safe containers or heavy-duty zip-top bags and label with the date. It will keep well frozen for up to 3 months. When ready to use, I thaw it overnight in the fridge rather than at room temperature to maintain the best texture and flavor.

Reheating

To reheat, I gently warm the chicken and sauce in a saucepan over low-medium heat, stirring occasionally to ensure even heating and prevent sticking. Avoid microwaving it on high power for too long, as that can make the chicken tough and the sauce separate. Adding a splash of water or cream while reheating helps revive the silky consistency. Serve immediately while hot for that fresh-made feel.

FAQs

Can I use chicken breast instead of thighs in this Chicken Makhani (Indian Butter Chicken) Recipe?

Absolutely! While chicken thighs are my favorite because they stay juicy and tender, chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook the breasts, as they can dry out quickly—cutting them into bite-sized pieces and cooking them just until no longer pink works best.

How can I make this recipe spicier or milder?

I recommend adjusting the cayenne pepper and chili powder according to your taste. For milder versions, use less cayenne and maybe add a bit more yogurt or cream to cool things down. For spice lovers, increase the cayenne gradually and consider adding a pinch of crushed red pepper flakes or fresh green chilies for an extra kick.

Is this recipe gluten-free?

Yes, this Chicken Makhani recipe is naturally gluten-free as long as you double-check your spices and tomato puree to ensure they don’t have any added gluten-containing ingredients. The cornstarch used to thicken is also gluten-free, making it safe for those with gluten sensitivities.

Can I prepare the sauce ahead of time?

Definitely! The sauce can be made a day ahead and stored in the refrigerator. When you’re ready to eat, just cook the chicken separately and combine it with the warmed sauce. This can save time on busy days and still deliver all the rich flavors we love.

What can I serve instead of rice or naan?

While basmati rice and naan are traditional favorites, you can also serve this dish with cauliflower rice for a low-carb option or enjoy it over quinoa or even roasted vegetables. Some people like pairing it with steamed green beans or sautéed spinach to add a fresh, healthy balance to the meal.

Conclusion

I truly hope you give this Chicken Makhani (Indian Butter Chicken) Recipe a try because it’s one of those dishes that feels like a warm hug on a plate. It’s creamy, flavorful, and incredibly satisfying — and the beautiful thing is how approachable it is to make yourself. Whether you’re treating your family or impressing guests, this recipe has never failed to bring smiles and happy appetites around my table. Dive in, savor every bite, and enjoy this classic Indian comfort food just like I do!