Description
This Chicken Makhani, also known as Indian Butter Chicken, is a flavorful and creamy Indian dish featuring tender chicken thighs cooked in a rich, spiced tomato sauce with butter, yogurt, and aromatic spices. Mild or spicy, this versatile recipe pairs wonderfully with basmati rice and naan bread for a comforting and satisfying meal.
Ingredients
For the Sauce
- 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
For the Chicken
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- ¼ teaspoon cayenne pepper, or to taste
For Thickening
- 1 tablespoon cornstarch
- ¼ cup water
Instructions
- Sauté Aromatics: Heat 1 tablespoon of peanut oil in a large saucepan over medium-high heat. Add the finely chopped shallot and chopped white onion, and sauté until they become soft and translucent, about 5 minutes.
- Cook Spices and Tomato: Stir in the butter, ginger garlic paste, lemon juice, 1 teaspoon of garam masala, chili powder, ground cumin, and bay leaf. Cook and stir this spice mixture for 1 minute to release the aromas. Then add the tomato puree and cook for 2 minutes, stirring frequently.
- Add Dairy and Simmer: Pour in the half-and-half and plain yogurt, reduce the heat to low, and let the sauce simmer for 10 minutes, stirring frequently to prevent sticking. Season with salt and ground black pepper to taste. Remove the sauce from heat and set aside.
- Brown the Chicken: Heat the remaining 1 tablespoon of peanut oil in a large heavy skillet over medium heat. Add the bite-sized chicken thigh pieces and cook until lightly browned, about 10 minutes.
- Season and Combine: Reduce the heat, sprinkle the remaining 1 teaspoon of garam masala and cayenne pepper over the chicken. Stir in a few spoonfuls of the sauce to coat the chicken, then simmer until the liquid reduces and the chicken is fully cooked through (no longer pink inside).
- Combine Chicken and Sauce: Add the cooked chicken pieces into the saucepan with the sauce and stir thoroughly to combine.
- Thicken the Sauce: Dissolve the cornstarch in water, then slowly mix this slurry into the sauce and chicken mixture. Continue cooking for 5 to 10 minutes until the sauce thickens to your desired consistency.
- Serve: Serve the butter chicken hot over basmati rice with naan bread on the side.
Notes
- You can adjust the cayenne pepper to make the dish mild or spicy according to your preference.
- Using boneless, skinless chicken thighs helps keep the chicken tender and juicy.
- For a richer flavor, substitute half-and-half with heavy cream.
- Make sure to stir frequently during simmering to prevent the dairy-based sauce from curdling.
- This dish pairs best with basmati rice and naan for an authentic experience.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
