Rich, creamy, and infused with fragrant spices — Chicken Makhani, or Butter Chicken, is one of India’s most beloved dishes. Tender chicken is simmered in a velvety tomato-based sauce enriched with butter and cream, making every bite luxurious and comforting.
Origin Chicken Makhani (Indian Butter Chicken)
This iconic dish was created in the 1950s at Moti Mahal restaurant in Delhi. Leftover tandoori chicken was tossed in a tomato-butter-cream gravy to create what’s now one of the world’s most popular Indian curries.
What I Love About This Recipe
It’s indulgent yet balanced — the smoky marinated chicken contrasts beautifully with the mild sweetness of the creamy sauce. It’s great for both special occasions and cozy weeknight dinners.
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Chicken Makhani (Indian Butter Chicken)
Course: Recipes4
servings30
minutes40
minutes452
kcalIngredients
2 tbsp butter
1 tbsp oil
1 medium onion, finely chopped
2 tsp ginger-garlic paste
2 cups tomato purée or crushed tomatoes
1 tsp sugar
1 tsp chili powder (Kashmiri chili for color)
1 tsp garam masala
½ cup heavy cream (or substitute with coconut cream for dairy-free)
Salt, to taste
Fresh cilantro, for garnish
Directions
- In a bowl, combine chicken with all marinade ingredients. Cover and refrigerate for at least 1 hour, preferably overnight.
- In a pan or grill pan, cook the marinated chicken on medium-high heat until browned and cooked through. Set aside.
- In a large skillet, heat butter and oil. Sauté onions until soft and golden.
- Add ginger-garlic paste and cook for another 1–2 minutes until fragrant.
- Stir in tomato purée, sugar, chili powder, garam masala, and salt. Simmer for 10–15 minutes, stirring occasionally.
- Once thickened and deep red, stir in the cream. Simmer another 2–3 minutes.
- Add the cooked chicken and any juices. Simmer for 5 more minutes to meld the flavors.
- Garnish with cilantro and a swirl of cream. Serve hot with naan, paratha, or basmati rice.
Notes
- For extra richness, add a spoonful of butter right before serving.
- Kashmiri chili powder adds vibrant color with mild heat.
- Can be made a day ahead — the flavor improves overnight!
