Chicken Makhani (Butter Chicken)

Recipe by grapefruit

This is a really labour intensive recipe but really worth all the effort you make. great for dinner parties. cooking time doesnt include marinating time.

Top Review by norby678

I'd give it 5 stars if I hadn't had to guess on a few things. Otherwise, it is great! My sweetie can't stop raving about it. Certainly will make this again, maybe for my next dinner party. I served it with basmati rice and naan (aka. paan, Indian flat bread).

I adjusted the "heat" by using less red chili powder (cayenne). I also had to substitute a few things due to allergies, what I could find, and budget. Yeah, I get annoyed too when people post rave reviews on recipes they butchered. But I did my best to stay as close to the original as possible. Hopefully my rating will inspire someone else to give this recipe a try.

Here is what I did: My wife is allergic to chicken, so I used 2 turkey breast tenders, cut into 8 strips. In the marinade I used 1 small container of Greek plain yogurt (what I could afford). I refrigerated the whole thing overnight. Then I baked the turkey on a broiler pan @ 350 F degrees for 18 min, then brushed w/ butter & baked another 4 min.

I cooked the sauce at just above medium heat, then simmered on low. In the sauce I used 2 teaspoon red chili powder (cayenne) rather than 1 Tablespoon. I assumed the garlic, ginger, and chilies were supposed to be fresh. I minced them before adding to the butter and garam masala. I couldn't find the powdered fenugreek leaves, so I bought dried and powdered them myself w/ a mortar and pestle.

Ingredients Nutrition


  1. Make incisions in chicken.
  2. Apply the first 3 ingredients to chicken and leave ½ hour.
  3. apply marinade to chicken.
  4. Leave, covered, in fridge - at least 5 hours. Overnight is best.
  5. Bake on skewers in oven 10 - 12 minutes.
  6. Brush with butter, bake another 2-5 minutes.
  7. makhani Sauce:.
  8. Heat butter in pan.
  9. Add whole garam masala. When it crackles, add garlic, ginger and chillies. Cook 2 minutes.
  10. Add puree, chilli powder, garam masala, salt.
  11. Sauté.
  12. add 1 cup water and boil.
  13. Simmer 10 mins, covered, then a few mins uncovered.
  14. Add honey and fenugreek + baked chicken.
  15. Cook 5 minutes Simmer 5 minutes Add cream and serve.
  16. Note: cream is always added just before serving.

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