Chicken Makhani (Indian Butter Chicken)

READY IN: 40mins
Recipe by Grace Lynn

Wow! I just finished making this and it tastes incredible! It tastes better than the chicken makhani at my favorite Indian restaurant! You can make this as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread. I got the recipe from

Top Review by Mama Wendy

I am re-reviewing this as I have learned some things that are worth sharing: 1) it is okay to substitute another oil for the peanut. I don't think you'll notice a big difference and it may save you some cash. Also, I turned this into a one-skillet dish and it is a little faster to cook and less mess. I added all the oil (I used shortening) at the beginning and then added the chicken after the shallot/onion mixture was translucent. I added extra garam masala and cayenne to make up for the missed chicken browning step. This yielded the same delicious dish that the two skillet method did. Also, I simmered the final product on medium low for an extra 10 or 15 minutes and it thickened up nicely and did not need cornstarch. Also, I added a half cup or so of chopped cilantro. Thanks - my husband and I LOVE this wonderful dish. Served with basmati and flat bread.

Ingredients Nutrition


  1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
  2. Saute shallot and onion until soft and translucent.
  3. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
  4. Cook, stirring, for 1 minute.
  5. Add tomato puree and cook for 2 minutes, stirring frequently.
  6. Stir in half-and-half and yogurt.
  7. Reduce heat to low and simmer for 10 minutes, stirring frequently.
  8. Season with salt, pepper and cayenne.
  9. Remove from heat and set aside.
  10. Heat 1 tablespoon oil in a large heavy skillt over medium heat.
  11. Cook chicken until lightly browned, about 10 minutes.
  12. Reduce heat and season with 1 teaspoon garam masala and cayenne.
  13. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
  14. Pour the rest of the sauce into the chicken.
  15. Mix together cornstarch and water, then stir into the sauce.
  16. Cook for 5 to 10 minutes, or until thickened.

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