Description
Delicious Makhani is a rich and creamy Indian curry made with tender chicken pieces in a flavorful, spiced tomato gravy. The dish is known for its silky texture and indulgent taste, balanced with a blend of aromatic spices and a buttery finish. Served best with naan or rice, this iconic dish is perfect for a special occasion or an everyday treat that everyone will love.
Ingredients
For the Chicken Marinade:
- 1 lb boneless, skinless chicken thighs (or breasts), cut into bite-sized pieces
- 1/2 cup plain yogurt
- 1 tablespoon lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder (adjust for heat preference)
- 1 teaspoon garam masala
- Salt to taste
For the Makhani Sauce:
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon chili powder (adjust for heat preference)
- 1 1/2 cups tomato puree (or crushed tomatoes)
- 1/2 cup heavy cream
- 1/4 cup water (adjust for consistency)
- Salt to taste
- 1 tablespoon sugar (optional, to balance acidity)
- Fresh cilantro, chopped (for garnish)
Instructions
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Marinate the Chicken: In a large bowl, combine the chicken pieces with yogurt, lemon juice, ginger-garlic paste, turmeric, chili powder, garam masala, and salt. Mix well and let it marinate in the refrigerator for at least 30 minutes, preferably 2 hours or overnight for more flavor.
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Cook the Chicken: Heat 1 tablespoon of butter in a large pan or skillet over medium-high heat. Add the marinated chicken pieces and cook until golden brown and fully cooked, about 6-8 minutes. Once cooked, remove the chicken and set it aside.
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Prepare the Makhani Sauce: In the same pan, add the remaining 1 tablespoon of butter. Once melted, add the cumin seeds and allow them to sizzle for a few seconds. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for another 30 seconds until fragrant.
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Add the Spices: Stir in the coriander powder, garam masala, and chili powder. Cook for 1-2 minutes to let the spices release their flavors.
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Add the Tomato Puree: Pour in the tomato puree and mix well. Let the sauce simmer on low heat for about 10-12 minutes, stirring occasionally, until the tomato flavor is cooked down and the sauce thickens.
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Finish the Sauce: Add the heavy cream, water, and sugar (if using). Stir until the sauce is smooth and creamy. Simmer for another 5 minutes, adjusting the consistency with more water if needed. Taste and adjust the seasoning with salt as necessary.
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Combine Chicken and Sauce: Add the cooked chicken back into the sauce and simmer for an additional 5-7 minutes, allowing the chicken to absorb the flavors of the sauce.
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Serve and Garnish: Garnish the butter chicken with freshly chopped cilantro. Serve hot with naan bread or steamed rice.
Notes
- You can use bone-in chicken pieces for a more authentic flavor, but boneless chicken is easier to handle.
- For a spicier version, add extra chili powder or a chopped green chili.
- You can make this dish vegetarian by substituting the chicken with paneer (Indian cheese) or tofu.
- If you prefer a smoky flavor, try cooking the chicken over an open flame (like a grill) before adding it to the sauce.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian
Keywords: Butter chicken, makhani, creamy chicken curry, Indian curry, chicken tikka makhani, butter chicken recipe, Indian cuisine, authentic butter chicken