If you love Indian cuisine, this authentic Chicken Makhani (Butter Chicken) recipe will become your go-to! Tender chicken is simmered in a rich, creamy tomato sauce infused with aromatic spices. This easy homemade butter chicken recipe is restaurant-quality and perfect for serving with fluffy basmati rice and warm garlic naan. Whether you prefer mild or spicy flavors, you can customize the heat level to your liking.
Why You’ll Love This Butter Chicken Recipe
- Authentic Taste: A homemade version of the famous Indian Butter Chicken.
- Quick & Easy: Ready in just 35 minutes with simple ingredients.
- Creamy & Flavorful: The perfect balance of spices, creaminess, and tangy tomatoes.
- Customizable Spice Level: Adjust the cayenne pepper for a mild or spicy kick.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Servings: 4
Ingredients for Butter Chicken
- 2 tablespoons peanut oil, divided
- 1 shallot, finely chopped
- 1/4 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
- 1/4 cup plain yogurt
- Salt and black pepper to taste
- 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
- 1/4 teaspoon cayenne pepper (adjust for heat preference)
- 1 tablespoon cornstarch
- 1/4 cup water
How to Make Butter Chicken (Chicken Makhani)
Step 1: Sauté the Aromatics
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add shallot and onion, and sauté until soft and translucent (about 5 minutes).
Step 2: Build the Flavor Base
Stir in butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, cumin, and bay leaf. Cook for 1 minute while stirring. Add tomato puree and simmer for 2 minutes, stirring frequently.
Step 3: Create the Creamy Sauce
Reduce heat to low and stir in half-and-half and plain yogurt. Simmer for 10 minutes, stirring frequently. Season with salt and black pepper to taste. Remove from heat and set aside.
Step 4: Cook the Chicken
In a separate skillet, heat the remaining 1 tablespoon of oil over medium heat. Add chicken pieces and cook until lightly browned (about 10 minutes).
Step 5: Infuse with Spice
Lower the heat, then season chicken with remaining 1 teaspoon of garam masala and cayenne pepper. Stir in a few spoonfuls of the sauce, and let the mixture simmer until the liquid reduces and the chicken is fully cooked.
Step 6: Combine and Thicken
Transfer the cooked chicken into the butter sauce and stir well. Mix cornstarch with 1/4 cup water to create a slurry, then add to the sauce. Simmer for 5-10 minutes, or until thickened to your liking.
Step 7: Serve & Enjoy
Serve hot over steamed basmati rice with warm naan bread. Garnish with fresh cilantro for extra flavor.
Pro Tips for the Best Butter Chicken
✔ Use Chicken Thighs – They stay juicy and flavorful in the creamy sauce.
✔ Fresh Ginger & Garlic – Enhances the authentic Indian flavor.
✔ Make it Dairy-Free – Swap half-and-half with coconut milk.
✔ Add More Heat – Increase cayenne for a spicier version.
Nutrition Facts (Per Serving)
- Calories: 408
- Total Fat: 28g
- Carbohydrates: 16g
- Protein: 23g
- Sodium: 523mg
- Fiber: 2g
- Vitamin C: 12mg
- Iron: 3mg
- Calcium: 135mg