Easy Homemade Chicken Makhani – Restaurant-Style Butter Chicken
A creamy tomato-based curry with tender chicken, butter, and Indian spices—Chicken Makhani is the ultimate restaurant-style Butter Chicken made at home.
Ingredients
For Chicken Marinade:
- 500 g (1 lb) boneless chicken (thighs or breasts), cut into chunks
- ½ cup plain yogurt
- 1 tbsp lemon juice
- 1 tsp turmeric powder
- 1 tsp chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp ginger-garlic paste
- Salt to taste
For the Makhani Sauce:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 cups tomato purée
- 1 tsp chili powder (adjust to taste)
- 1 tsp garam masala
- ½ tsp fenugreek leaves (kasuri methi), crushed
- ½ cup heavy cream
- 1 tbsp honey or sugar (optional for sweetness)
- Salt to taste
- Fresh coriander for garnish
Instructions
Marinate the Chicken:
- In a bowl, mix yogurt, lemon juice, spices, and ginger-garlic paste. Add chicken and coat well.Cover and refrigerate for 1–4 hours (or overnight).
Cook the Chicken:
- Heat a skillet or grill pan with a bit of oil. Cook the marinated chicken until browned and fully cooked. Set aside.
Prepare the Sauce:
- In the same pan, add butter and oil. Sauté chopped onions until golden.Add tomato purée and cook for 10 minutes until the oil separates.Add chili powder, garam masala, salt, and crushed fenugreek leaves. Mix well.
Blend and Simmer:
- Optional: For a smoother sauce, blend the mixture and return to the pan.Stir in cream and honey. Simmer for 5–10 minutes.
Combine Chicken and Sauce:
- Add the cooked chicken to the sauce. Simmer for another 5 minutes for flavors to meld.
Garnish and Serve:
- Garnish with coriander and a swirl of cream. Serve hot with naan, roti, or rice.
Notes
- For this recipe, chicken thighs are more delicious and tender than breasts.
- For added scent, always crush the kasuri methi between your palms before applying.
- For a richer color and smokey taste, add a small pinch of smoked paprika.