Chicken Makhani (Butter Chicken) 

Chicken Makhani, also known as butter chicken, is a rich and comforting North Indian curry made with tender pieces of chicken simmered in a creamy, spiced tomato-based sauce. While the two names are often used interchangeably, I find that butter chicken is typically associated with the bright orange, restaurant-style version that leans heavily on a tangy tomato base and vibrant Kashmiri red chilli powder for both flavour and colour. For this recipe, I wanted to create something a little different—deeper, warmer, and more layered in taste.

This version uses less of the bright Kashmiri red chili and instead focuses on earthy, warming spices like garam masala and coriander, with a longer simmering time to caramelize the onion and tomato base. The result is a curry that’s less about bold color and more about rich flavour with a natural depth and gentle heat.

Key Ingredients

• Chicken Breasts – A lean protein that becomes juicy and flavorful when marinated.
• Yogurt & Lemon Juice – Help tenderize the chicken and add tangy flavor.
• Garlic & Ginger – Essential aromatics that add depth and warmth to both the marinade and curry.
• Garam Masala – A warming Indian spice blend that gives the dish its classic flavor.
• Tandoori Masala & Ground Spices – Add color and layers of earthy, smoky, and slightly spicy notes.
• Onions & Tomatoes – The heart of the sauce; slow-cooked for a rich, caramelized base.
• Cashews – Blended into the curry for a naturally creamy, velvety texture.
• Ghee & Butter – Add richness and a signature buttery flavor to the dish.
• Cream – Stirred in at the end for a smooth and luxurious finish.
• Bay Leaves & Cardamom Pods – Whole spices that add subtle fragrance.
• Red Chili Powder (small amount) – A touch of heat, without overpowering the dish

The Secret to Juicy Tender Chicken

Marinating the chicken isn’t mandatory, but it adds flavor and tenderness. A simple yogurt-based marinade with ginger, garlic, and a few spices like garam masala and turmeric will work beautifully. Letting the chicken marinate for at least 30 minutes (or even a few hours) helps infuse it with flavor and keeps it juicy during cooking. You can either grill or sear the chicken pieces before adding them to the sauce for extra depth.

Building Bold Flavour

This step is what takes the chicken makhani (butter chicken) from good to incredible. Instead of quickly cooking the onions and tomatoes, we let them slowly cook down until they’re soft, jammy, and slightly browned. This process pulls out their natural sweetness and removes any sharp, raw flavor. It also gives the sauce a deep, reddish-brown color and a more complex taste. Be patient here—this simmering step is where the magic happens. By allowing the onion and tomato to slowly caramelize for the gravy, we build layers of natural sweetness and umami, resulting in a richer, deeper tasting curry. It’s creamy, comforting, and flavorful without being overly tangy or too spicy.

Serving Suggestions

Chicken makhani is incredibly versatile and pairs well with a variety of sides. The most popular pairing is soft, buttery naan or garlic naan—perfect for scooping up the creamy sauce. Steamed basmati rice or jeera (cumin) rice also make great accompaniments and help soak up the flavors. For a lighter option, serve it with roasted vegetables or a crisp cucumber salad to balance the richness of the curry. You can also top it with a swirl of cream, chopped cilantro, or a few crushed cashews for added texture and flair.

Tools used

Tandoori masala

Garam Masala

Hexclad Large Pan

Storage & Reheating Tips

Chicken makhani stores beautifully and often tastes even better the next day. Once cooled, place leftovers in an airtight container and refrigerate for up to 3 days, or freeze for up to 2 months. When reheating, do so gently over low heat on the stovetop or in the microwave to avoid splitting the cream or overcooking the chicken. You can add a splash of water or cream while reheating to loosen the sauce if it has thickened. Avoid high heat, which can cause the sauce to become greasy or lose its smooth texture.

5 from 2 votes

Chicken Makhani (Butter Chicken) 

This Chicken Makhani recipe offers a rich, earthy twist on the classic butter chicken, focusing on deep flavor over artificial color. Slowly caramelized onions and tomatoes create a naturally sweet, umami-packed base, while warm spices and a creamy finish make it irresistibly comforting.

Recipe Keys: C Chicken

Print Recipe

Prep Time 10 mins Cook Time 60 mins Total Time 1 hr 10 mins

Ingredients

Marinade

• 4 chicken breasts
• ¹⁄₂ of a lemon juice (2 tbsp lemon juice)
• 2 tsp minced garlic
• 1 tsp ginger
• 1 tsp garam masala
• 1 tsp tandoori masala
• ¹⁄₂ tsp ground coriander
• ¹⁄₂ tsp cumin
• ¹⁄₂ tsp turmeric
• 2 tsp salt
• ¹⁄₂ tsp pepper
• 1 tbsp avocado oil
• 2 tbsp yogurt (heaping)

Gravy

• 3 tbsp ghee
• 3-4 yellow onions (small)
• 6 round/vine tomatoes
• 7-8 garlic cloves (large)
• 1 tsp ginger minced
• 2 bay leaves
• 2 cardamom pods (small)
• 4 tbsp cashews (raw/unsalted)
• 2 tsp garam masala
• ¹⁄₂ tsp ground coriander
• ¹⁄₂ tsp curry powder
• ¹⁄₂ tsp turmeric
• ¹⁄₂ tsp kashmiri red chilli powder
• ¹⁄₂ tsp cumin
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar
• ¹⁄₄ tsp white pepper
• 3-4 cups water (hot)
• 6-8 tbsp butter (unsalted)
• ¹⁄₂ cup heavy cream

Other items

• Red onion
• White rice
• Paratha/naan

Instructions

1. Begin by cutting the chicken into small, bite-sized cubes, making sure they are relatively uniform in size—smaller pieces work better than large chunks.
2. Season the chicken with lemon juice, minced garlic, ginger, garam masala, tandoori masala, ground coriander, cumin, turmeric, salt, pepper, and avocado oil. Massage the mixture well into the chicken and let it rest for 5 to 10 minutes. Then add yogurt and mix thoroughly. Allow the chicken to marinate for at least 15 minutes, or for several hours if time allows.

3. Roughly chop the onions and tomatoes and peel garlic cloves.

4. Heat ghee in a wide, deep pan over medium-high heat, then add the onions, tomatoes, whole garlic cloves, ginger, bay leaves, and cardamom pods. Leave the mixture undisturbed for about 10-12 minutes so the onions and tomatoes can develop some colour. Stir gently to cook the other side, and continue cooking another 10-12 minutes until the onions and tomatoes are caramelized, and softened

5. Add cashews, garam masala, ground coriander, curry powder, turmeric, red chili powder, cumin, salt, black pepper, sugar, white pepper, and hot water to the pan. Cover with a lid and simmer on medium/medium-high heat for 15 to 20 minutes. Remove the lid and continue simmering until the liquid reduces by half, about 5 to 10 more minutes. remove the bay leaves and transfer the gravy to a blender and allow 10-15 minutes to allow it to cool before blending. 

6. In the same pan used to cook the gravy, heat some ghee over medium-high heat. Add in the marinated chicken and sauté for 8-10 minutes, just enough to get some colour on the chicken. 

   The chicken does not need to be cooked all the way through as it will continue to cook in the sauce.

7. Pour the blended tomato sauce back into the pan with the chicken, passing it through a strainer to ensure a smooth texture. optionally pour in 1/3 cup of water to thin the sauce at this stage.

8. Simmer the chicken in the gravy on medium heat for about 5 minutes to cook the chicken all the way through.

9. Toss in small chunks of cold butter and whisk quickly to combine with the sauce. Then pour in the heavy cream and mix well. Cover the pan with a lid and simmer on medium heat for another 5 minutes.