Creamy Indian Butter Chicken (Makhani)
Experience the rich and flavorful world of Indian cuisine with this authentic Butter Chicken (Makhani) recipe. This beloved dish features tender chicken marinated in a blend of fragrant spices and creamy yogurt, then simmered in a luscious tomato-cashew sauce that embodies the perfect harmony of heat and sweetness. Sourced from a cherished family recipe, the warm, aromatic flavors will transport you to India with every bite. Pair it with fluffy basmati rice or naan for a complete meal that's perfect for gatherings or cozy family dinners. A visit to an Indian grocery store will reward you with the traditional ingredients that make this dish truly special!
4
Servings
N/A
Calories
22
Ingredients
Ingredients
Chicken breasts, boneless and diced
3 (diced)
Ginger-garlic paste
1 tablespoon
Red chili powder
1 tablespoon
Salt
1 teaspoon
Turmeric powder
1/2 tablespoon
Coriander powder
1 tablespoon
Cumin powder
1 tablespoon
Chicken garam masala powder
1 tablespoon
Garam masala
1 tablespoon
Yogurt
6 tablespoons
Peanut oil
1 tablespoon
Butter
6 tablespoons (divided)
Diced tomatoes
2 cups (diced)
Onion
1 (roughly cut)
Garlic paste
1 tablespoon
Cashews
1/3 cup
Fenugreek leaves
1 teaspoon
Additional garam masala
1/2 teaspoon
Sugar
4 tablespoons
Red chili powder (additional)
2 tablespoons
Cream
3 tablespoons
Malt vinegar
2 tablespoons
Instructions
1
In a large mixing bowl, combine the diced chicken, ginger-garlic paste, red chili powder, salt, turmeric powder, coriander powder, cumin powder, garam masala, chicken masala powder, and yogurt. Mix well to coat the chicken thoroughly. Cover and refrigerate to marinate for at least 1 hour.
2
In a large pan or wok, heat the peanut oil and 1 tablespoon of butter over medium-high heat. Add the marinated chicken (reserve the marinade) and cook until the chicken is slightly underdone, about 5-7 minutes.
3
Add the reserved marinade to the pan and cook for an additional 2 minutes, or until everything is heated through. Transfer the chicken mixture to a bowl and cover to keep warm.
4
In the same pan, add the remaining tablespoon of oil and butter. Once hot, add the roughly chopped onion and cook until softened. Then, add the diced tomatoes and cashews. Cook for about 3 minutes until the tomatoes soften.
5
Next, add the garlic paste, salt, malt vinegar, sugar, garam masala, and red chili powder. Pour in just enough water to achieve your desired consistency for the sauce. Stir well, reduce the heat to low, and allow the mixture to simmer for 15-20 minutes, stirring occasionally and adding more water as needed.
6
Once the sauce is ready, transfer it to a blender or food processor and blend it into a smooth puree, being cautious of the hot mixture. If using an immersion blender, blend directly in the pan.
7
Return the pureed mixture to the pan, add the remaining butter, cream, chicken mixture, and fenugreek leaves. Allow the dish to simmer for an additional 5-7 minutes, stirring gently to combine.
8
Serve the creamy butter chicken on a large platter, ideally over a bed of fluffy basmati rice or with warm naan. Garnish with a drizzle of cream and a sprinkle of fenugreek leaves. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Indian Butter Chicken?
Creamy Indian Butter Chicken, also known as Makhani, is a rich and flavorful dish featuring tender marinated chicken simmered in a luscious tomato-cashew sauce.
How long should I marinate the chicken for Butter Chicken?
The chicken should be marinated for at least 1 hour in the refrigerator to allow the spices and yogurt to penetrate the meat.
What ingredients are used in the chicken marinade?
The marinade includes ginger-garlic paste, red chili powder, salt, turmeric powder, coriander powder, cumin powder, garam masala, chicken masala powder, and yogurt.
How many servings does this recipe provide?
This recipe is designed to yield 4 servings.
What type of chicken is best for this recipe?
The recipe calls for 3 boneless chicken breasts, which should be diced into bite-sized pieces.
How is the sauce for Butter Chicken made creamy?
The creaminess comes from a combination of blended cashews, butter, and heavy cream.
What is the purpose of adding cashews to the sauce?
Cashews are added to the tomato-onion base and then blended to create a thick, smooth, and rich consistency for the sauce.
Do I need to cook the chicken completely in the first step?
No, you should cook the chicken until it is slightly underdone (about 5-7 minutes) before removing it to prepare the sauce.
What type of oil should I use?
The recipe recommends using peanut oil combined with butter for sautéing the chicken.
How do I make the sauce smooth?
After simmering the tomato and cashew mixture, transfer it to a blender or food processor to create a smooth puree.
Can I use an immersion blender?
Yes, you can use an immersion blender directly in the pan to puree the sauce mixture.
What are fenugreek leaves (Kasuri Methi)?
Fenugreek leaves are a traditional aromatic herb used to provide the distinct, authentic scent and flavor associated with Butter Chicken.
What is the role of malt vinegar in this recipe?
Malt vinegar adds a necessary tanginess to the sauce, balancing the sweetness and the richness of the cream.
How much butter is used in total?
The recipe uses 6 tablespoons of butter in total, added in stages throughout the cooking process.
Is Butter Chicken spicy?
This recipe includes red chili powder and garam masala, providing a moderate heat that is balanced by sugar and cream.
What should I serve with Butter Chicken?
It is best served with fluffy basmati rice or warm naan bread.
How long does the sauce need to simmer?
The initial sauce mixture should simmer for 15-20 minutes, followed by a final 5-7 minute simmer once the chicken is added back.
What is the garnish for this dish?
The dish is typically garnished with a drizzle of cream and a sprinkle of dried fenugreek leaves.
Does this recipe use onions?
Yes, one roughly chopped onion is softened and blended into the sauce.
What do I do with the leftover marinade?
The reserved marinade is added to the pan after the chicken has cooked for a few minutes and heated through for 2 minutes.
Can I substitute the sugar?
The recipe calls for 4 tablespoons of sugar to achieve the correct flavor profile, but you can adjust it to your preferred level of sweetness.
What is ginger-garlic paste?
It is a blend of fresh ginger and garlic crushed into a paste, commonly used as a base in Indian cooking.
Can I use canned tomatoes?
The recipe calls for 2 cups of diced tomatoes; you can use fresh or high-quality canned diced tomatoes.
What is the texture of the chicken?
The chicken is marinated in yogurt, which acts as a tenderizer, resulting in very soft and succulent meat.
Why is it called 'Makhani'?
Makhani comes from the Hindi word 'makhan' which means butter, referring to the butter-based sauce.
What is Chicken Masala powder?
It is a specific spice blend tailored for chicken dishes, often found in Indian grocery stores.
Do I need to add water to the sauce?
Yes, you should add just enough water during the simmering process to achieve your desired sauce consistency.
Can I make this dish ahead of time?
Yes, Butter Chicken often tastes even better the next day as the flavors have more time to meld together.
Is this an authentic recipe?
Yes, it is based on a cherished family recipe using traditional spices and cooking methods.
What is the best way to reheat leftovers?
Reheat gently on the stove over low heat, adding a splash of water or cream if the sauce has thickened too much in the fridge.