Chicken Makhani (Butter Chicken)

Butter Chicken, or Murgh Makhani, is a quintessential dish in Indian cuisine. Known for its rich, creamy tomato-based sauce and tender marinated chicken, it blends aromatic spices like cumin, coriander, and garam masala with the smooth richness of butter and cream, creating a velvety, comforting texture.

This iconic dish was created in the 1950s at Delhi’s Moti Mahal when chefs combined leftover tandoori chicken with a spiced tomato gravy. The result was so delicious that it quickly became a beloved staple, now cherished worldwide.

The marinated chicken absorbs the flavours of yogurt, garlic, ginger, and spices, becoming tender and succulent. When simmered in the sauce, it soaks up the deep, complex flavours of kasuri methi and garam masala, with a subtle warmth from Kashmiri chilli powder. The generous amount of 35% heavy cream (whipping cream) gives this dish its deeply comforting and indulgent flair.

Traditionally served with basmati rice or naan, Butter Chicken is more than just a meal—it's a journey through India’s rich culinary heritage. Combining comfort, tradition, and unforgettable flavours, it’s the perfect dish for your dinner table.

Ingredients:

For the Marinade:

• 500g boneless, skinless chicken thighs, cut into bite-sized pieces

• 1/2 cup plain Greek yogurt

• 1 tablespoon freshly grated garlic

• 1/2 teaspoon freshly grated ginger

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1 teaspoon Kashmiri red chili powder (for colour and mild heat)

• 1/2 teaspoon cayenne pepper (optional, for added heat)

• 1 teaspoon salt

• 1/2 teaspoon pepper

• Juice of half a lime or lemon

For the Sauce:

• 1 large onion, finely chopped

• 2 medium ripe tomatoes, chopped

• 1 teaspoon freshly grated garlic

• 1/2 teaspoon freshly grated ginger

• 1 teaspoon cumin powder

• 1 teaspoon coriander powder

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon Kashmiri red chili powder

• 1/2 teaspoon salt (or to taste)

• 1/4 teaspoon black pepper

• 2 tablespoons dried kasuri methi (fenugreek leaves)

• 1 teaspoon garam masala

• 1/4 cup cashews (soaked in warm water for 10 minutes for creaminess)

• 1/2 cup water (adjust to desired sauce consistency)

• 2 tablespoons butter

• 1/2 cup 3.5% whipping cream (or heavy cream)

• Fresh cilantro, chopped for garnish

For Baking and Sautéing:

• 3 tablespoons avocado oil (or any neutral oil)
  

Instructions:

Step 1: Marinate the Chicken

1. In a large bowl, combine the chicken, Greek yogurt, garlic, ginger, lime juice, and all of the spices (cumin, coriander, Kashmiri red chili powder, cayenne pepper, salt, and pepper).

2. Mix well to ensure the chicken is fully coated with the marinade.

3. Cover the bowl and refrigerate for 2-4 hours (or overnight for deeper flavour).

Step 2: Bake the Chicken

1. Preheat your oven to 400°F (200°C).

2. Line a baking tray with parchment paper and place the marinated chicken pieces on the tray.

3. Drizzle 1 tablespoon avocado oil over the chicken.

4. Bake for 25 minutes, or until the chicken is cooked through and the juices run clear.

Step 3: Prepare the Sauce

1. Heat 2 tablespoons avocado oil in a heavy-bottomed pot over medium heat.

2. Add the onions and sauté for about 5 minutes, until they turn golden brown.

3. Add the tomatoes and cook for about 8 minutes, stirring occasionally until the tomatoes soften.

4. Stir in the garlic and ginger and cook for an additional 1-2 minutes until fragrant.

5. Add the cashews, cumin powder, coriander powder, Kashmiri red chili powder, turmeric, salt, and pepper. Stir well to coat everything in the spices.

6. Cook for another 2-3 minutes, then remove from heat.

7. Use a blender or immersion blender to blend the sauce until smooth and creamy. You can adjust the consistency by adding 1/2 cup of water if needed.

Step 4: Combine the Chicken and Sauce

1. Dice the baked chicken into bite-sized pieces and add it along with any juices from the baking tray into the sauce.

2. Simmer the chicken in the sauce for 5 minutes to let it absorb the flavours.

3. If the sauce is too thick, add a little more water and let it simmer for another 5 minutes.

4. Stir in butter, garam masala, and crushed kasuri methi. Let it melt into the sauce, adding richness and a distinctive flavour.

5. Pour in the cream and let the sauce cook on low heat for 4 minutes, until everything is combined and the sauce is smooth.

Step 5: Garnish and Serve

1. Garnish with fresh chopped cilantro for a burst of colour and freshness.

2. Serve the Butter Chicken with steamed basmati rice, jasmine rice, naan, or roti.
   

Notes:

• Make Ahead Tip: Marinate the chicken overnight for deeper flavour.

• Smoky flavour option: For a more authentic smoky flavour, after baking, you can smoke the chicken using a traditional Indian "dhungar" technique. Place a small piece of charcoal in a bowl, heat until glowing, add a spoon of ghee or oil on the charcoal, and place the bowl in the centre of the sauce. Cover tightly to trap the smoke for about 5-10 minutes.

• For vegan options, substitute chicken with paneer and use coconut cream instead of dairy cream.
  

Our Chicken Makhani recipe captures the balance of tender, juicy chicken and a silky, aromatic gravy, all wrapped in the comfort of classic Indian flavours. Whether you're making it for a special dinner or just craving some indulgence, this dish will surely impress.