Chicken Makhani  Recipe

My favorite Indian dish is butter chicken, or chicken makhani. Full-flavored sauce complements chicken. Cayenne can be moderate or hot. Bring naan and basmati rice.

– 2 tablespoons peanut oil, divided – 1 shallot, finely chopped – ¼ 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 – ¼ cup plain yogurt – 1 pinch salt and ground black pepper to taste – 1 pound boneless, skinless chicken thighs, cut into bite-size piece – ¼ teaspoon cayenne pepper, or to taste – 1 tablespoon cornstarch – ¼ cup water




Heat 1 tablespoon oil in a large pot on medium-high. Shallot and onion should be tender and transparent after 5 minutes.

Yellow Wavy Line

STEP  1 .

Butter, lemon juice, chili powder, cumin, bay leaf, and 1 teaspoon of garam masala should all be mixed in

Yellow Wavy Line


For one minute, cook and stir. After you add the tomato sauce, cook for two minutes while stirring often.

Yellow Wavy Line


Mix in yogurt and half-and-half. Simmer on low for 10 minutes, stirring often. Sprinkle salt and pepper. Stop cooking and set aside.

Yellow Wavy Line


Heat remaining 1 tablespoon oil in a big heavy skillet on medium. Chicken should be lightly browned in 10 minutes. Lower heat and add remaining 1 teaspoon garam masala and cayenne. 

Yellow Wavy Line


Simmer until liquid is reduced and chicken is no longer pink with a few spoonfuls of sauce. Add cooked chicken to sauce and stir. Mix cornstarch into sauce after dissolving in water. Cook 5–10 minutes until thickened.With naan, over rice.

Yellow Wavy Line



408Calories 28gFat 16gCarbs 23gProtein 

See also

Chili Garlic  Paneer Recipe