Ultimate Makhani Chicken (Butter Chicken) Recipe: Restaurant-Style at Home

Makhani Chicken, also known as Butter Chicken, is one of the most beloved and iconic dishes in Indian cuisine. Its creamy, tomato-based gravy, infused with aromatic spices and enriched with butter and cream, makes it a comforting and indulgent meal that’s enjoyed worldwide. While often perceived as a restaurant-only treat, this recipe will guide you through creating authentic, restaurant-quality Makhani Chicken in the comfort of your own kitchen.

What is Makhani Chicken? A Brief History

Makhani Chicken, meaning “buttery chicken,” originated in Delhi, India, in the 1950s. The story goes that the chefs at the Moti Mahal restaurant, seeking to utilize leftover tandoori chicken, created a rich tomato-based sauce with butter and cream to prevent the chicken from drying out. This accidental creation quickly became a sensation and has since become a staple in Indian restaurants globally.

Why This Recipe Works

This Makhani Chicken recipe prioritizes authenticity and flavor. It incorporates key elements crucial for achieving that rich, restaurant-style taste:

• Marination: A two-stage marination process tenderizes the chicken and infuses it with deep flavors.
• Tandoori Chicken Base: The traditional method uses tandoori chicken. While we might not all have a tandoor oven, we’ll use techniques to mimic that smoky char flavor at home.
• Authentic Spice Blend: The use of authentic Indian spices in the right proportions is essential for the distinctive Makhani Chicken taste.
• Butter and Cream: The generous use of butter and cream creates the signature creamy texture and richness. Don’t skimp on these!
• Slow Cooking: Slow cooking allows the flavors to meld and deepen, resulting in a more complex and satisfying dish.

Ingredients You’ll Need

For the First Marination:

• 500g Boneless, Skinless Chicken Thighs: Cut into 1-inch pieces. Chicken thighs are preferred for their tenderness and flavor, but chicken breast can be used as well, though may become slightly drier.
• 1 Tablespoon Ginger-Garlic Paste: Freshly made is best.
• 1 Teaspoon Lemon Juice: Helps tenderize the chicken.
• ½ Teaspoon Salt: To season the chicken.
• ½ Teaspoon Red Chili Powder (or Kashmiri Chili Powder): For color and a mild heat. Kashmiri chili powder is preferred for its vibrant red color and milder heat.

For the Second Marination:

• 2 Tablespoons Yogurt (Full-Fat): Thick yogurt helps the marinade adhere to the chicken. Greek yogurt is a good substitute.
• 1 Tablespoon Ginger-Garlic Paste: More flavor!
• 1 Tablespoon Tandoori Masala: A blend of spices specifically for tandoori dishes. Available at most Indian grocery stores or online.
• 1 Teaspoon Garam Masala: A warming spice blend added at the end of cooking for aroma and flavor.
• ½ Teaspoon Turmeric Powder: For color and earthy flavor.
• 1 Teaspoon Cumin Powder: Adds a warm, earthy note.
• ½ Teaspoon Coriander Powder: Adds a citrusy and nutty flavor.
• 1 Tablespoon Mustard Oil (or Vegetable Oil): Mustard oil adds a pungent flavor that is traditional in tandoori cooking. If unavailable, use vegetable oil.

For the Makhani Gravy:

• 2 Tablespoons Butter: Unsalted butter is preferred.
• 1 Medium Onion: Finely chopped.
• 1 Tablespoon Ginger-Garlic Paste: You’ll need this again!
• 1 Green Chili: Slit lengthwise (optional, for extra heat). Remove seeds for less heat.
• 400g Crushed Tomatoes (Canned): Use good quality crushed tomatoes for the best flavor.
• 1 Teaspoon Red Chili Powder (or Kashmiri Chili Powder): For color and heat. Adjust to your spice preference.
• 1 Teaspoon Coriander Powder: Adds a citrusy and nutty flavor.
• ½ Teaspoon Turmeric Powder: For color and earthy flavor.
• 1 Teaspoon Garam Masala: Added at the end for aroma.
• 1 Teaspoon Kasuri Methi (Dried Fenugreek Leaves): Adds a unique aroma and slightly bitter flavor that is characteristic of Makhani Chicken. Crush it between your palms before adding it to release its flavor.
• ½ Cup Heavy Cream: For richness and creaminess.
• 1 Tablespoon Sugar: To balance the acidity of the tomatoes.
• Salt to Taste
• Fresh Coriander Leaves: For garnish.
• Optional: 1 Tablespoon Honey: For a touch of sweetness and to balance acidity.

Equipment You’ll Need

• Mixing Bowls
• Measuring Spoons and Cups
• Large Skillet or Pot
• Tongs
• Blender or Immersion Blender (optional, for a smoother gravy)

Step-by-Step Instructions

Step 1: First Marination

1. In a mixing bowl, combine the chicken pieces with ginger-garlic paste, lemon juice, salt, and red chili powder (or Kashmiri chili powder).
2. Mix well to ensure the chicken is evenly coated.
3. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours.

Step 2: Second Marination

1. In the same bowl (no need to wash it), add the yogurt, ginger-garlic paste, tandoori masala, garam masala, turmeric powder, cumin powder, coriander powder, and mustard oil (or vegetable oil) to the marinated chicken.
2. Mix thoroughly to coat the chicken completely.
3. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight (up to 24 hours). The longer the chicken marinates, the more flavorful and tender it will become.

Step 3: Cooking the Chicken (Simulating Tandoori)

Since we’re not using a tandoor oven, we’ll use a skillet or grill pan to mimic the smoky char. There are a couple of options here:

1. Skillet Method: Heat a tablespoon of oil in a large skillet over medium-high heat. Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for about 5-7 minutes per side, or until the chicken is cooked through and slightly charred.
2. Grill Pan Method: Heat a grill pan over medium-high heat. Lightly grease the pan with oil. Grill the marinated chicken for about 5-7 minutes per side, or until cooked through and nicely charred.

Once cooked, set the chicken aside.

Step 4: Preparing the Makhani Gravy

1. In the same skillet or pot you used for the chicken, melt the butter over medium heat.
2. Add the chopped onion and cook until softened and lightly golden, about 5-7 minutes.
3. Add the ginger-garlic paste and green chili (if using) and sauté for another minute until fragrant.
4. Stir in the crushed tomatoes, red chili powder (or Kashmiri chili powder), coriander powder, and turmeric powder. Mix well.
5. Bring the gravy to a simmer, then reduce the heat to low, cover, and cook for at least 20-25 minutes, or until the gravy has thickened and the oil starts to separate from the sides. This slow cooking process is crucial for developing the rich flavor of the Makhani gravy. Stir occasionally to prevent sticking.
6. Remove the lid and stir in the garam masala and kasuri methi (crush it between your palms before adding).
7. If you prefer a smoother gravy, you can use an immersion blender or transfer the gravy to a regular blender and blend until smooth. Be careful when blending hot liquids. Return the blended gravy to the pot.
8. Add the cooked chicken pieces to the gravy. Stir to coat the chicken evenly.
9. Stir in the heavy cream and sugar (and honey if using).
10. Season with salt to taste.
11. Simmer for another 5-10 minutes, allowing the flavors to meld together.

Step 5: Garnish and Serve

1. Garnish with fresh coriander leaves.
2. Serve hot with naan bread, roti, rice, or jeera rice.

Tips for the Best Makhani Chicken

• Use High-Quality Ingredients: The quality of your ingredients will directly impact the flavor of your dish. Use fresh spices, good quality tomatoes, and full-fat yogurt and cream.
• Don’t Rush the Marination: The longer the chicken marinates, the more flavorful and tender it will be. Aim for at least 2 hours, or preferably overnight.
• Slow Cook the Gravy: Slow cooking the gravy allows the flavors to develop and deepen. Don’t rush this step.
• Adjust the Spice Level: Adjust the amount of red chili powder to your preference. If you prefer a milder dish, use Kashmiri chili powder.
• Don’t Skip the Kasuri Methi: Kasuri methi adds a unique aroma and flavor that is essential for authentic Makhani Chicken.
• Balance the Flavors: The key to a great Makhani Chicken is balancing the sweet, sour, and spicy flavors. Adjust the sugar and lemon juice to your liking.
• Use Fresh Ginger-Garlic Paste: The flavor of fresh ginger-garlic paste is far superior to the pre-made kind.

Variations

• Vegetarian Makhani: Substitute the chicken with paneer (Indian cheese) or vegetables like cauliflower, potatoes, and peas.
• Vegan Makhani: Substitute the chicken with tofu or vegetables. Use plant-based yogurt and cream alternatives, and coconut oil instead of butter.
• Spicy Makhani: Add more green chilies or red chili powder to increase the heat.
• Creamy Makhani: Add more heavy cream for an even richer and creamier sauce.

Serving Suggestions

Makhani Chicken is best served hot with:

• Naan Bread: The classic pairing!
• Roti: Another popular Indian flatbread.
• Basmati Rice: Fluffy basmati rice is perfect for soaking up the delicious gravy.
• Jeera Rice: Rice flavored with cumin seeds.
• Salad: A refreshing cucumber and yogurt salad (raita) complements the richness of the Makhani Chicken.

Storage and Reheating

• Storage: Leftover Makhani Chicken can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat gently in a saucepan over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of water or milk to prevent it from drying out. You can also reheat it in the microwave.

Nutritional Information (Approximate, per serving)

(Values will vary depending on specific ingredients and portion sizes)

• Calories: 450-550
• Protein: 30-40g
• Fat: 30-40g
• Carbohydrates: 15-20g

Conclusion

With this recipe, you can now create authentic, restaurant-quality Makhani Chicken in your own kitchen. The key is to use high-quality ingredients, follow the steps carefully, and don’t be afraid to experiment with the spice levels to suit your taste. Enjoy this classic Indian dish with your favorite sides for a truly memorable meal!

Enjoy your homemade Makhani Chicken!