Chicken Makhani (Indian Butter Chicken)

Butter chicken or Makhani murg is a dish, originating in India, of chicken in a mildly spiced tomato sauce.


  • 1 cup half-and-half
  • 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper, or to taste
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tablespoon peanut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 Pinch Cayenne Pepper
  • 1 tablespoon cornstarch
  • 1/4 cup water


Prep 10M

Cook25 m

Ready In35 m

  1. Heat 1 tablespoon oil in alarge saucepan over medium high heat. Saute shallot and onion until softand translucent. Stir in butter, lemon juice, ginger-garlic paste, 1teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring,for 1 minute. Add tomato sauce, and cook for 2 minutes, stirringfrequently.Stir in half-and-half and yogurt. Reduce heat to low, andsimmer for 10 minutes, stirring frequently. Season with salt pepper.Remove from heat and set aside.
  2. Heat 1 tablespoon oil in alarge heavy skillet over medium heat. Cook chicken until lightlybrowned, about 10 minutes. Reduce heat, and season with 1 teaspoon garammasala and cayenne. Stir in a few spoonfuls of sauce, and simmer untilliquid has reduced, and chicken is no longer pink. Stir cooked chickeninto sauce.
  3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

In this video, you’ll see how to make a traditional Indian recipe forcreamy Chicken Makhani. If cooking Indian food seems too intimidating toattempt, give this quick-and-easy recipe a try! It’s so simple andtakes just minutes to prepare. It includes garam masala and other spicesthat are commonly found in grocery stores. You can make it as spicy ormild as you like—just adjust the cayenne. See how it’s done. GetMITCHMAN21’s 5-star recipe for Chicken Makhani (Indian Butter Chicken). Serve this full-flavored chicken dish with basmati rice or naan bread.

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