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Chicken Makhani, Indian butter sauce chicken garnished with fresh coriander
Indian spiced butter chicken with fresh coriander

Chicken Makhani

Author: Flavelo
Recipes Main Courses
Chicken Makhani, better known as Butter Chicken, is India's gift to the world. This dish is the king of textures: chicken pieces softened in yoghurt marinade bathing in an incredibly creamy, tomato-butter-cream sauce. The word 'makhani' itself means butter, referring to the dish's richness. It's not about heat, but the silky harmony of spices, acids, and fats.
🕒 Prep Time 40 mins
🍳 Cook Time 30 mins
⌛ Total Time 1 hr 10 mins
🍽️ Servings 4 servings
🔥 Calories 550 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Large bowl (for marinating)
  • Deep frying pan or wok
  • Wooden spoon
  • Grater (for ginger)

Allergen Information

⚠️ Milk

Instructions

1 ✓

Mix yoghurt with crushed garlic, grated ginger, turmeric, ground coriander, cumin, and chilli. Toss in chicken cubes and refrigerate for at least 30 minutes.

Tip: Yoghurt acidity and calcium content break down meat fibres (tenderisation), resulting in butter-soft meat.
2 ✓

Melt half the butter in a large pan. Remove chicken from marinade (set marinade aside!), and fry meat over medium-high heat until it gets a golden brown crust. Remove meat to a plate.

Tip: Meat doesn't need to be cooked through, just seared for better flavour (Maillard reaction). Inside can remain raw.
3 ✓

Pour tomato purée (and remaining marinade if left) into the pan, and cook over medium heat for 8-10 minutes until thickened and oil starts separating at the edges.

Tip: 'Frying' the tomato dulls raw acidity and deepens umami flavours.
4 ✓

Lower heat, stir in cream, remaining butter, honey, salt, and pepper. Return fried chicken to the sauce.

Tip: Honey counterbalances tomato acidity, butter and cream form emulsion with the sauce.
5 ✓

Simmer gently for another 10 minutes until chicken is cooked through and sauce is creamy. Sprinkle with fresh coriander when serving.

Tip: Do not boil hard, or the sauce will curdle!

Recipe FAQ

Can I substitute the cream?
Coconut milk can be a good alternative, but it changes the flavour profile. In the original recipe, cream and butter provide the body.
How long should I marinate?
Minimum 30 minutes, but yoghurt acids and enzymes really tenderise the meat in 4-6 hours.

Ingredients

  • 500 g Chicken thigh fillets (diced)
  • 200 g Natural yoghurt (thick)
  • 3 cloves Garlic (crushed)
  • 1 tbsp Fresh ginger (grated)
  • 1 tsp Ground turmeric
  • 1 tsp Ground coriander
  • 1 tsp Ground cumin
  • 0.5 tsp Chilli powder (or to taste)
  • 50 g Butter
  • 400 g Tinned tomatoes (puréed or passata)
  • 150 ml Double cream
  • 1 tbsp Honey (or sugar)
  • 10 g Fresh coriander (chopped)
  • 1 tsp Salt
  • 0.5 tsp Black pepper