This Chicken Makhani recipe, also known as Indian Butter Chicken, is a rich, flavorful dish with a creamy tomato-based sauce that pairs perfectly with tender chicken. It can be adjusted to your preferred spice level by modifying the amount of cayenne pepper. Serve it over basmati rice with naan bread for a complete meal!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
- 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
- Salt and ground black pepper, to taste
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 tablespoon cornstarch
- ¼ cup water
Directions:
- Sauté aromatics:
Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Add the shallot and onion, and sauté until soft and translucent, about 5 minutes. - Prepare the sauce base:
Stir in the butter, ginger-garlic paste, lemon juice, 1 teaspoon garam masala, chili powder, ground cumin, and bay leaf. Cook, stirring, for about 1 minute. Add the tomato puree, and cook for 2 more minutes, stirring frequently. - Make the sauce creamy:
Stir in the half-and-half and yogurt. Reduce the heat to low, and simmer for 10 minutes, stirring occasionally. Season with salt and pepper to taste. Remove from heat and set aside. - Cook the chicken:
Heat the remaining 1 tablespoon of oil in a large skillet over medium heat. Add the chicken and cook until lightly browned, about 10 minutes. - Season the chicken:
Reduce the heat and sprinkle with the remaining 1 teaspoon garam masala and cayenne pepper. Stir in a few spoonfuls of the prepared sauce and simmer until the chicken is no longer pink and the liquid has reduced. - Combine and thicken the sauce:
Add the cooked chicken to the sauce mixture, stirring to combine. In a small bowl, dissolve the cornstarch in water, then stir it into the sauce. Cook for an additional 5-10 minutes, or until the sauce thickens. - Serve:
Serve the Chicken Makhani over basmati rice with a side of naan bread. Enjoy!
This creamy, aromatic dish is perfect for a weeknight dinner or special occasions. Adjust the level of spice by controlling the cayenne and chili powder. If you prefer a milder version, simply reduce the cayenne!