Chicken Makhani/ Butter Chicken

Chicken Makhani/ Butter Chicken

It was Father’s Day last Sunday, and I decided to make this dish at home for my husband who just loves it when we eat out. It is an amazingly simple recipe and does not take much time if you have the ingredients at hand.

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Boneless chicken  400 gm cut into cubes

Fresh Cream 200 ml. + 1 tbsp. for garnish

Tomato puree (made with 3 large tomatoes) or 300 ml.

1 tbsp. ginger garlic paste

1 tsp. turmeric powder

1 tsp. coriander powder

1 tsp. garam masala powder

1/2 tsp. sugar

Butter 4 tsp.


Kasoori methi 2 tsp.

For marinade:

1 tsp. turmeric powder

1 tsp. chilly powder

1 tbsp. ginger garlic paste

1 tsp. black pepper powder

2 tbsp. thick yoghurt



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Marinate the boneless chicken in all the ingredients given above for at least 30 minutes to an hour.

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Now in a pan, take 2 tsp. butter and heat it. Now put in the marinated chicken pieces and sear them. Cook them more than half the way through and let them get a brownish coating outside. Set aside.

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To prepare the gravy, again add 2 tsp. butter to a pan and melt it. Put in the ginger garlic paste and saute it for 2-3 minutes. Now add in the tomato puree and cook it gently on low heat for about 10 minutes.

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Add the cream to it now and add a little water if the gravy is too thick. Cook for another 2 minutes and add the semi-cooked chicken pieces along with salt and turmeric. Remember that the chicken also has salt so be careful while adding to the gravy. Cover and cook till chicken pieces are done and the gravy is creamy. Now add garam masala, coriander powder, sugar and chilly powder. Taste and adjust seasoning. Garnish with kasoori methi and serve with a swirl of cream. Your Chicken makhani is ready to serve with rotis or rice.

Note: Some people use leftover tandoori chicken but I find that it gets very dry in the gravy. If you want you may grill the chicken in the oven before adding it to the gravy.

Tip: This dish is very heavy on calories. If you wish to make it healthier, use milk instead of cream for a creamy texture. You may add Kashmiri red chilly powder if you like your gravy to look more red in colour.

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15 thoughts on “Chicken Makhani/ Butter Chicken

  1. wonderful! … mouth watery capture 🙂 I need to mail the url to my friend to request her to make butter chicken your way .. 🙂
    My house all Veg 🙂

    1. Thank you! And I don’t eat chicken either :). Paneer makhani can be made the same way. Paneer does not even need marinating. Just salt and pepper and do it the way you do chicken here.

      1. Chicken mei jo baat hai wo Paneer mei kahan ? hahaha
        I said my house veg .. ( but me very much non veg ) hehehe 😀
        the twist of the tale is .. I will ask my friend to make it for me and her family 😀

    1. hehe I like cooking but I am not a fan of complicated recipes that require slogging. So, I customize them to my convenience :). Mums — yes, they are something else!

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