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  • Butter Chicken - Chicken Makhani

    8 votes
    Butter Chicken - Chicken Makhani
    Prep: 10 min Cook: 30 min Servings: 4
    by John Spottiswood
    300 recipes
    >
    My kids love Chicken Makhani (Butter Chicken) and Chicken Tikka Masala whenever we go to an Indian buffet. So we tried replicating it at home. It's not a difficult dish to make once you have all the ingredients, and the results are delicious! It also gains flavor in your refrigerator over the next few days, so it's great for leftovers. If you invest in the spices needed for this dish, there are a lot of other Indian dishes you will also be able to make. So dive in and enjoy!

    Ingredients

    • 1 tablespoon peanut oil
    • 1 shallot, finely chopped
    • 1/4 white onion, chopped
    • 2 tablespoons butter
    • 2 teaspoons lemon juice
    • 1 tablespoon ginger-garlic paste
    • 1 teaspoon garam masala
    • 1 teaspoon chili powder
    • 1 teaspoon ground cumin
    • 1 bay leaf
    • 1/4 cup plain yogurt
    • 1 cup half-and-half
    • 1 cup tomato puree
    • 1/4 teaspoon cayenne pepper, to taste
    • 1 pinch salt
    • 1 pinch black pepper
    • 1 tablespoon peanut oil
    • 1 lb boneless skinless chicken thighs, cut into bite size pieces
    • 1 teaspoon garam masala
    • 1 pinch cayenne pepper
    • 1 tablespoon cornstarch
    • 1/4 cup water

    Directions

    1. Heat 1 tablespoon oil in a large saucepan over medium high heat.
    2. Saute shallot and onion until soft and translucent, about 5 minutes.
    3. Stir in butter, lemon juice, ginger garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf, and stir for 1 minute.
    4. Add tomato puree and cook for 2 minutes, stirring. Stir in half-and-half and yogurt. Reduce heat to low and simmer for 10 minutes, stirring frequently.
    5. Season with salt, pepper and cayenne to taste. Remove from heat and set aside.
    6. In a large skillet over medium heat, heat 1 tablespoon oil and cook chicken until lightly browned, turning once, about 10 minutes.
    7. Reduce heat and season with 1 teaspoon garam masala and cayenne. Stir in about 1/3 of the sauce and simmer until liquid has reduced and chicken is no longer pink, about 5 minutes.
    8. Pour the rest of the sauce into the chicken and mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes until the sauce is thickened.

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    Reviews

    • Nancy Miyasaki
      Nancy Miyasaki
      This is one of our favorites to order out when we go to an Indian restaurant, and this version is as good as most we've had. Serve with a nice basmati rice. Next we'll have to try baking Nan...as that is what I missed most!
      • kathleen Skrzypczak
        kathleen Skrzypczak
        I'M SO MAKING THIS! Thanks for posting.

        Comments

        • chefgonin
          chefgonin
          Great recipe, very professional, I really like, I am a Spanish chef and I come to learn of your recipes, also recipes I want to show my country ...
          http://valenciagastronomic.blogspot.com.es
          • Moms Times
            Moms Times
            Suits with Basmati rice, chapathi and naan also. Yummy gravy. Inviting one.

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