Name: Chicken Makhani (Indian Butter Chicken)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 2 tablespoons peanut oil, divided; 1 shallot, finely chopped; 0.25 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; 0.25 cup plain yogurt; 1 pinch salt and ground black pepper to taste; 1 pound boneless, skinless chicken thighs, cut into bite-size pieces; 0.25 teaspoon cayenne pepper, or to taste; 1 tablespoon cornstarch; 0.25 cup water

Chicken Makhani (Indian Butter Chicken)

This butter chicken recipe, or chicken makhani, is a favorite Indian dish that features a full-flavored sauce with spices that complement chicken.

35 min total 10 min prep 25 min cook 4 408 cal

Instructions

Tap a step to mark it done

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