Indian Chicken Makhani Recipe – Creamy, Flavorful, and Easy to Make!

The first time I tasted Indian Chicken Makhani recipe in a small family-run restaurant in Queens, I was hooked. The creamy tomato sauce, the warm spices, the tender chicken, it was like a hug in a bowl. Ever since then, I’ve been making my own version at home that’s every bit as comforting as the restaurant style butter chicken you crave.

This Indian Chicken Makhani recipe is ideal for cozy nights, dinner parties, or just when you want something a little indulgent but still wholesome. It’s a creamy Indian chicken recipe that brings all the richness of classic North Indian cooking without being complicated. The flavors are layered, with garam masala, ginger, garlic, and that silky tomato cream sauce you’ll want to scoop up with every bit of naan or rice.

What Makes Chicken Makhani Recipe So Good

This recipe is a keeper and not just because it tastes incredible. It’s also pretty adaptable and great for beginner cooks who want to dip their toes into Indian flavors without getting overwhelmed.

• Uses easy-to-find spices and pantry staples
• The chicken is marinated for tenderness and flavor
• The sauce is creamy without being heavy
• You can make it dairy free or vegan with a couple of simple swaps
• It reheats beautifully for leftovers or meal prep

Want to tweak it a bit? Try these options:

• Dairy-free: Use coconut cream or a rich plant-based yogurt instead of heavy cream
• Vegan: Replace chicken with tofu or roasted cauliflower
• Low carb: Serve it over cauliflower rice instead of basmati
• More heat: Add a chopped chili or extra cayenne to the sauce

What to Prep Ahead for Chicken Makhani Recipe

Marinate the Chicken

The longer the chicken sits in the yogurt-spice marinade, the more flavorful and tender it becomes. Ideally, let it marinate overnight in the fridge, but even 1 hour will make a difference.

Pro Tip:
Use boneless skinless chicken thighs for extra juicy results. If you prefer chicken breast, just make sure not to overcook it later.

Chop and Measure Your Ingredients

Indian cooking is all about layering flavors, so having everything ready ahead will make cooking smoother. Get these items measured and set aside:

• Fresh ginger and garlic (minced or blended into a paste)
• Tomato puree or crushed tomatoes
• Heavy cream (or coconut cream for dairy-free)
• Garam masala, turmeric, chili powder, paprika
• Butter or ghee

Optional: If using cashew cream or blending onions for extra richness, prep that too.

Make a Batch of Garlic Ginger Paste

This paste is the flavor base of so many Indian dishes. Blend equal parts of fresh garlic and ginger with a splash of oil, then store in an airtight jar in the fridge for up to a week.

Recipe Card

Indian Chicken Makhani Recipe

Recipe by Kenza Edem

0.0 from 0 votes

Course: DinnerCuisine: IndianDifficulty: Medium

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories per serving

410

kcal

A delicious, creamy Indian chicken makhani recipe made with tender, marinated chicken in a rich, buttery tomato sauce.

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Ingredients

• For Marinating the Chicken

• 500 g boneless chicken, cut into cubes

• 1 cup plain yogurt

• 2 tbsp lemon juice

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 1 tbsp garam masala

• 1 tbsp chili powder

• Salt to taste

• For the Makhani Sauce

• 2 tbsp butter

• 1 tbsp oil

• 1 large onion, finely chopped

• 2 cups tomato puree

• 1 tsp chili powder

• 1/2 cup heavy cream

• 1 tbsp kasuri methi (dried fenugreek leaves)

• Fresh cilantro for garnish

Directions

• Marinate the Chicken: Combine all marinade ingredients in a large bowl. Mix the chicken pieces well, cover, and refrigerate for at least 1 hour.
• Cook the Chicken: In a large skillet over medium heat, cook the marinated chicken until golden brown. Set aside.
• Prepare the Sauce: In the same skillet, add butter and oil. Sauté onions until golden, then add ginger-garlic paste. Stir in tomato puree and chili powder, cooking until the sauce thickens.
• Combine and Simmer: Add the cooked chicken to the sauce, stirring in heavy cream and kasuri methi. Simmer for 10-15 minutes until flavors meld.
• Serve: Garnish with fresh cilantro and enjoy with naan or rice.

Notes

• Use fresh, quality ingredients for maximum flavor.
• Adjust the spice level by reducing or increasing chili powder as desired.

Nutrition Facts

• Fat: 32g
• Cholesterol: 135mg
• Sodium: 620mg
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 5g
• Protein: 30g
• Vitamin A: 22IU
• Vitamin C: 10mg
• Calcium: 8mg
• Iron: 15mg

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Tips to Make This Indian Chicken Makhani Recipe A Success

I’ve made this recipe more times than I can count, and trust me, these little tricks make all the difference! Whether you’re cooking it for a casual weeknight dinner or a special gathering, here are a few tried and tested tips to help you make the best butter chicken every single time.

• Marinate overnight for depth: The longer the chicken marinates, the deeper the flavor. Overnight works wonders, especially with the yogurt and spices working into the meat.
• Use chicken thighs: They stay juicier than breasts and hold up better in the creamy sauce. Breasts are fine too, just don’t overcook them.
• Char the chicken slightly: Either on a grill pan or under the broiler. Those dark edges give that irresistible restaurant-style flavor.
• Balance the heat: Butter chicken isn’t supposed to be super spicy. Add chili powder gradually and taste. You want warmth, not fire.
• Blend the sauce for a silky finish: This step transforms the dish into something you’d expect from a good Indian restaurant. Smooth, rich, and elegant.

Serving Suggestions

Serve with fluffy basmati or jasmine rice, butter naan, or roti. A fresh cucumber raita on the side will balance the spices beautifully.

How to Store Indian Chicken Makhani ?

• Refrigerator: Store in an airtight container for up to 3 days.
• Freezer: Freeze for up to a month. Thaw in the fridge overnight before reheating on the stovetop.

Delicious Twists on Classic Makhani

If you’re like me, you love experimenting with recipes depending on what’s in your fridge or what your cravings say. Indian Chicken Makhani is super flexible, so here are some tasty ways to switch things up:

• Vegan Makhani: Replace chicken with roasted cauliflower or tofu. Use coconut cream or cashew cream instead of dairy. The spices stay the same, and you still get that creamy, rich sauce.
• Spicier Version: Add finely chopped green chilies or increase the chili powder for a bolder kick. Fresh chili adds brightness too.
• Smoky Flavor: Use smoked paprika instead of regular paprika or try “dhungar” a traditional Indian technique where you smoke the dish briefly with hot charcoal for an authentic smoky aroma.
• Lighter Version: Swap heavy cream for Greek yogurt stirred in at the end (off the heat) for tanginess and lower fat.

Frequently Asked Questions

Ready to Make Your Own Butter Chicken?

This Indian Chicken Makhani recipe is truly a keeper, rich, creamy, and bursting with warm spices that comfort the soul. It’s the kind of dish you’ll want to make again and again, whether for weeknight dinners or special occasions. The balance of tender chicken, smooth tomato cream sauce, and subtle spice is just unbeatable.