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Makhani Chicken aka Indian Butter Chicken

Makhani Chicken aka Indian Butter Chicken

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Servings: 2
Total Time: 30 minute cook time, 8 hours marinating
Recipe by: Frankie


1 1/2 lbs boneless skinless chicken breasts cut into bite size pieces
4 TBSP unsalted butter
1/2 cup finely diced yellow onion
1 cup tomato puree
1 cup heavy cream
1/4 cup chopped cashews or almonds
salt and pepper
Basic White Rice for serving
For The Marinade:
1 TBSP lemon juice
1/4 tsp salt
1 tsp cumin
1 tsp chili powder
1 tsp garam masala
1 TBSP minced garlic
1 1/2 tsp minced ginger
1 TBSP vegetable oil
2/3 cup plain thick yogurt (Greek style for example)
1/2 tsp cayenne pepper


1. Mix all marinade ingredients together in a large shallow dish. Add the chicken pieces and turn to coat. Cover and refrigerate for at least 8 hours.

2. Melt the butter in a dutch oven over medium heat. Add the onion and cook for 2 minutes or until onion is soft.

3. Add the chicken and the marinade to the pan and cook, stirring occasionally, about 5 minutes.

4. Pour in the tomato puree, heavy cream and 1/4 tsp of salt. Bring to a boil then reduce heat and simmer 15 minutes stirring occasionally.

5. Stir in the cashews or almonds and cook for an additional 5 minutes.

6. Salt and pepper to taste and serve over rice.

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Makhani Chicken aka Indian Butter Chicken

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