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Chicken Makhani (Indian Butter Chicken)

Chicken Makhani
This Chicken Makhani Recipe is deliciously aromatic and velvety in texture. You can skip the restaurant now as this famous Indian Butter Chicken recipe can be made easily at home. Best served with basmati rice and warm flatbread.

Submitted by: Jmichaele from Delft, Netherlands
Yield: 6


Featured in this Recipe

Curry, Garam Masala Ground

Garam Masala


Flatpack, 1/2 Cup
Chili Powder, Medium

Medium Chili Powder


Jar, 1/2 Cup, 2.6 oz.
Cumin, Ground Seeds

Ground Cumin Seeds


Jar, 1/2 Cup, 2.0 oz.
Chiles, Cayenne

Cayenne Pepper


Jar, 1/2 Cup, 2.5 oz.


Preparation Instructions:

  1. Blend 1 teaspoon Garam Masala and ½ cup Yogurt and add to the Chicken Breasts and marinate for at least 2 hours. (Leave
    the Chicken Breasts whole)

  2. Preheat the oven to 350° Fahrenheit/ 175° Celsius and bake the chicken pieces for 30 minutes. Cut the cooked Chicken
    Breasts into ¾ inch pieces.

  3. Very finely mince the Shallot and Yellow Onion in a food processor. Heat Peanut Oil in a large saucepan over
    medium high heat. Sauté the shallot and yellow onion until soft and translucent.

  4. Stir in the Lemon Juice, Ginger, Garlic, remaining teaspoon Garam Masala, Chili Powder, Cumin, Fenugreek, Cayenne Pepper, Salt, Pepper, Sugar, Tomato Puree, Heavy Cream, remaining Yogurt and Water. Reduce heat to low, and simmer for 15 minutes, stirring frequently.

  5. Add the Cashews to the sauce and cook for 5 to 10 minutes, or until thickened.

  6. Add the chicken to the warm sauce. Stir in the Unsalted Butter until just melted, adjust thickness by adding a
    little water if needed and serve.


Based on 5 reviews

Customer Reviews


The cashews are optional right? This is my daughter’s favorite restaurant dish, I would live to make at home. She has a peanut allergy so we try to avoid any nuts.

Marie Adamson

Fantastic dish. I followed directions exactly!

Hanna E

AMAZING recipe!!!! Thank you so much for posting this recipe! I served it with jasmine rice and everyone loves it!

Jennifer W

Until now, the only way I’ve ever prepared Indian food was to saute chicken and add a jar of pre-made commercial simmer sauce (Patak’s, Seeds of Change, etc.). This recipe was a bit more work, but definitely worth it! I used goat milk yogurt and fresh pureed tomato in lieu of tomato paste, and it came out perfectly. The chicken is quite tender, and the spices give it a rich and vibrant flavor. I went all out and made some fig chutney and roasted cauliflower too, and this is a meal to remember!

Cindy J

I made this last night for dinner and my husband had 3 helpings! We are big Indian food fans and frequent our local Indian restaurants regularly, but probably less after I made this! I purchased all the spices needed from and made the recipe exactly as written with just a tiny salt and pepper adjustment…this will be a regular dish in our house…it is rich, so maybe once per month. I think it would be perfectly fine to substitute half n’ half for the cream to cut down on calories and fat! Thank you for this awesome recipe, I will be ‘stealing’ more from you! Cindy in CA

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