Large chicken makhani indian butter chicken

Chicken Makhani (Indian Butter Chicken)

Yield: 6

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Garam Masala mix a style of curry from the Punjab region of Northern India. Earthy, sweet, and savory, this garam masala spice blend is... Size Options
$8.49 Glass jar, 1/2 cup (wt. 2.0 oz)
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Chicken Makhani (Indian Butter Chicken) Recipe

  • 28 ounces (1 3/4 pounds) chicken breasts
  • 2 teaspoons, divided, ground Garam Masala
  • 185 ml (heaping 3/4 cup) plain yogurt, divided
  • 1 tablespoon peanut oil
  • 25 grams (about 2 tablespoons) chopped shallots
  • 50 grams (about 3 tablespoons) chopped yellow onion
  • 2 teaspoons lemon juice
  • 5 grams (about 1 teaspoon) minced fresh ginger
  • 1 1/2 teaspoon (2-3 cloves) garlic, pressed
  • 1/2 teaspoon medium chile powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground fenugreek
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/2 tablespoons sugar
  • 250 ml (about 1 cup) tomato coulis or tomato paste
  • 250 ml (about 1 cup) heavy cream
  • 1/4 cup (or more as needed) water
  • 25 grams (about 1/4 cup) coarsely ground unsalted cashews
  • 75 grams (1/3 cup) unsalted butter
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Preparation Instructions

1. Blend 1 teaspoon Garam Masala and 1/2 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° F/ 175° C 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.

Yield: 6

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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 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

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!

Hanna E

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

Aparna das