Indian butter chicken (Chicken Makhani)

    1 hour 10 min

    Chicken is simmered in a smooth and fragrant tomato-based sauce with cashews and Indian spices in this delicious chicken Makhani recipe. Serve over warm basmati rice along with some naan bread.

    6 people made this

    Serves: 4 

    • For the spice mix
    • 2 teaspoons garam masala
    • 2 teaspoons tandoori masala powder
    • 2 teaspoons Madras curry powder
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground cayenne pepper
    • salt and ground black pepper to taste
    • For the curry
    • 680g boneless, skinless chicken thighs, cut into bite-size pieces
    • 3 tablespoons butter, divided
    • 1 onion, chopped
    • 1 tablespoon lemon juice
    • 4 cloves garlic, minced
    • 2 teaspoons chopped fresh ginger
    • 250g tomato puree
    • 235ml single cream
    • 60ml plain yogurt
    • 40g cashews
    • 1 bunch fresh coriander, stems removed

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt and black pepper together in a small bowl to make spice mixture.
    2. Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
    3. Melt 1 tablespoon butter in a large pan over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
    4. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic and ginger; cook and stir until combined, about 1 minute.
    5. Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in cream and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
    6. Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
    7. Pour blended sauce over chicken in the pan. Simmer until thickened, 10 to 15 minutes. Garnish with fresh coriander.

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    Reviews in English (16)


    Uhhhhhmazing!!! I’ll go easy on the Cardamom next time. We added peas for color.  -  28 Feb 2019  (Review from Allrecipes US | Canada)


    This is fantastic! First time, I didn’t blend the cashews enough and it was gritty, but it tasted so good that none went to waste. We serve this with jasmine rice. I have also made this with shrimp by following the recipe to make the saucy portion and the last thing is drop in your cleaned raw shrimp and only cook a minute or two and serve.  -  27 Jan 2019  (Review from Allrecipes US | Canada)


    White American family with young kids. Everyone LOVED this! Used ghee instead of butter and half heavy cream and half and half because I ran out of cream. My hubby suggested leaving the onions out of the blender next time, because he thought it was missing some crunch in the texture.  -  25 Jan 2019  (Review from Allrecipes US | Canada)