Authentic Chicken Makhani: A Creamy Indian Comfort Food Delight

Homemade Chicken Makhani: The Ultimate Indian Comfort Food

There’s nothing quite as satisfying as a rich, creamy bowl of chicken makhani on a cozy evening. This beloved Indian dish, also known as butter chicken, combines tender chunks of chicken in a velvety tomato-based sauce that’s infused with aromatic spices and finished with cream. My version stays true to the authentic flavors while being approachable for home cooks.

Why This Chicken Makhani Recipe Works

What makes this butter chicken recipe special is the balance of flavors. The smoky tandoori-spiced chicken pieces are enveloped in a sauce that’s:

• Creamy from butter and heavy cream
• Tangy from tomatoes and yogurt
• Aromatic from a perfect blend of Indian spices
• Slightly sweet with just enough heat

Best of all, this restaurant-quality dish comes together in about 35 minutes, making it perfect for weeknight dinners or weekend entertaining.

The History Behind Authentic Butter Chicken

Chicken makhani originated in Delhi, India in the 1950s when restaurant owner Kundan Lal Gujral created the dish as a way to use leftover tandoori chicken. By simmering the chicken in a buttery tomato sauce, he created what would become one of India’s most famous culinary exports.

Ingredients You’ll Need for Perfect Chicken Makhani

• 2 tablespoons peanut oil, divided
• 1 medium shallot, finely chopped
• 1 medium white onion, finely diced
• 2 tablespoons butter
• 2 teaspoons lemon juice
• 1 tablespoon ginger garlic paste
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 bay leaf
• 1 cup tomato puree
• 1 cup heavy cream
• ¼ teaspoon cayenne pepper (adjust to taste)
• 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
• Salt to taste
• 2 tablespoons fresh cilantro, chopped for garnish

Kitchen Equipment You’ll Need

• Large saucepan or Dutch oven
• Mixing bowl (for marinating chicken)
• Wooden spoon
• Measuring cups and spoons

How to Make the Best Chicken Makhani at Home

1. Heat 1 tablespoon oil in a large saucepan over medium-high heat. Sauté shallot and onion until soft and translucent, about 5 minutes.
2. Add the butter, lemon juice, ginger-garlic paste, garam masala, chili powder, cumin, coriander, and bay leaf. Cook, stirring for 1 minute to release the fragrance of the spices.
3. Add tomato puree and cook for 2 minutes, stirring frequently.
4. Pour in the heavy cream and cayenne pepper. Bring the mixture to a simmer and cook for 10 minutes, stirring occasionally. The sauce should thicken slightly.
5. While the sauce simmers, heat the remaining tablespoon of oil in a separate pan over medium heat. Add the chicken pieces and cook until lightly browned, about 5-7 minutes.
6. Transfer the chicken to the sauce and simmer for an additional 10-15 minutes, or until the chicken is fully cooked and tender.
7. Taste and adjust seasoning with salt as needed.
8. Garnish with fresh chopped cilantro before serving.

Expert Tips for Perfect Butter Chicken

• Marinate the chicken: For even more flavor, marinate the chicken pieces in 1/2 cup yogurt, 1 teaspoon garam masala, and 1 tablespoon ginger-garlic paste for at least 30 minutes before cooking.
• Texture matters: For an ultra-smooth sauce, blend the sauce before adding the chicken.
• Spice adjustments: If you love heat, increase the cayenne pepper. For a milder version, reduce or omit it.
• Make ahead: Chicken makhani actually tastes better the next day as the flavors meld together beautifully.

What to Serve with Your Homemade Chicken Makhani

This rich and flavorful dish pairs wonderfully with:

• Fluffy basmati rice
• Warm naan bread for soaking up the sauce
• Cucumber raita for a cooling contrast
• Simple steamed vegetables like cauliflower or peas

Storing and Reheating Leftover Butter Chicken

This chicken makhani recipe makes excellent leftovers! Store in an airtight container in the refrigerator for up to 3 days. The flavors actually improve overnight. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water if the sauce has thickened too much.

Common Questions About Chicken Makhani

What’s the difference between Chicken Tikka Masala and Chicken Makhani?

While both dishes feature a creamy tomato-based sauce, chicken makhani typically has more butter and cream, giving it a richer, silkier texture. Chicken Tikka Masala often has a tangier flavor profile with more pronounced tomato acidity.

Can I make this recipe dairy-free?

Yes! Substitute the butter with ghee or coconut oil and use full-fat coconut milk instead of heavy cream. The flavor will be slightly different but still delicious.

Is chicken makhani spicy?

Traditional chicken makhani has a gentle warmth rather than intense heat. This recipe allows you to adjust the spice level by varying the amount of cayenne pepper.

Can I use chicken breast instead of thighs?

Absolutely. Chicken thighs provide more flavor and stay more tender, but breasts work well too. Just be careful not to overcook them, as they can dry out more easily.

Whether you’re new to Indian cuisine or a seasoned enthusiast, this chicken makhani recipe delivers restaurant-quality results with straightforward preparation. The rich, velvety sauce and tender chicken pieces make for a memorable meal that’s sure to become a regular in your cooking rotation.