Chicken Makhani (Butter Chicken) Recipe

Name: Chicken Makhani (Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 400 g whole chickens, cut in portions (bone on, tikka cut); 1 teaspoon red chili powder; 1 tablespoon lemon juice; salt; ½ cup yogurt; 1 tablespoon ginger paste; 1 tablespoon garlic paste; ¼ teaspoon garam masala; 1 teaspoon chili powder; 1 tablespoon lemon juice; 1 tablespoon butter; 2 teaspoons mustard oil (optional) or 2 teaspoons any oil (optional); salt; 1 tablespoon garam masala; 400 g tomato puree; 2 tablespoons honey (or less, depending on taste); 1 tablespoon ginger; 1 tablespoon garlic; 1 tablespoon red chili powder; ½ teaspoon garam masala powder; ½ cup cream; 12-1 teaspoon kasuri methi (dried and powdered fenugreek leaves); 1 teaspoon chopped green chili; 50 g butter; salt

Servings: persons

400 g whole chickens, cut in portions (bone on, tikka cut)
1 teaspoon red chili powder
1 tablespoon lemon juice
salt
½ cup yogurt
1 tablespoon ginger paste
1 tablespoon garlic paste
¼ teaspoon garam masala
1 teaspoon chili powder
1 tablespoon lemon juice
1 tablespoon butter
2 teaspoons mustard oil (optional) or 2 teaspoons any oil (optional)
salt
1 tablespoon garam masala
400 g tomato puree
2 tablespoons honey (or less, depending on taste)
1 tablespoon ginger
1 tablespoon garlic
1 tablespoon red chili powder
½ teaspoon garam masala powder
½ cup cream
12-1 teaspoon kasuri methi (dried and powdered fenugreek leaves)
1 teaspoon chopped green chili
50 g butter
salt

1
Make incisions in chicken.
2
Apply the first 3 ingredients to chicken and leave 1/2 hour.
3
apply marinade to chicken.
4
Leave, covered, in fridge - at least 5 hours.
5
Overnight is best.
6
Bake on skewers in oven 10 - 12 minutes.
7
Brush with butter, bake another 2-5 minutes.
8
makhani Sauce:.
9
Heat butter in pan.
10
Add whole garam masala.
11
When it crackles, add garlic, ginger and chillies.
12
Cook 2 minutes.
13
Add puree, chilli powder, garam masala, salt.
14
Saute.
15
add 1 cup water and boil.
16
Simmer 10 mins, covered, then a few mins uncovered.
17
Add honey and fenugreek + baked chicken.
18
Cook 5 minutes Simmer 5 minutes Add cream and serve.
19
Note: cream is always added just before serving.

462

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 400 g whole chickens, cut in portions (bone on, tikka cut), 1 teaspoon red chili powder, 1 tablespoon lemon juice, salt, and more.

Yes, Chicken Makhani (Butter Chicken) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Makhani (Butter Chicken)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions