Indian Butter Chicken (Chicken Makhani) Recipe

Name: Indian Butter Chicken (Chicken Makhani)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces; 3 tablespoons butter, divided; 1 yellow onion, chopped; 1 tablespoon lemon juice; 4 cloves garlic, minced; 2 teaspoons chopped fresh ginger; 1 cup tomato puree; 1 cup half-and-half; 1/4 cup plain yogurt; 1/3 cup cashews; 1 bunch fresh cilantro, stems removed

Servings: persons

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
1 1/2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
3 tablespoons butter, divided
1 yellow onion, chopped
1 tablespoon lemon juice
4 cloves garlic, minced
2 teaspoons chopped fresh ginger
1 cup tomato puree
1 cup half-and-half
1/4 cup plain yogurt
1/3 cup cashews
1 bunch fresh cilantro, stems removed

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 skillet 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 soft and translucent, 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 half-and-half 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 skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 2 teaspoons garam masala, 2 teaspoons tandoori masala powder, 2 teaspoons Madras curry powder, 1 teaspoon ground cumin, and more.

Yes, Indian Butter Chicken (Chicken Makhani) 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.

Indian Butter Chicken (Chicken Makhani)

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