Makhani Chicken (Indian Butter Chicken) Recipe

Name: Makhani Chicken (Indian Butter Chicken)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds skinless, boneless chicken breast halves - cubed; 1 tablespoon lemon juice; 1 tablespoon chili powder; salt to taste; 1 cup yogurt; salt to taste; 2 tablespoons garlic paste; 1/2 tablespoon garam masala; 2 tablespoons melted butter; 1 tablespoon chili powder; 2 tablespoons ginger paste; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 tablespoon butter; 1 tablespoon garam masala; 1 tablespoon ginger paste; 1 tablespoon chopped garlic; 1 tablespoon chopped green chile pepper; 2 cups tomato puree; 1 tablespoon chili powder; salt to taste; 1 cup water; 1 tablespoon honey; 1/2 teaspoon dried fenugreek leaves; 1 cup heavy cream

Servings: persons

1 3/4 pounds skinless, boneless chicken breast halves - cubed
1 tablespoon lemon juice
1 tablespoon chili powder
salt to taste
1 cup yogurt
salt to taste
2 tablespoons garlic paste
1/2 tablespoon garam masala
2 tablespoons melted butter
1 tablespoon chili powder
2 tablespoons ginger paste
2 tablespoons lemon juice
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon garam masala
1 tablespoon ginger paste
1 tablespoon chopped garlic
1 tablespoon chopped green chile pepper
2 cups tomato puree
1 tablespoon chili powder
salt to taste
1 cup water
1 tablespoon honey
1/2 teaspoon dried fenugreek leaves
1 cup heavy cream

1
To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
2
Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
3
Preheat oven to 400 degrees F (200 degrees C).
4
Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
5
To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
6
Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

773

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 25 ingredients. The key ingredients include: 1 3/4 pounds skinless, boneless chicken breast halves - cubed, 1 tablespoon lemon juice, 1 tablespoon chili powder, salt to taste, and more.

Yes, Makhani Chicken (Indian 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.

Makhani Chicken (Indian Butter Chicken)

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