Chicken Makhani(Butter)

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"Yeh rahi woh popular butter chicken ki recipe!"

Prep Time: 10 Min
Cook Time: 25 Min
Ready In: 35 Min
Servings: 4


2 tbsp peanut oil
1 shallot, finely chopped
¼ white onion, chopped
2 tbsp butter
2 tsp lemon juice
1 tbsp ginger garlic paste
2 tsp garam masala
1 tsp chili powder
1 tsp ground cumin
1 bay leaf
¼ cup plain yogurt
1 cup half-and-half
1 cup tomato puree
¼ tsp cayenne pepper, or to taste
1 pinch salt
1 pinch black pepper
1 pound boneless, skinless chicken thighs, cut into bite-size pieces
1 tbsp cornstarch
¼ cup water


Heat 1 tbsp oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 tsp garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 min.. Add tomato sauce, and cook for 2 min., stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 min., stirring frequently. Season with salt pepper. Remove from heat and set aside.

Heat 1 tbsp oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 min.. Reduce heat, and season with 1 tsp garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.

Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 min., or until thickened.

For a twist and nice accompaniment, serve with any roasted gram masal sprinkled vegetable, mint raita and boiled rice.