Indian Chicken Makhani – Recipe & Cooking Instructions

Indian Chicken Makhani – Recipe & Cooking Instructions

Chicken Makhani, also known as Butter Chicken, is a beloved classic from Indian cuisine, known for its rich, buttery tomato-based sauce and bold use of spices. This hearty dish is perfect for festive gatherings, lunch, or dinner, and offers a balanced combination of flavor, warmth, and nutrition.

Loaded with protein, healthy fats, and essential vitamins and minerals, it provides the body with sustained energy and deep satisfaction.

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Ingredients (Serves 4)

 

For the chicken:

• 3 boneless chicken breasts

• 3 tbsp salt (for brining)

• 1 tsp red chili powder

• 1 tsp ground coriander

• 2 tbsp butter

• 3 cups water (for soaking)

For the makhani sauce:

• 600 g tomato puree (or tomato paste diluted)

• 1 onion, finely chopped and sautéed

• 2 tsp ground cumin

• 2 tsp ground coriander

• 2 tbsp red chili powder

• 1 tsp fenugreek powder or dried fenugreek leaves (kasuri methi)

• 1 tsp salt

• 2 tsp sugar

• 1 ¼ cups water (divided)

• 1 tbsp minced garlic

• 1 tbsp ground ginger

• 3 tbsp butter

• ¾ cup heavy cream (cooking cream)

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Method

1. Brine the chicken:
   Dissolve the salt in water, add the chicken breasts, cover, and refrigerate overnight.

2. Season and sear:
   Drain and pat dry the chicken. Rub with chili powder and coriander.
   In a skillet, melt the butter and sear the chicken on both sides until golden. Cover the pan and cook on low for 10 minutes until fully cooked.
   Remove, cool slightly, then dice into bite-sized cubes.

3. Prepare the sauce base:
   In a bowl, mix sautéed onion, cumin, coriander, red chili powder, fenugreek, salt, sugar, garlic, ginger, and ¼ cup water. Stir until well combined.

4. Cook the sauce:
   In a large pan, melt the butter and add the prepared spice mixture and tomato puree. Add the remaining 1 cup water and bring to a boil.
   Reduce heat and simmer for 15 minutes. Remove from heat and let it cool slightly.

5. Blend the sauce:
   Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan.

6. Final cooking:
   Add the chicken cubes to the sauce and cook for another 10 minutes over low heat. Stir in the cream, mix gently, and let it simmer for a few minutes without boiling.

7. Serve:
   Serve hot, garnished with a swirl of cream or fresh coriander if desired. Accompany with naan, roti, or basmati rice.

Enjoy the deep, comforting flavors of India right at your table with this creamy, mildly spicy Chicken Makhani.