Butter Chicken Recipe (Chicken Makhani)

Butter Chicken Recipe (Chicken Makhani) is a comfort food classic that balances a luxuriously creamy tomato sauce with tender, spice-kissed chicken. This version uses a generous 2 1/2 pounds of thinly sliced, skinless chicken (dark, white, or a combination) and layers flavors from warm spices, roasted tomatoes, and plenty of butter. The result is velvety, savory, and perfect with rice or flatbreads.

Why this Butter Chicken Recipe (Chicken Makhani) works

This recipe leans into technique: a simple marinade infuses the chicken while allowing the acidic yogurt and lemon to gently tenderize the meat; pan-cooked onions and roasted tomatoes form a deeply flavored base; and a cashew-creamed finish plus extra butter gives the sauce that silky, indulgent texture everyone loves. It’s approachable, forgiving, and full of layered flavor without requiring specialty equipment.

Ingredients

• 2 1/2 pounds of skinless, thinly sliced chicken (dark, white, or combination of both)
• 2 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 2 teaspoons red chili powder
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon kasoori methi
• 1 tablespoon + 1 teaspoon garlic paste, see video
• 1 tablespoon ginger paste, see video
• 1/2 cup whole milk yogurt
• Juice of 1 lemon
• 3 tablespoons ghee or oil
• 1 stick + 4 tablespoons cold unsalted butter, cut up
• 2 peeled thinly sliced red onions
• 1 tablespoon garlic paste, see video
• 1 tablespoon ginger paste, see video
• 1 tablespoon garam masala
• 1/2 teaspoon red chili powder
• 1 teaspoon kasoori meth
• 5 seeded dried chiles, I used Kasmiri
• 1 seeded and roughly chopped jalapeño
• 10 cored and roughly cut Roma tomatoes
• 1/2 cup cashews
• 1/4 cup heavy whipping cream
• 1 stick cubed unsalted butter
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Prep and planning

Set aside about 1 hour for active prep and another 30–45 minutes for simmering, though hands-on time is less. If you’d like deeper flavor, marinate the chicken for 2–4 hours or overnight. Have a blender or high-speed processor ready for the tomato-cashew puree.

Step-by-step directions

Follow these rewritten steps carefully; they keep the original order but clarify each action so the cooking flow is smooth and reliable.

1. Marinate the chicken. In a large bowl combine 2 1/2 teaspoons sea salt, 1/2 teaspoon black pepper, 2 teaspoons red chili powder, 1 teaspoon ground coriander, 1/2 teaspoon turmeric, 1/2 teaspoon kasoori methi, 1 tablespoon + 1 teaspoon garlic paste, 1 tablespoon ginger paste, 1/2 cup whole milk yogurt, and the juice of 1 lemon. Add the 2 1/2 pounds of thinly sliced, skinless chicken and toss to coat so every piece is covered in the marinade. Cover and refrigerate for at least 30 minutes; up to overnight for best flavor.
2. Prepare the tomatoes, chiles, cashews, and aromatics. While the chicken marinates, core and roughly chop 10 Roma tomatoes, seed and roughly chop 1 jalapeño, and remove seeds from the 5 dried chiles. Peel and thinly slice 2 red onions. Measure 1/2 cup cashews, 1 tablespoon garam masala, 1/2 teaspoon red chili powder, and 1 teaspoon kasoori meth for the sauce finishing steps so everything is at hand.
3. Sear the marinated chicken. Warm a large skillet or heavy-bottomed pan over medium-high heat and add 3 tablespoons ghee or oil. When the fat is hot, add the marinated chicken in a single layer, working in batches if needed so pieces don’t crowd. Sear the chicken until just cooked through and lightly browned on both sides, about 2–4 minutes per side depending on thickness. Remove the chicken to a plate; it will finish cooking in the sauce later. Reserve any pan juices.
4. Cook the onions and aromatics. In the same pan, add a bit more ghee or oil if the pan is dry. Add the 2 peeled thinly sliced red onions and cook over medium heat, stirring occasionally, until they are softened and starting to caramelize, about 8–12 minutes. Add 1 tablespoon garlic paste and 1 tablespoon ginger paste and cook, stirring, for 1–2 minutes until fragrant. Stir in 1 tablespoon garam masala and 1/2 teaspoon red chili powder plus 1 teaspoon kasoori meth and cook for another 30 seconds to bloom the spices.
5. Roast and blend the tomato mixture. In a blender or food processor add the 10 cored and roughly cut Roma tomatoes, the 5 seeded dried chiles, the seeded and chopped jalapeño, and 1/2 cup cashews. Blend until smooth. If your blender struggles with hot ingredients, let the tomatoes cool slightly before blending, or blend in batches. You want a thick, silky puree with the cashews fully incorporated.
6. Build the sauce. Pour the tomato-cashew puree into the pan with the cooked onions and spices. Bring the mixture to a gentle simmer over medium-low heat. Let it cook, stirring occasionally, for 10–15 minutes to reduce slightly and deepen in flavor. Taste and adjust salt as needed.
7. Finish the sauce with butter and cream. Stir in 1/4 cup heavy whipping cream and 1 stick cubed unsalted butter. Add 1 stick + 4 tablespoons cold unsalted butter, cut up, as called for in the ingredient list so the sauce becomes glossy and rich—add the butter a few pieces at a time, stirring to incorporate each addition. Simmer gently until the butter is fully melted and the sauce is silky.
8. Return the chicken to the pan. Add the seared chicken back into the sauce, along with any accumulated juices from the plate. Stir to coat and bring the pan to a low simmer. Cook for 6–10 minutes more, until the chicken is thoroughly cooked and has absorbed the flavors of the sauce. If the sauce is too thick, add a splash of water to reach your desired consistency.
9. Final seasoning and herbs. Stir in 2 tablespoons chopped fresh cilantro and adjust seasoning with salt to taste. If you like a brighter finish, squeeze a little extra lemon juice; if you prefer more heat, sprinkle a pinch more red chili powder. Taste and balance salt, acidity, and creaminess before serving.
10. Serve. Spoon the butter chicken over steamed basmati rice, jeera rice, or serve alongside warm flatbreads such as naan or roti. Garnish with additional chopped cilantro and serve warm.

Tips and variations

• Chicken cut: The recipe works with dark meat, white meat, or a mix. Thin slices cook evenly and quickly so searing time is short—watch closely to avoid overcooking.
• Make-ahead: The sauce can be made a day ahead and gently reheated; fold in the cooked chicken just before serving to keep it tender.
• Nut-free option: Swap the cashews for 3–4 tablespoons of plain unsweetened coconut cream or an extra 1/4 cup heavy cream, then blend for body and richness.
• Spice level: Reduce red chili powder or jalapeño if you prefer milder heat. Use more Kasmiri chiles if you want deeper red color and smoky sweetness without extra heat.
• Smoky finish: For a subtle smoky note, briefly char the tomatoes and jalapeño under a broiler or over an open flame before blending.

Storage and reheating

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on low heat, stirring and adding a splash of water or cream if the sauce has thickened. You can also freeze the sauce (without rice) for up to 3 months—thaw overnight in the fridge before reheating and adding freshly cooked chicken.

Serving suggestions

Serve this Butter Chicken Recipe (Chicken Makhani) with steamed basmati rice, cumin-scented jeera rice, or warm flatbreads. A simple cucumber and tomato salad or a quick raita of yogurt, cucumber, and mint will add a cooling contrast. For a full spread, include spiced lentils or a vegetable curry to round out the meal.

Notes on ingredients and substitutions

• If you don’t have ghee, use a neutral oil like vegetable or a light olive oil. The butter additions are crucial for the classic flavor, so keep those.
• Kasoori methi (dried fenugreek leaves) adds a signature aroma—crush between your palms before adding to bloom its fragrance.
• Whole milk yogurt helps tenderize the chicken and provides tang; if you use a thinner yogurt, strain it for a thicker consistency.
• The recipe lists both 1 stick cubed unsalted butter and 1 stick + 4 tablespoons cold unsalted butter cut up—together they create the sauce’s finish. Add the butter gradually and taste as you go.

Final thoughts

This Butter Chicken Recipe (Chicken Makhani) gives you a rich, comforting dish with layers of spice, cream, and buttery depth. It’s an ideal main for weeknight dinners when you want something special without fuss, and it scales well for guests. With a little advance prep and these clear steps, you’ll have a restaurant-style butter chicken on your table that keeps everyone coming back for seconds.

Happy cooking—and enjoy every spoonful of this luscious, sauce-forward Butter Chicken Recipe (Chicken Makhani).