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Chicken Makhani (Indian Butter Chicken)

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Chicken Makhani (Indian Butter Chicken)
Submitted by:
Makes: 4 servings adjust
Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice or yellow rice, lentils and naan bread.



  • 1 tablespoon Peanut Oil
  • 1 Shallot, finely chopped
  • 14 medium Onion, chopped

Step 1

Heat 1 tablespoon oil in a large, non-stick saucepan over medium heat. Saute shallot and onion until soft and translucent.


  • 2 tablespoons Unsalted Butter
  • 2 teaspoons Fresh Lemon Juice
  • 12 tablespoon Fresh Ginger, grated
  • 12 tablespoon Garlic, pressed
  • 1 teaspoon Garam Masala
  • 1 teaspoon Chili Powder
  • 1 teaspoon Ground Cumin
  • 1 Dried Whole Bay Leaf

Step 2

Stir in butter, lemon juice, ginger, garlic, garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Note: Can substitute 1 Tablespoon Ginger Garlic Paste for the 1/2 T Garlic and 1/2 T Ginger.


  • 1 cup Tomato Puree
  • 14 teaspoon Cayenne Pepper, or to taste

Step 3

Add tomato puree and cayenne pepper. Cook for 2 minutes, stirring frequently.


  • 1 cup Half and Half
  • 14 cup Plain Greek Yogurt

Step 4

Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently.


  • Kosher Salt, to taste
  • Black Pepper, to taste

Step 5

Season with salt pepper. Remove from heat and set aside.


  • 1 tablespoon Peanut Oil
  • 1 pound Boneless Skinless Chicken Thigh, cut into bite-sized pieces
  • Salt and Pepper

Step 6

Heat 1 tablespoon oil in a large, heavy, non-stick skillet over medium heat. Add chicken and season with salt and pepper. Cook chicken until lightly browned, about 10 minutes.


  • 1 teaspoon Garam Masala
  • 1 pinch Cayenne Pepper, or to taste

Step 7

Reduce heat, and season with garam masala and cayenne. Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.


  • Kosher Salt, optional, to taste
  • Garam Masala, optional, to taste
  • Cayenne Pepper, optional, to taste

Step 8

Stir sauce into cooked chicken. Allow to heat through and flavors to blend. Adjust seasonings as needed. If you do add spices, allow mixture to heat through a little longer to allow the spices to blend in.


  • 1 tablespoon Cornstarch, optional
  • 14 cup Water, optional

Step 9

If sauce is too thin, make a slurry of the cornstarch and water. Stir it into the chicken mixture. Cook for an additional 5-10 minutes, or until thickened. Note: I did not find it necessary to do this.

Step 10

Serve over basmati or yellow rice.
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