Butter Chicken Recipe (Chicken Makhani)
If you love rich, creamy, tomato-forward curries that hug every grain of rice and sop up beautifully with warm naan, this Butter Chicken Recipe (Chicken Makhani) is the one to make. This version uses 2 1/2 pounds of thinly sliced, skinless chicken and layers bold spices, tangy tomatoes, and a generous amount of butter for classic comfort that’s seriously addictive. I’ll walk you through a straightforward prep method, steps for building the sauce, and tips to make the texture silky and the flavors perfectly balanced.
Why this version works
This recipe follows the familiar rhythm of marinating the chicken, building an onion-tomato base, and finishing with cream and butter for that signature glossy finish. The marination infuses the meat with spices and acidity so each bite is tender and flavorful. A mix of dried chiles and kasoori methi gives the sauce depth and an almost smoky fruitiness without overpowering the creamy tomato backbone.
Ingredients
- 2 1/2 pounds of skinless, thinly sliced chicken (dark, white, or combination of both)
- 2 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 teaspoons red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon kasoori methi
- 1 tablespoon + 1 teaspoon garlic paste, see video
- 1 tablespoon ginger paste, see video
- ½ 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
- ½ 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
- ½ cup cashews
- ¼ cup heavy whipping cream
- 1 stick cubed unsalted butter
- 2 tablespoons chopped fresh cilantro
- Salt to taste
Prep work (30–40 minutes)
- Trim and thinly slice 2 1/2 pounds of skinless chicken if not already thin. Pat dry.
- Measure out spices and aromatics so everything is within reach.
- Peel and thinly slice 2 red onions and roughly chop the jalapeño. Core and quarter 10 Roma tomatoes.
- Seed the 5 dried chiles and remove any stems if needed.
Marinade for the chicken
Marinating deeply flavors the chicken and helps tenderize it. Combine the following in a large bowl:
- 2 ½ teaspoons sea salt
- ½ teaspoon black pepper
- 2 teaspoons red chili powder
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon kasoori methi
- 1 tablespoon + 1 teaspoon garlic paste
- 1 tablespoon ginger paste
- ½ cup whole milk yogurt
- Juice of 1 lemon
- 2 1/2 pounds thinly sliced chicken
Mix everything thoroughly so each piece of chicken is well coated. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. The lemon and yogurt will help tenderize while the spices impart flavor.
Building the sauce — overview
The sauce is built in stages: caramelize onions, add aromatics and spices, purée tomatoes with nuts for richness, and finish with butter and cream. Using both butter and ghee or oil gives a layered fat profile for a silky mouthfeel.
Step-by-step cooking directions
- Heat a large, heavy-bottomed skillet or Dutch oven over medium heat. Add 3 tablespoons ghee or oil.
- When the fat shimmers, add 1 stick + 4 tablespoons cold unsalted butter, cut up. Let the butter melt slowly while watching so it doesn’t brown too quickly.
- Add the 2 peeled, thinly sliced red onions. Sauté, stirring occasionally, until they become soft and start to turn golden—about 12–15 minutes. Reduce heat if they brown too fast.
- Stir in 1 tablespoon garlic paste and 1 tablespoon ginger paste from the ingredient list. Cook for 1–2 minutes until fragrant, stirring constantly to prevent burning.
- Add 1 tablespoon garam masala, ½ teaspoon red chili powder, and 1 teaspoon kasoori meth. Cook, stirring, for another 30–60 seconds to toast the spices and release their aroma.
- Stir in the 5 seeded dried chiles and the 1 seeded and roughly chopped jalapeño. Allow them to warm through for a minute so their flavors meld with the onions and spices.
- Add the 10 cored and roughly cut Roma tomatoes and ½ cup cashews to the pot. Cook for 6–8 minutes over medium heat, stirring occasionally, until the tomatoes have softened and released their juices.
- Remove the pan from heat and let the cooked tomato mixture cool slightly for a few minutes. Transfer the mixture to a blender and purée until very smooth. If your blender is small, work in batches. Return the puréed sauce to the pot.
- Place the pot back on medium-low heat and simmer the puréed tomato-cashew sauce for about 8–10 minutes, stirring occasionally, until it thickens slightly. Taste and add salt as needed.
- Stir in ¼ cup heavy whipping cream and 1 stick cubed unsalted butter to the simmering sauce. Allow the butter to melt and the cream to heat through while stirring gently to create a glossy finish. Keep the sauce at a low simmer—do not boil vigorously.
- In a separate large skillet, heat a small amount of oil or ghee over medium-high heat. Add the marinated chicken pieces in a single layer, working in batches if necessary to avoid overcrowding. Sear each side for 2–3 minutes until the exterior is lightly browned but the chicken is not fully cooked through. This step locks in juices and adds a bit of caramelized flavor.
- Transfer the seared chicken into the pot with the simmering tomato-butter sauce. Stir gently to coat all pieces. Reduce heat to low, cover, and simmer for 8–12 minutes, or until the chicken is cooked through and tender. Adjust the simmer time depending on the thickness of your slices—thin slices will finish faster.
- Once the chicken is cooked, taste the sauce and adjust seasoning with salt to taste and a pinch more red chili powder if you like extra heat. If the sauce is too thick, stir in a splash of water or more cream to reach the desired consistency.
- Finish the dish by stirring in 2 tablespoons chopped fresh cilantro for brightness. Remove from heat and let the curry sit for 3–4 minutes so flavors settle.
- Spoon the butter chicken into a serving bowl and, if you’d like, dot with a few small pieces of additional butter for extra gloss and richness right before serving.
Serving suggestions
Serve this Butter Chicken Recipe (Chicken Makhani) with steamed basmati rice, jeera rice, or warm naan. A simple cucumber and onion salad or raita balances the richness beautifully. Leftovers keep well in the refrigerator for 3–4 days and reheat gently on the stove over low heat, adding a splash of water or cream if the sauce tightens.
Tips and swaps
- If you prefer milder heat, reduce the 2 teaspoons red chili powder in the marinade and the ½ teaspoon in the sauce by half. For a deeper smoky color without extra heat, choose Kashmiri dried chiles as listed.
- To make this lighter, use less butter at the end—keeping the initial butter and finishing with a smaller amount still yields creaminess.
- The cashews give body and silkiness to the sauce. If you have a nut allergy, substitute an equal weight of blanched sunflower seeds and blend until smooth.
- Gently toast the cashews before adding to the tomatoes for a nuttier flavor, but don’t let them brown too much or they’ll darken the final sauce color.
- If your tomato purée tastes too acidic, a pinch of sugar or a small extra pat of butter can round it out.
Make-ahead and storage
You can marinate the chicken up to 24 hours in advance; keep it refrigerated. The cooked curry stores well in an airtight container in the refrigerator for up to 4 days. Reheat gently on low heat and add a splash of cream or water if the sauce thickens. This recipe also freezes well—freeze in portions for 2–3 months and thaw overnight in the fridge before reheating.
Final notes
This Butter Chicken Recipe (Chicken Makhani) hits all the sweet spots: tender, spiced chicken, a luxuriously smooth tomato-cashew sauce, and layers of buttery richness. The steps keep the process manageable while ensuring every element—from the marinade to the final simmer—gets the attention it needs. Follow the sequence above and you’ll have a restaurant-worthy curry that’s comforting, bold, and reliably crowd-pleasing.
Happy cooking—serve it hot, garnish with the fresh cilantro, and enjoy the glossy, velvety sauce with rice or bread for an unforgettable meal.
Butter Chicken Recipe (Chicken Makhani)
Ingredients
Equipment
Method
- Trim and cut the 2 1/2 pounds of skinless chicken into bite-size pieces and place in a large mixing bowl.
- Add 2 1/2 tsp sea salt, 1/2 tsp black pepper, 2 tsp red chili powder, 1 tsp ground coriander, 1/2 tsp turmeric, 1/2 tsp kasoori methi, 1 tbsp + 1 tsp garlic paste, 1 tbsp ginger paste, 1/2 cup whole milk yogurt, and juice of 1 lemon to the bowl with the chicken; mix thoroughly to coat.
- Cover and refrigerate the marinated chicken for 1 hour.
- Meanwhile, heat a large rondeau or deep skillet over low–medium heat and add 2 tablespoons unsalted butter; add the 2 thinly sliced red onions and caramelize, stirring every 5–6 minutes, until well browned (about 30 minutes).
- Stir in 1 tbsp ginger paste and 1 tbsp garlic paste and cook until fragrant, about 30–45 seconds.
- Add 1 tbsp garam masala, 1/2 tsp red chili powder, 1 tsp kasoori methi, the dried chilies, and the seeded chopped jalapeño; cook 1–2 minutes, adding a splash of water if needed to deglaze the pan and loosen browned bits.
- Add the 10 cored, roughly cut Roma tomatoes and 1/2 cup cashews; stir, cover, and simmer on low–medium heat for 20 minutes, stirring every 5–7 minutes.
- Transfer the tomato-cashew mixture to a blender and blend on high until smooth; if needed to thin, add about 1 cup cold water and blend briefly.
- Strain the blended sauce back into the pot and keep over low heat; whisk in 1 stick (cubed) of cold unsalted butter until incorporated, then stir in 1/4 cup heavy whipping cream; season with salt to taste and keep warm.
- In a separate large rondeau or frying pan, heat 3 tablespoons ghee or oil over medium–high until it begins to shimmer; add the marinated chicken in a single layer (work in batches if necessary) and sear 3–4 minutes without stirring, then stir-fry 1–2 minutes more until cooked through.
- Transfer the cooked chicken into the warm sauce, stir to combine, then finish by mixing in 2 tablespoons butter, the remaining 1/2 teaspoon kasoori methi, and 2 tablespoons chopped fresh cilantro.
- Adjust seasoning if needed and serve immediately.
Notes
- Marinate the chicken for at least 1 hour; overnight is optional.
- Caramelize onions slowly for best flavor, about 30 minutes.
- Deglaze the pan with 3–4 tablespoons cold water if fond sticks.
- When blending hot liquids, remove the blender center and cover with a towel to release steam.
- Thin sauce by blending with up to 1 cup cold water before straining if needed.
- For a good sear, cook chicken in batches so pieces are not touching.
