Makhani Chicken (Indian Butter Chicken) Recipe
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Makhani Chicken (Indian Butter Chicken)

By: RKOZEL  
"This fragrant, spicy Indian butter chicken recipe is from the owner of the India Cuisine restaurant in Seattle, Washington. Serve with hot Indian bread."

Rating: This weblink has been rated 123 times with an average star rating of 4.4 Read Reviews (101)

Rate/Review | 3,664 people have saved this

What to Drink?
Wine Riesling
Cocktail Tom Collins
Chilled Non-Alcoholic Special Lemonade
Prep Time:
1 Hr
Cook Time:
15 Min
Ready In:
5 Hrs 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 3/4 pounds skinless, boneless chicken breast halves - cubed
  • 1 tablespoon lemon juice
  • 1 tablespoon chili powder
  • salt to taste
  •  
  • 1 cup yogurt
  • salt to taste
  • 2 tablespoons garlic paste
  • 1/2 tablespoon garam masala
  • 2 tablespoons melted butter
  • 1 tablespoon chili powder
  • 2 tablespoons ginger paste
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  •  
  • 1 tablespoon butter
  • 1 tablespoon garam masala
  • 1 tablespoon ginger paste
  • 1 tablespoon chopped garlic
  • 1 tablespoon chopped green chile pepper
  • 2 cups tomato puree
  • 1 tablespoon chili powder
  • salt to taste
  • 1 cup water
  • 1 tablespoon honey
  • 1/2 teaspoon dried fenugreek leaves
  • 1 cup heavy cream

Directions

  1. To Marinate: Place chicken in a nonporous glass dish or bowl with lemon juice, 1 tablespoon chili powder and salt. Toss to coat; cover dish and refrigerate to marinate for 1 hour.
  2. Drain yogurt in a cloth for 15 to 20 minutes. Place in a medium bowl; mix in salt, garlic paste, garam masala, butter, chili powder, ginger paste, lemon juice and oil. Pour yogurt mixture over chicken, replace cover and refrigerate to marinate for another 3 to 4 hours.
  3. Preheat oven to 400 degrees F (200 degrees C).
  4. Place chicken on skewers. Place skewers in a 9x13 inch baking dish and bake in preheated oven for 20 minutes, or until almost cooked through.
  5. To Make Sauce: Melt butter in a medium saucepan over medium heat. Stir in garam masala. When masala begins to crackle, mix in ginger paste, chopped garlic and green chile peppers. Saute until tender, then stir in tomato puree, chili powder, salt and water. Bring to a boil; reduce heat to low and simmer, stirring in honey and fenugreek.
  6. Place chicken in sauce mixture. Continue cooking for another 5 minutes, or until chicken is no longer pink inside. Stir in fresh cream.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 492 | Total Fat: 28.4g | Cholesterol: 149mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2004 by ONEHAPPYMEAL 
Excellent! If you love to spend hours in the kitchen, this recipe is for you. Great taste,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 20, 2005 by MTELEP 
I'm a huge fan of Indian food and go to restaurants around the Bay area all the time. I've... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2005 by Rania S 
It just didn't taste like butter chicken at all. However, the next day after refrigerating,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2007 by Dodd1015 
I'm a serious Indian cook; my family eats curries all the time. This recipe is awesome and was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 14, 2008 by Chrissy 
This recipe makes an amazing butter chicken. It tastes just like the butter chicken you'll... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 28, 2003 by HOONGA 
Not bad, but too much tomato puree, which made the taste a bit sour. I also didn't find it... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 7, 2008 by DC Girly Girl 
Mmmmmm!!! Used 2.5 lbs split breasts. Since I was using bone-in pieces, I doubled all other... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 1, 2007 by Lisa Marie 
I could not find Fenugreek leaves at all, but the recipe turned out absolutely amazing without... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 6, 2006 by Jessica 
Great recipe with good, flavorful blend of spices. I used a low-fat Balkan yogurt, and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 7, 2005 by Fawn 
My husband thought this recipe was great with naan. The flavor is not what I'm looking for so... MORE

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