Indian Butter Chicken (Chicken Makhani)

RFalgout

"Delicious Indian butter chicken at home. It is so flavorful and easy to prepare. Add your favorite veggies to make it a complete meal. The entire family loves it. Serve over warm basmati rice along with some naan bread."
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Ingredients

1 h 8 m servings 552 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 552 kcal
  • 28%
  • Fat:
  • 38 g
  • 58%
  • Carbs:
  • 22g
  • 7%
  • Protein:
  • 33.2 g
  • 66%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Mix garam masala, tandoori masala, curry, cumin, cardamom, cayenne, salt, and black pepper together in a small bowl to make spice mixture.
  2. Place chicken in a large bowl and add 1/2 the spice mixture; turn to coat evenly.
  3. Melt 1 tablespoon butter in a large skillet over medium heat. Add chicken; cook and stir until lightly browned, about 10 minutes. Remove from heat.
  4. Melt remaining 2 tablespoons butter in a large saucepan over medium heat. Add onion; cook and stir until soft and translucent, about 5 minutes. Stir in remainder of the spice mixture, lemon juice, garlic, and ginger; cook and stir until combined, about 1 minute.
  5. Stir tomato puree into onion mixture and cook, stirring frequently, about 2 minutes. Pour in half-and-half and yogurt. Reduce heat to low and simmer sauce, stirring frequently, about 10 minutes. Remove from heat.
  6. Blend cashews in a blender until finely ground. Add sauce to the blender; puree until smooth.
  7. Pour blended sauce over chicken in the skillet. Simmer until thickened, 10 to 15 minutes. Garnish with cilantro.

Footnotes

  • Cook's Note:
  • If you have trouble finding tandoori masala, it is a blend of paprika, cumin, coriander, garlic, ginger, and cardamom.

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