Simple Indian Butter Chicken Recipe(Chicken Makhani)


  • 1 cup butter,
  • Finely chopped 1/4 white onion
  • 2 teaspoons lemon juice
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 bay leaf, 1/4 cup plain yogurt
  • 1 cup half-and-half 1 cup tomato puree
  • 1/4 teaspoon cayenne pepper, or to taste 1 pinch salt or black pepper,
  • 1 tablespoon peanut oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces ,
  • 2 tablespoons tandoori masala
  • 1/2 cup tomato sauce
  • 1/2 of cornstarch.


  • Heat 1 tablespoon oil in a large saucepan over medium high heat.
  • Stir in onion , and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
  • Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf.
    Cook, stirring, for 1 minute.
  • Add tomato sauce, and cook for 2 minutes.
  • Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes.
  • Season with salt pepper. Remove from heat and set aside.
  • Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until lightly browned, about 10 minutes.
  • Reduce heat, and season with 1 teaspoon garam masala ,tandoori masala and cayenne.
    Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink. Stir cooked chicken into sauce.
  • Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.
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