What is makhani sauce made of?

Makhani sauce is a creamy, tomato-based sauce made with butter, cream, tomatoes, garlic, ginger, and a blend of Indian spices like garam masala and cumin. It’s smooth, rich, and mildly spiced perfect for coating tender chicken.

What is the traditional food of India butter chicken?

Butter chicken, also known as murgh makhani, is one of the most iconic North Indian dishes. It was developed in Delhi during the 1950s and quickly became a staple in Indian restaurants around the world for its creamy, mildly spicy appeal.

What is the difference between chicken tikka and chicken makhani?

Chicken tikka is usually dry, marinated chicken cooked in a tandoor (clay oven) and served with chutneys. Chicken makhani (butter chicken) takes that same style of chicken and simmers it in a rich, buttery tomato cream sauce.

How to make chicken makhani?

Start by marinating chicken in yogurt and spices. Brown it in a pan, then simmer it in a buttery tomato sauce made with garlic, ginger, and cream. The full butter chicken recipe (Indian chicken makhani) above walks you through each step in detail.

Butter Chicken Recipe (Indian Chicken Makhani) Easy to Make it

Name: Butter Chicken Recipe (Indian Chicken Makhani)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 ½ lbs boneless, skinless chicken thighs (cut into chunks); 1 cup plain Greek yogurt; 1 tablespoon lemon juice; 2 teaspoons ground cumin; 2 teaspoons garam masala; 1 teaspoon turmeric; 1 teaspoon ground coriander; 1 teaspoon paprika; ½ teaspoon cayenne pepper (optional); Salt to taste; 2 tablespoons butter; 1 tablespoon vegetable oil; 1 medium onion, finely chopped; 3 cloves garlic, minced; 1 tablespoon grated fresh ginger; 1 ½ cups tomato purée or crushed tomatoes; 1 cup heavy cream; 1 tablespoon sugar (optional); Fresh cilantro for garnish

Description

A rich, creamy butter chicken recipe (Indian chicken makhani) made with tender chicken simmered in a spiced tomato and cream sauce. Easy to make at home!

Ingredients

Scale

1 ½ lbs boneless, skinless chicken thighs (cut into chunks)

1 cup plain Greek yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

2 teaspoons garam masala

1 teaspoon turmeric

1 teaspoon ground coriander

1 teaspoon paprika

½ teaspoon cayenne pepper (optional)

Salt to taste

2 tablespoons butter

1 tablespoon vegetable oil

1 medium onion, finely chopped

3 cloves garlic, minced

1 tablespoon grated fresh ginger

1 ½ cups tomato purée or crushed tomatoes

1 cup heavy cream

1 tablespoon sugar (optional)

Fresh cilantro for garnish

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Instructions

1. In a large bowl, mix yogurt, lemon juice, and spices. Add chicken and marinate for at least 1 hour.

2. Heat oil in a skillet, sear chicken until browned. Remove and set aside.

3. In the same pan, melt butter. Sauté onion until golden. Add garlic and ginger.

4. Add tomato purée and simmer for 10–15 minutes.

5. Stir in cream and sugar. Simmer on low heat.

6. Return chicken to sauce. Cook for another 10 minutes until tender.

7. Garnish with cilantro and serve hot.

Notes

Serve hot with basmati rice or naan.

Store leftovers in the fridge up to 4 days or freeze for 2 months.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Dinner
Method: Stovetop
Cuisine: Indian

Nutrition

Serving Size: 1.5 cups
Calories: 410
Sugar: 5g
Sodium: 560mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 28g
Cholesterol: 120mg