Savory Makhani Chicken Recipe with Creamy Tomato Sauce

Makhani chicken ranks among India's most beloved exports, winning hearts across continents with its incredibly smooth and luxurious sauce.

Restaurants everywhere feature it prominently on menus because diners can't resist its comforting warmth and universal appeal.

The dish carries a fascinating history rooted in Delhi's famous kitchens, where resourcefulness led to something truly special.

Rich without being heavy, satisfying without overwhelming – it strikes that perfect balance that keeps people coming back meal after meal.

Whether you crave something cozy on a quiet evening or want to impress guests at a dinner party, this recipe provides every single time.

Pair it with fluffy rice or fresh flatbread for a complete experience that feels both authentic and accessible.

Make tonight the night you bring home one of the world's most-requested dishes!

Why Butter Chicken Is Always a Favorite

• Easy Spice Adventure: This chicken recipe lets your taste buds explore authentic Indian flavors without complicated techniques that might intimidate home cooks.
• Crowd-Pleasing Comfort: The creamy, rich sauce makes this dish a total winner for family dinners where everyone wants something deliciously satisfying.
• Meal Prep Champion: Marinating the chicken ahead of time means dinner becomes super simple when you’re ready to cook, perfect for busy weeknights.
• Restaurant-Quality Magic: Creating a restaurant-standard Indian classic right in your kitchen feels incredibly rewarding and saves money compared to takeout.

What Ingredients Build Makhani Chicken?

• Chicken Breast Halves (1 3/4 pounds): Cubed chicken that will soak up all the amazing marinade flavors.
• Lemon Juice (3 tablespoons): Bright citrus that helps tenderize your chicken.
• Chili Powder (2 tablespoons): Adds warm, spicy depth to your dish.
• Salt (to taste): Enhances all the other flavors in your recipe.
• Yogurt (1 cup): Creates a creamy, tangy marinade that keeps your chicken super tender.

• Olive Oil (2 tablespoons): Helps distribute spices and prevents sticking.
• Garlic Paste (2 tablespoons): Provides intense, aromatic garlic flavor.
• Ginger Paste (2 tablespoons): Adds a zingy, warming spice to your chicken.
• Melted Butter (2 tablespoons): Brings rich, smooth undertones to the marinade.
• Garam Masala (1 1/2 teaspoons): Delivers complex, warming spice blend.

• Butter (1 tablespoon): Creates a silky base for your sauce.
• Tomato Puree (2 cups): Forms the rich, tangy foundation of your sauce.
• Heavy Cream (1 cup): Makes your sauce luxuriously smooth and creamy.
• Green Chile Pepper (1 tablespoon): Adds a fresh, spicy kick.
• Honey (1 tablespoon): Balances heat with a touch of sweetness.
• Dried Fenugreek Leaves (1/2 teaspoon): Introduces a subtle, herbal note.
• Water (1 cup): Helps adjust sauce consistency.

Makhani Chicken Cooking Tools

• Large Mixing Bowl: A spacious container where your chicken will marinate and absorb all those delicious spices.
• Sharp Kitchen Knife: Perfect for chopping garlic, ginger, and green chile pepper with precision and ease.
• Cutting Board: Your reliable surface for prepping ingredients safely and keeping your countertop clean.
• Large Cooking Pan: A wide, sturdy pan that gives your chicken and sauce plenty of room to simmer and develop rich flavors.
• Wooden Spoon: An essential tool for stirring and mixing ingredients without scratching your pan’s surface.
• Measuring Spoons: Helps ensure you add exactly the right amount of spices for a balanced dish.
• Measuring Cup: Allows you to measure water and cream with accuracy.
• Tongs: Great for handling and turning chicken pieces during cooking.
• Serving Dish: A beautiful platter to present your makhani chicken and impress your dinner guests.

Makhani Chicken Step-by-Step Guide

Which Tips Enrich Makhani Chicken

• Give your chicken at least 2 hours to soak up those amazing spices, or better yet, let it rest overnight in the refrigerator for deeper flavor.
• Adjust the chili powder carefully to match your heat tolerance, ensuring your dish has a perfect kick without overwhelming your taste buds.
• Add heavy cream slowly and stir gently to prevent separation, creating a smooth and rich sauce that coats every chicken piece perfectly.
• Watch your chicken closely while cooking to keep it tender and juicy, avoiding overcooking that can make the meat tough and dry.
• Pair your butter chicken with warm naan bread or fragrant basmati rice to soak up the delicious, creamy sauce.

Which Makhani Chicken Variations to Try

• Vegan Butter Chicken: Swap chicken with firm tofu or plant-based chicken alternatives, using same marinade and cooking method while replacing yogurt with coconut yogurt.
• Low-Carb Version: Substitute rice with cauliflower rice or zucchini noodles to reduce carbohydrate content while keeping the rich sauce intact.
• Spice-Sensitive Option: Reduce chili powder by half and replace green chile pepper with mild bell pepper for a gentler flavor profile that won’t overwhelm your taste buds.
• Dairy-Free Adaptation: Replace heavy cream with coconut cream and use plant-based butter to maintain the creamy texture without dairy ingredients.

How to Serve Makhani Chicken

• Serve Generously: Ladle this creamy butter chicken over steamed basmati rice, making sure each plate gets a generous helping of that rich, velvety sauce.
• Garnish Wisely: Sprinkle fresh chopped cilantro and a drizzle of cream on top to add a bright, cool contrast to the warm spices.
• Bread Companion: Grab some warm naan bread to soak up every last drop of the delicious sauce – trust me, not a single bit should go to waste.
• Cool Drink Pairing: Complement the dish’s spiciness with a chilled mango lassi or a crisp Indian beer that will balance the rich flavors perfectly.

Best Storage Methods for Makhani Chicken

• Refrigerate leftover butter chicken in an airtight container for up to 3 days, making sure to seal it tightly so your fridge doesn’t absorb those amazing spices.
• Reheat gently in a covered pan on low heat, adding a splash of water to keep the sauce smooth and prevent your chicken from drying out.
• Freeze portions in freezer-safe containers for up to 2 months, which works great when you want a quick meal without starting from scratch.
• Transform your leftovers into a killer wrap by shredding the chicken and rolling it in a warm tortilla with fresh herbs and a dollop of yogurt.

Makhani Chicken FAQs Explained

Makhani Chicken Recipe

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4.8 from 29 reviews

• Total Time: 2 hours 21 minutes
• Yield: 4 to 6 1x

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Description

Makhani chicken brings pure comfort straight from Northern India’s kitchens, delivering a creamy tomato sauce that hugs tender chicken pieces with warm spices. Generous spoonfuls over fluffy basmati rice guarantee a delicious dinner that connects your plate to traditional Delhi cooking traditions.

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Ingredients

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Main Ingredients:

• 1.75 pounds chicken breast halves
• 2 cups tomato puree
• 1 cup yogurt
• 1 cup heavy cream
• 1 cup water

Spices and Seasonings:

• 3 tablespoons lemon juice
• 2 tablespoons chili powder
• 1.5 teaspoons garam masala
• 1 tablespoon garam masala
• 0.5 teaspoon dried fenugreek leaves
• Salt to taste

Aromatics and Oils:

• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 tablespoons garlic paste
• 1 tablespoon chopped garlic
• 2 tablespoons ginger paste
• 1 tablespoon ginger paste
• 1 tablespoon chopped green chile pepper
• 1 tablespoon honey

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Instructions

1. Grab 1 ¾ pounds chicken breast and mix with 2 tablespoons lemon juice, 1 tablespoon chili powder, salt, 1 cup yogurt, 2 tablespoons olive oil, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons melted butter, and 1 ½ teaspoons garam masala in a large bowl. Ensure your chicken is completely coated and refrigerate for at least 2 hours.
2. Melt 1 tablespoon butter in a large pan over medium heat at 350°F. Add 1 tablespoon garam masala, 1 tablespoon ginger paste, 1 tablespoon chopped garlic, and 1 tablespoon chopped green chile pepper. Sauté for 60 seconds until fragrant.
3. Pour in 2 cups tomato puree and 1 cup water. Sprinkle 1 tablespoon chili powder and salt to taste. Drizzle 1 tablespoon honey and add ½ teaspoon dried fenugreek leaves. Reduce heat and let the sauce simmer for 10 minutes, stirring occasionally.
4. Transfer the marinated chicken into the simmering sauce. Cook for 15-18 minutes, ensuring chicken reaches an internal temperature of 165°F.
5. Stir in 1 cup heavy cream and reduce heat to low. Simmer for another 5 minutes, allowing the sauce to thicken and flavors to meld together.
6. Remove from heat and let the dish rest for 3-4 minutes before serving. Garnish with fresh herbs if desired and enjoy with steamed basmati rice or warm naan bread.

Notes

• Marinate the chicken for a full 2 hours or overnight for deeper flavor and more tender meat.
• Use fresh ginger and garlic paste for the most authentic and robust taste in your sauce.
• Adjust the chili powder to control the heat level, making the dish mild or spicy according to your preference.
• For a lighter version, substitute heavy cream with Greek yogurt or coconut milk to reduce calories while maintaining a creamy texture.

• Prep Time: 2 hours
• Cook Time: 21 minutes
• Category: Chicken
• Method: Simmering
• Cuisine: Indian

Nutrition

• Serving Size: 4 to 6
• Calories: 370 kcal
• Sugar: 8 g
• Sodium: 350 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 10 g
• Fiber: 2 g
• Protein: 30 g
• Cholesterol: 110 mg