Restaurant Style Indian Butter Chicken Chicken Makhani

Experience the rich and indulgent flavors of **Restaurant-Style Indian Butter Chicken (Chicken Makhani)**, a beloved North Indian classic that captures the essence of restaurant dining at home. This creamy and aromatic dish features tender, yogurt-marinated chicken thighs cooked to perfection and simmered in a luscious tomato-based curry enhanced by the warm spices of garam masala, red chili powder, and fragrant dried fenugreek leaves (kasuri methi). A generous splash of heavy cream and a touch of butter create the signature velvety texture that makes this dish irresistible. Perfectly paired with fluffy naan or fragrant steamed basmati rice, this butter chicken recipe delivers a perfect balance of heat, sweetness, and richness, ensuring every bite feels like a culinary celebration. Ideal for weeknight dinners or special occasions, this authentic delight is both comforting and crowd-pleasing.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:40 mins

Total Time:70 mins

Servings: 4

Ingredients

• 500 grams Boneless chicken thighs
• 100 grams Plain yogurt
• 2 tablespoons Ginger-garlic paste
• 0.5 teaspoons Ground turmeric
• 1 teaspoons Red chili powder
• 1 teaspoons Garam masala
• 1 teaspoons Salt
• 2 tablespoons Vegetable oil
• 3 tablespoons Unsalted butter
• 1 large Onion (finely chopped)
• 400 grams Tomato puree
• 150 milliliters Heavy cream
• 1 teaspoons Kasuri methi (dried fenugreek leaves)
• 1 teaspoons Coriander powder
• 1 teaspoons Sugar
• 2 tablespoons Fresh coriander leaves (chopped)

Directions

Step 1

In a large mixing bowl, combine yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, and 1 teaspoon salt. Add the chicken and mix well to coat. Cover and marinate for at least 30 minutes or up to 4 hours in the refrigerator.

Step 2

Heat 2 tablespoons of vegetable oil in a large skillet or grill pan over medium heat. Cook the marinated chicken until slightly charred and 80% cooked. Remove the chicken from the pan and set aside.

Step 3

In the same pan, melt 3 tablespoons of butter over medium heat. Add the finely chopped onion and sauté until golden brown, about 5-7 minutes.

Step 4

Add the tomato puree and cook for 8-10 minutes, stirring occasionally, until the oil begins to separate from the sauce.

Step 5

Reduce the heat to low and add coriander powder, remaining red chili powder, kasuri methi, and sugar. Mix well to combine.

Step 6

Stir in the heavy cream and simmer for 2-3 minutes, allowing the sauce to thicken slightly.

Step 7

Add the partially cooked chicken to the sauce and simmer for another 10-12 minutes until the chicken is fully cooked and tender.

Step 8

Garnish with fresh coriander leaves and serve hot with naan or steamed basmati rice.

Nutrition Facts

Serving size	(1422.6g)

Amount per serving	% Daily Value*
Calories	2229.6

Total Fat 166.0g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 16.8g
Cholesterol 682.3mg	0%
Sodium 2946.5mg	0%
Total Carbohydrate 76.2g	0%
Dietary Fiber 14.1g	0%
Total Sugars 39.4g
Protein 117.2g	0%

Vitamin D 48IU	0%
Calcium 402.1mg	0%
Iron 13.3mg	0%
Potassium 3496.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 65.9%

Protein: 20.7%

Carbs: 13.4%