Indian Butter Chicken/Chicken Makani

Butter Chicken/Chicken makani is one of my favorite Indian dish. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting a spice level. Serve with basmati rice and naan bread. We need to grill a chicken either in a pan, tandoor or oven first, then cook it up in the rich and creamy gravy. I served it with Jeera Rice, which my son love that much. Try and let me know know how its turn out for you.

Serves : 3-4

Prep Time : 10 mins       Cooking Time : 30 mins




To Marinade Chicken:

Chicken : 1/2 kg (Bone or Boneless)

Ginger Garlic Paste : 1 tsp

Red chilly powder : 1 tsp

Coriander Powder : 2 tsp

To make a Gravy:

Cumin seeds : 1 tsp

Green Chilly : 2

Ginger Garlic paste : 2 tsp

Cashews : 10

Onion : 1 small sized chopped

Tomato : 3 large

Red chilly powder : 1 tsp

Coriander Powder : 2 tsp

Kastoori methi/Dry methi leaves : 1 tsp

Ketchup : 1 big tbsp

Heavy Cream : 1/2 cup

Garam Masala : 1 tsp

Food Color : 1/2 tsp (optional)

Butter : 1 tbsp

Sugar : 1 tsp

salt to taste


  1. Cut Chicken into bite pieces. Wash 2 or 3 time with turmeric powder. Then ingredient under “To marinade”. Mix well. Allow it to marinade for 1 hour. Then heat oil in a pan, spread marinade chicken. Cook it on medium low heat, till it become soft. Transfer it to plate, keep aside.

2. In the same pan, add cumin seeds, onion, green chilies, Ginger garlic paste,cashews. Saute it well to golden brown color. Then add in chopped tomatoes with sugar, salt, red chilly powder, coriander and mainly kasthoori methi. Cook it till tomatoes got mushy. Allow it cool down completely. Blend them to a smooth puree.

3. Melt butter in a pan, add a blended smooth puree in it. Add in secret ingredient tomato ketchup and pan grilled chicken in a gravy. Allow it to boil for 5 mins on medium heat. So that chicken will observes juice of gravy.

4. Add food color if you are adding, mix well. Keep on low heat, add heavy cream, allow it to boil for 2-3 mins. Turn off heat. Now add garam Masala powder, mix well. Rest it on heat for 10 mins.

Tada. Your Chicken Makhani/Butter chicken ready. Serve Hot with Jeera Rice, bread or with pulao.20170416_130048

Notes :

  1. If you dont like add heavy cream, can add half & half. Or you can add equal amount of milk and cream.
  2. Dont skip to add tomato ketchup. This is a secret of Makhani’s
  3. Add garam masala powder add last only.

5 Comments Add yours

  1. InspiresN says:

    Wow these are my kids favorites ! will try out this version sometime


    1. Sure. Let me know how it turn out. Thank u

      Liked by 1 person

      1. InspiresN says:

        Sure will do !!

        Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.