Chicken Makhani Recipe – How to Make Creamy Indian Butter Chicken at Home
Learn how to make Chicken Makhani, a creamy and flavorful Indian butter link juniorbola chicken dish, with this easy step-by-step recipe. Perfect for dinner or special occasions!
Chicken Makhani Recipe – A Creamy Indian Classic
Chicken Makhani, popularly known as Butter Chicken, is a quintessential Indian dish that has captured the hearts of food lovers worldwide. With its rich, creamy tomato-based gravy, tender chicken, and aromatic spices, this dish is a perfect blend of tangy, sweet, and spicy flavors. Whether you’re new to Indian cuisine or a seasoned cook, this Chicken Makhani recipe will help you recreate the magic of this restaurant-style dish in your own kitchen.
What is Chicken Makhani?
Chicken Makhani is a North Indian delicacy that originated in Delhi. It features succulent pieces of chicken marinated in yogurt and spices, cooked in a luscious gravy made with tomatoes, butter, cream, and a blend of aromatic spices. The dish is known for its velvety texture and rich flavor, making it a favorite for family dinners, celebrations, and even casual meals.
Why You Should Try This Recipe
- Authentic Flavors: This recipe brings the true taste of Indian cuisine to your table.
- Easy to Make: With simple ingredients and clear instructions, even beginners can master this dish.
- Versatile: Pair it with naan, roti, or rice for a complete meal.
- Crowd-Pleaser: Perfect for dinner parties or cozy family meals.
Ingredients You’ll Need
For the Chicken Marinade:
- 500g boneless chicken (thighs or breast)
- 1/2 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1 tsp cumin powder
- 1 tbsp lemon juice
- Salt to taste
For the Gravy:
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 medium tomatoes, pureed
- 4-5 garlic cloves, minced
- 10-12 cashew nuts (soaked in warm water)
- 1/2 cup fresh cream
- 1 tsp Kashmiri red chili powder (for color)
- 1 tsp garam masala
- 1 tsp honey or sugar (optional, for sweetness)
- 1 tsp dried fenugreek leaves (kasuri methi)
- Salt to taste
Step-by-Step Instructions
1. Marinate the Chicken
- In a large bowl, mix yogurt, ginger-garlic paste, turmeric, red chili powder, garam masala, cumin powder, lemon juice, and salt.
- Add the chicken pieces and coat them well with the marinade.
- Cover and refrigerate for at least 1 hour (or overnight for best results).
2. Cook the Chicken
- Heat a pan with a little oil over medium heat.
- Add the marinated chicken and cook until lightly browned and cooked through. Set aside.
3. Prepare the Gravy
- In the same pan, melt butter and sauté chopped onions and garlic until golden brown.
- Add tomato puree and cook until the mixture thickens and the oil separates.
- Add soaked cashew nuts and blend the mixture into a smooth paste using a blender.
4. Combine and Simmer
- Return the blended gravy to the pan and add fresh cream, Kashmiri red chili powder, garam masala, and honey (or sugar).
- Add the cooked chicken pieces and simmer for 10-15 minutes, allowing the flavors to meld together.
- Crush dried fenugreek leaves (kasuri methi) between your palms and sprinkle them into the gravy for an authentic flavor.
5. Serve and Enjoy
- Garnish with a drizzle of cream and a pat of butter.
- Serve hot with naan, roti, or steamed rice.
Tips for the Perfect Chicken Makhani
- Use Boneless Chicken Thighs: They remain tender and juicy during cooking.
- Adjust Spice Levels: Tailor the amount of chili powder to your preference.
- Don’t Skip Kasuri Methi: It adds a unique aroma and depth of flavor.
- Make It Ahead: The flavors deepen if the dish is prepared a few hours in advance.
Why This Recipe Works
This Chicken Makhani recipe is designed to be simple yet authentic, ensuring that even beginners can achieve restaurant-quality results. The combination of creamy gravy, tender chicken, and aromatic spices makes it a dish that’s both comforting and indulgent.
Serving Suggestions
- Pair with garlic naan or butter naan for juniorbola garansi new member a classic combination.
- Serve with steamed basmati rice for a lighter option.
- Add a side of cucumber raita or a fresh salad to balance the richness.