Makhani Chicken (Indian Butter Chicken) Recipe

Excellent! If you love to spend hours in the kitchen, this recipe is for you. Great taste, but not so easy or quick to make. I've tried recipes that are just as good, with easier and faster preparation, so I won't be trying this one again. But it is excellent! To the person who "didn't get the taste of butter chicken at all," your name implies that you may be Indian, so maybe you know more about this subject than I do but: welcome to the world of Butter Chicken. I often eat at Indian restaurants and usually order butter chicken (it is my most favourite dish in the world). I have had butter chicken that is mild, spicy, sweet, bland, yellow, orange, red, almost greenish, creamy, not at all creamy, tomatoey, coconutty, with and without nuts and raisins. Such is the variety of butter chicken recipes - it depends on which part of India the chef hails from. Perhaps this recipe did not tickle your fancy, but it IS butter chicken. Marination in yoghurt is the key to tender chicken, the longer you marinate, the better. I always marinate the chicken the night before, or in the morning.

Excellent butter chicken. I let the chicken marinate overnight. I have made it several times, each time better than the last. I liked reducing the chili powder in the sauce by about half, and adding half of tablespoon of red curry powder. Like many reviewers, I have found that less tomato puree is better, I use about 1 and 1/4 cup, instead of 2 cups.

I am so happy to finally have made an Indian meal at home that actually tastes Indian. I made some modifications: I added about 1/2 tsp of coriander, 1/2 tsp cumin, 1/2 tsp turmeric, 1/2 tsp curry powder, 1/4 tsp cinnamon, and 1/4 tsp cayenne pepper to the yogurt marinade. I cooked this in a large saucepan, sauteed a shallot and some white onion in peanut oil, then added the chicken mixture to only 1 cup tomato puree and 1 tbsp honey (nothing else in the third list). I simmered the mix over medium heat for 10 minutes, added 1/4 cup of ground cashews and 1/4 cup more yogurt then simmered for another 10 minutes.

This recipe is truly amazing! I did improvise a little, due to time sensitivity, and of course, taste :) First off, I marinated 2 1/2 lbs boneless chicken for 1 hour with the ingredients from category 1 & 2. Then, I placed them in a baking tray (one that lets fat drip, but in this case, any excess sauce) and placed in the oven for 20-30 mins as needed. I improvised to 1 full stick of butter rather than the few Tbsp it called for (considering it's called "Butter Chicken")but followed the rest of the recipe for the sauce making as directed. At the end, I tasted it and realized we needed a bit more honey and a dash of nutmeg, to give it that butter chicken kick... fabulous! And I am giving this guy a 5 star- since this was my first attempt to making this dish that I soooo loved. It brought back soo many memories, and I swear that I have not in a looonngg while tasted Chicken Makhani like this... Thanks for posting it!

This recipe was not only fun to make, it was so good that after we cleared the table, our dinner party guests were crowded around the mostly empty pot in the kitchen, scraping spoonfuls of sauce into their mouths. I used fresh garlic and ginger, and and changed the cooking times a bit to emulate the "next day" effect. I made the red sauce right after putting the chicken in the second marinade, and throughout the day I would heat it up and then let it cool down. When it was time to cook the chicken, I just slapped the whole baking dish with the raw chicken and marinade into the oven for about 20 minutes, and then I scraped it all into the red sauce after that, let that simmer for 20 minutes, added the cream and then let it simmer for another 30 minutes or so, both times without the lid so the sauce thickened up perfectly. Perfect amount of spice as is, even for our group of varying sensitivity - I think the trick is the longer you simmer, the mellower it gets.

This recipe turned out really well, though I made a few changes. I roasted garlic for the garlic paste, added pureed caramelized onions to the sauce, and used a mix of tomato sauce and paste in lieu of the tomato puree. Will definitely be making this again.

Delicious ! I minced fresh garlic and added a small amount of oil to make the garlic paste; did the same thing with fresh ginger root to make ginger paste. For the tomato puree, I used a can of crushed tomatoes, which worked out fine, and I omitted the fenugreek altogether. There's no need to skewer the chicken pieces unless you really want to. Once the chicken has finished in the oven, use a slotted spoon to remove the pieces, and discard the remaining liquid (about a cup). Serve over basmati rice and with naan bread.

I thought the recipe was excellent. the only change was i used less puree 10.75 oz with 3/4 cup of water and used 3.14 lb of thighs. everything else as the recipe said. very good.

Pretty good, I made it in my Pressure cooker and it turned out great. I subbed in greek yogurt instead of plain, and at first it seemed to overpower everything else, but after the 10-15 minutes of simmering the flavors melded together.

Everyone liked this! I didn't cook the chicken in the oven, but used the stovetop in a skillet. All other steps were as written, except I didn't have fenugreek leaves and added cilantro at the end instead.

Mmmmmm!!! Used 2.5 lbs split breasts. Since I was using bone-in pieces, I doubled all other ingredients EXCEPT tomato puree. Added a dash of curry powder to both marinade & sauce. Used 1 cup of tomato sauce instead of 2 cups tomato puree. Added one can of diced tomatoes in place of the 2nd cup of tomato puree. Forgot to add the cream but didn't notice. Also I now have a lot of extra sauce to use for another meal...darn!

We loved this dish. I used mild chili peppers for less heat and while it still had some (especially the next day), it was tolerable and I cannot imagine the flavors without them. I added frozen peas for my vegetables. I also used simple syrup only because I was out of honey. Definitely will be making this again.

AMAZINGLY FANTASTIC!!!!! This is my FIRST ever cooking review......why, cos I am seldom 100% with any recipe or I need to adjust it so much. This is one of the best curry recipes I have ever tried to cook and I am now cooking it for the third time this year!!!! ITS DELCIOUS, I love the creamy texture but its still spicy (I added lots more chillies) . I have been looking for something that's NOT tomato based for sooo long........YOU MUST TRY!!!!

I've made a lot of butter chicken recipes and this is one of the best. Yes, spicier than most, but I loved that.

So delish! I left out the fenugreek leaves and used a little more honey. I also used a 4 oz can of green chilies.

Great flavor and easy to make. I added some cashews and cilantro.

Honestly one of the best I’ve tried.

Warm and cozy dinner! Will make again.

This was fabulous! Always wanted to attempt making Indian Food, but, didn't know where to start. My first attempt! Amazing! I read some reviews and only changed the amount of cayenne pepper. I think instead of 1/2 teasp, I put in 1 or 2 Tablespoons! I like it HOT! Thanks for a great recipe!

Didn’t have fenugreek, so used curry powder instead