Chicken Makhani Recipe

Chicken Makhani Recipe
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Do not think it to be some alien dish by the name. Chicken Makhani is nothing but butter chicken or what we call murgh makhani. This Mughlai dish can make anyone drool as it is loaded with a variety of spices and dairy products like butter, cream and yogurt. A Punjabi dish, chicken makhani was an innovation made in the kitchen of Moti Mahal Delux, and has now become famous internationally.
Chicken Makhani Recipe
Difficulty Average
Rating 9.8 / 10 (8 votes)
Recipe Type Non Veg.
  • 450 gms Boneless Chicken Thighs
  • 1 tbsp Peanut oil
  • 1/4 tsp Cayenne Pepper
  • 1 pinch Salt
  • 1 pinch Black Pepper
  • 2 tbsp Butter
  • 2 tsp Lemon juice
  • 1 tbsp Ginger-Garlic paste
  • 1 tsp Garam Masala
  • 1 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/4 cup plain Yogurt
  • 1 cup Cream
  • 1 cup Tomato Puree
  • 1 Bay Leaf
  • 1 Shallot (finely chopped)
  • 1/4 White Onion (chopped)
  • 1 tbsp Cornstarch
  • 1/4 cup Water
How to make Chicken Makhani:
  • Heat 1-tablespoon oil in a large saucepan over medium high heat.
  • Saute shallot and onion until it becomes soft and translucent.
  • Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
  • Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in cream and yogurt.
  • Reduce heat to low.Now again heat it for 10 minutes, stirring frequently.
  • Season it with salt pepper. Remove from heat and set aside.
  • Heat 1-tablespoon oil in a large heavy skillet over medium heat.
  • Cook the chicken until it turns lightly browned, about 10 minutes.
  • Reduce heat, and season with 1-teaspoon garam masala and cayenne.
  • Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
  • Stir cooked chicken into sauce.
  • Mix together cornstarch and water, and then stir into the sauce.
  • Cook for 5 to 10 minutes, or until thickened.