Chicken Makhani

Chicken Makhani, better known as Butter Chicken, is a classic from North India. The dish originated in Delhi and is known for its velvety tomato sauce, rich buttery aromas and subtle spicing.

Serves: 4
Preparation: 15 minutes (plus 45 minutes marinating)
Cooking: 25 minutes
Total time: approx. 1 hour 25 minutes

Ingredients

For the chicken and marinade

• 600 g chicken thigh fillets
• 150 g full-fat yoghurt
• 1 tablespoon lemon juice
• 1 teaspoon Kashmiri chilli powder (or mild paprika)
• 1 teaspoon ginger-garlic paste
• ½ teaspoon salt

For the sauce

• 3 tablespoons unsalted butter
• 1 small onion
• 1 teaspoon ginger-garlic paste
• 200 ml tomato passata
• 1 tablespoon tomato purée
• 1 teaspoon Kashmiri chilli powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 100 ml double cream
• 1 teaspoon garam masala
• 1 teaspoon dried kasuri methi
• Salt

Preparation

• Cut the chicken thigh fillets into large pieces.
• Mix the yoghurt, lemon juice, Kashmiri chilli powder, ginger-garlic paste and salt into a smooth marinade.
• Add the chicken and mix well so that all pieces are coated.
• Leave the chicken to marinate for at least 45 minutes.
• Finely chop the onion.

Method

1. Melt the butter in a large pan over a medium heat. Add the finely chopped onion and cook gently until soft and translucent.
2. Add the ginger-garlic paste, Kashmiri chilli powder, ground coriander, ground cumin and ground turmeric, and fry briefly until fragrant.
3. Add the tomato purée and cook for 2 minutes to reduce the acidity.
4. Add the marinated chicken and the tomato passata, and stir everything well.
5. Let it simmer gently for 15 minutes until the chicken is cooked through and the sauce has thickened.
6. Add the double cream and stir gently.
7. Finally, add the garam masala and the crumbled kasuri methi, and heat through briefly.
8. Taste and season with salt if needed.

Kasuri methi are dried fenugreek leaves. They are widely used in North Indian cooking and give dishes a warm, lightly nutty and subtly bitter flavour. In Chicken Makhani, kasuri methi helps balance the creamy tomato sauce and gives the dish its distinctive, authentic aroma.