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Chicken Makhani (Restaurant Style Butter Chicken)

This is one of the simplest and one of the most popular Indian dishes around the world. My Chicken Makhani recipe is a restaurant style curry made at home with simple and fresh ingredients and a variety of spices. Infact, my husband says it’s even better than what you get in restaurants. This dish goes perfectly well with hot naans or jeera rice.




2 chicken breasts, cut into 1 inch cubes
1 tsp ginger, minced
1 1/2 tsp garlic paste
Salt to taste
1 1/2 tsp chili powder
3 tbsp oil
1 large onion, chopped
2 tbsp butter
2 tomatoes, chopped
2 tbsp cashew nuts
1 tsp sugar
1 cup water
2 tbsp heavy cream
1/2 tsp garam masala
1 tbsp dried fenugreek leaves (Kasoori Methi)
A pinch of red food colouring, optional
Heavy cream and dried fenugreek leaves for garnishing
For cumin/jeera rice:
2 tbsp oil
2 tsp cumin seeds
2 cups Daawat Basmati Rice, soaked
4 cups water
3 tbsp coriander leaves, roughly chopped


In a bowl, mix together chicken cubes, ginger, 1 tsp garlic paste, salt, 1 tsp chili powder and 1 tbsp oil. Cover and let marinate in the refrigerator for 20 minutes.
Heat the remaining oil in a pan and add the chicken. Cook for 6-7 minutes until the chicken turns from pink to white. Take it out in a bowl and set aside.
In the same pan, add onions and 1 tbsp butter and stir. Let cook for 1-2 minutes until the onions turn translucent.
Add tomatoes, rest of the garlic paste, cashew nuts, sugar, salt, rest of the chili powder and water and stir. Let simmer for 10-12 minutes until the tomatoes become soft and start to separate from the oil.
Pour the mixture into a blender and let cool for 5-10 minutes. Blend into a very fine paste.
Strain the sauce into the same pan using a sieve. Add heavy cream, the rest of the butter, garam masala, cooked chicken, dried fenugreek leaves and stir.
Add a pinch of red food colouring if you'd like and stir.
For the cumin/jeera rice: Heat oil in a pot and fry the cumin seeds for 30-45 seconds. Add the rice and water and stir. Let come to a boil, and then lower the heat. Cover with a lid and let simmer for 10-12 minutes.
Fluff with a fork and serve with the butter chicken along with some naans.
  1. Reply

    one word…mouth watering

  2. Reply

    Looks yummy.

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