Chicken Makhani

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Main Dishes

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Chicken Makhani

Prep 10 m

Cook 25 m

Ready In 35 m

4 Servings

408 Calories


"Chicken Makhani is one of my favorite Indian dishes. It is a full flavored dish that complements the chicken well. It can be made as mild or spicy as you wish by adjusting the cayenne. Serve with basmati rice and naan bread."

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  1. 1 tablespoon peanut oil

  2. 1 shallot, finely chopped

  3. 1/4 white onion, chopped

  4. 2 tablespoons butter

  5. 2 teaspoons lemon juice

  6. 1 tablespoon ginger garlic paste

  7. 1 teaspoon garam masala

  8. 1 teaspoon chili powder

  9. 1 teaspoon ground cumin

  10. 1 bay leaf

  11. 1/4 cup plain yogurt

  12. 1 cup half-and-half

  13. 1 cup tomato puree

  14. 1/4 teaspoon cayenne pepper, or to taste

  15. 1 pinch salt

  16. 1 pinch black pepper

  17. 1 tablespoon peanut oil

  18. 1 pound boneless, skinless chicken thighs, cut into bite-size pieces

  19. 1 teaspoon garam masala

  20. 1 pinch cayenne pepper

  21. 1 tablespoon cornstarch

  22. 1/4 cup water


  1. Heat 1 tablespoon oil in a large saucepan over medium high heat. Saute shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1 teaspoon garam masala, chili powder, cumin and bay leaf. Cook, stirring, for 1 minute. Add tomato sauce, and cook for 2 minutes, stirring frequently. Stir in half-and-half and yogurt. Reduce heat to low, and simmer for 10 minutes, stirring frequently. Season with salt pepper. Remove from heat and set aside.

  2. Heat 1 tablespoon oil in a large heavy skillet over medium heat. Cook chicken until 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.

  3. Mix together cornstarch and water, then stir into the sauce. Cook for 5 to 10 minutes, or until thickened.

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