This chicken makhani recipe is one you will want to make again and again!
Gone are the days when I used to make this chicken makhani or butter chicken with my youngest daughter, Jennifer. She is far more interested in being a teenager these days.
I love including the family in the preparation of our Indian meals. With a grandchild on the way, perhaps I'll be able to carry on the tradition.
One thing I know is that when chicken makhani is on the evening menu, the whole family returns from where they are to come home for a curry feast.
It's so good and mildly spiced which young kids prefer. The photos below are of the time I made this chicken makhani recipe with Jenn when she was nine. This really is a recipe that kids love to get involved in and make too.
Jennifer was sent home from school that day with a homework assignment to write out her favourite recipe. Of course she chose butter chicken!
I decided it was time to set her free in the kitchen. She made this butter chicken from start to finish - no questions asked! I did light the tandoor oven for her but other than that, she was free to go to work with her spices.
Cooking the chicken
You don't need a tandoor, however to make this delicious butter chicken recipe. A barbecue will do just fine. You could also roast the marinated chicken in a 400f (200c) oven until nicely charred. That usually takes about 20 minutes.
The chicken can be cooked in a high oven and it's also really nice done on a barbecue. My instructions for cooking tandoori chicken on the barbecue is right here.
Jennifer may only be nine, but I promise all you butter chicken fans out there... you're going to love this one!
Looking for more authentic chicken curry recipe ideas? Try these!
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My Daughter Jennifer's Amazing Butter Chicken Recipe
Ingredients
- 18 chicken thighs – skinned and scored in three places
- Juice of three limes
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 2 chopped green chili peppers
- 1 bunch chopped coriander
- 1-tablespoon cumin powder
- 200ml plain Greek yogurt
- FOR THE BUTTER CHICKEN SAUCE
- 100ml rapeseed oil
- 3 finely sliced onions
- 1 carrot - grated
- 1-inch cinnamon stick
- 2 x bay leaves
- 2 star anise
- 6 green cardamom pods
- 1 tablespoon cumin powder
- a pinch of salt
- 1 tablespoon garlic puree
- 1 tablespoon ginger puree
- 2 x 400ml tins of chopped tomatoes
- 1 teaspoon mild paprika
- A pinch of turmeric
- 300ml double cream
- 3 tablespoons chilled butter
Instructions
- Place the chicken thighs in a large bowl.
- Squeeze the lime juice over them and leave to rest while you make the marinade.
- In a blender, blend the garlic, ginger, chili peppers, chopped coriander, cumin and yogurt until nice and smooth.
- Pour this marinade over the chicken and rub it into the flesh with your hands.
- Leave to marinade for 3 to 48 hours. The longer the better
- When ready to cook the chicken, pre-heat your oven to its highest setting and cook until the chicken begins to blacken slightly on the outside. You could of course do this in a tandoor oven or on a barbecue.
- TO MAKE THE SAUCE
- Heat the oil in a large saucepan.
- When hot, toss in the cinnamon stick, star anise, green cardamoms and the bay leaves.
- After about 30 seconds, through in the sliced onions and let them fry for about 15 minutes. Stir occasionally so that they get soft and translucent but not browned.
- After 15 minutes or so, sprinkle a little salt over the top. This will help release some of the liquid from the onions.
- Now add the grated carrot, garlic puree, ginger puree, the chopped tomatoes, paprika and turmeric.
- Let simmer for about three minutes.
- At this stage you have a decision to make. You can either leave the sauce as is or take the whole spices out and blend it to a smooth sauce. I'll leave that one to you.
- To finish, place your cooked chicken pieces in the sauce and add the cream.
- Bring this up to heat and then add the chilled butter one tablespoon at a time.
- Serve immediately with fresh naans and/or white rice.
Ann says
Very clever girl. She will have her own book for young peeps, very soon no doubt. Could make a no 1 best seller
Calogero Mira says
Greek yogurt for this butter chicken recipe? Very good.
Brooks says
Dan, your daughter's recipe looks sensational! I'm loving the flavor profiles too. Pinned for a future run in the kitchen.
Dan Toombs says
Thanks Brooks. Really glad you like the look of the recipe. Keep in touch.
Dan
Antonette says
The recipe states two green chili peppers--Where I come from, green chili specifically means New Mexico green chili, the Anahiem--which are pretty big. What specific chili are you using?
Dan Toombs says
Hi Antonette
I'm assuming you are in the US. Try jalepeno or serano chillis. 🙂
Dan
Adam says
Love your recipes.
I'm going to make your daughters recipe for my fiance as she doesnt like a lot of spice.
Do you have an android app?
Dan Toombs says
Hi Adam
Thanks for stopping by. I love that recipe and hope you and your fiance do too. No Android app yet but hope to do one soon.
Thanks
Dan
Shiona says
Hi there,
I do not have cardamom pods or cinnamon sticks but I have them in ground form, can I use that instead and if so what would the quantities be?
Dan Toombs says
Hi Shiona
You could. I would suggest adding them to taste during cooking. Add a little at a time until you like the flavour.
Thanks,
Dan
Bill says
This may be a silly question, but I assume you can use your base curry sauce in place of the sauce for this and add butter and cream. I just made a huge pot of the base sauce and would like to use it 🙂
Dan Toombs says
Hi Bill
That's not a silly question at all. The answer is yes! Just omit the part about frying the onions. Follow the recipe exactly and add base sauce instead of the water.
Thanks,
Dan
Pi says
Great recipe! For making the chicken in the oven, do they need to be on skewers? Or can the be in a lined pan with a rack to lift the chicken up off the pan? I'm using chicken thighs and planning to oven roast and then cut them into 1" cubes before placing in the sauce.
Thank you in advance for the advice.
Dan Toombs says
Hi
No need to put the chicken on skewers, a rack in the oven is fine.
Kind regards
Dan
Keivan says
Hi Dan,
How do I make this using your base sauce recipe?
Can you tell me approximate ml of base sauce to use for this recipe that you said yields 6-8 and what parts to omit?
Thanks,
Keivan
Dan Toombs says
There is not really an exact measurement for the base sauce. Just add enough to make your curry your desired consistency.
Thanks
Dan