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Chicken Makhani with Basmati Rice and Garlic and Coriander Naan

RECIPES15 commentsMar 23, 2020 by Serena

Here's a superb scratch dish, and an introduction into the fine art of curry making. Juicy chunks of chicken fried with your own masala then simmered to perfection and finished with double cream and coriander. Served with our own naan.

Most Mughlai and Punjabi restaurants will serve you a plate of this goodness as do dhabas and street vendors. I could devour into an entire dish all by myself. Soft roomali rotis, naan or flaky parathas scooping up the thick spiced gravy of butter chicken along with succulent morsels of tandoori chicken with charred edges brings sheer delight with every mouthful. The heat/ spice of the dish combines with the rich gravy and slight sweetness that make it very hard to resist.

With most dishes that have found memories it's the taste that lingers on even years later. Cooking Butter Chicken at home has always for me been about getting the flavours just right and like I knew they should taste. This recipe is one that I can say is an absolute hit every single time with family and friends. There's no calorie counting here I can tell you that now! There's a copious quantity of butter (after all it is butter chicken!), cream and honey. But I assure you it's worth every spoonfull.

Research to understand the Chicken Makhani

The checken is marinated & grilled before adding it to the makhani sauce. Tandoori chicken pieces added to the sauce enhance the flavour of the overall dish. Follow my recipe for Tandoori Chicken and can even be done a few hours in advance. Once the chicken is cooked set aside and procees to make the makhani sauce below. Fenugreek leaf powder is available at Asian stores or you can even grind dried fenugreek leaves.

Butter chicken or murgh makhani or Chicken makhani is a dish, originating from the Indian subcontinent in which the chicken is spiced up eith tomato sauce. Butter chicken is one of the most delicious, popular and lip-smacking dishes that's been loved by many across the word. Served with kulcha or naan is a delight wich most Indians love during their weekend restaurant visits.

Basic preparation of Chicken

Chicken is marinated for several hours in a dahi (Yogurt), lemon juice, and spice mixture. The spices mainly include garam masala, pepper, coriander, cumin, ginger, garlic, turmeric, and chili. The chicken is usually cooled in a traditional clay oven (also known as tandoor), but maybe roasted, grilled, or pan-fried. It is served in a mild curry sauce that includes butter. There are many variations on the spicing and composition of the sauce.

Spices include cloves, cinnamon, coriander, pepper, cardamom, cumin and fenugreek (kasuri methi). Cashew paste is also used as a thickening agent. Garnishes can include butter, coriander, cream, green chilies and fenugreek. Without butter you simply can't have butter chicken. So after adding the apices and tomato sauce, adding more heavy cream and butter is a must. I know it's a high-calorie meal wich is a full-fat dairy meal, buttery, creamy, spiced up with sauce. But let me tell you once in a week or so it's perfectly fine. Forget everything on that day and just enjoy this delicious authentic butter chicken recipe.

Chicken is marinated for several hours in a dahi (yogurt), lemon juice, and spice mixture.

Fully recipes directions

It is one of the most loved chicken dishes in India. A quick 40-minute butter chicken recipe which is creamy and fully packed with flavors. Usually, it is served with a naan roti or long grain basmati rice. This recipe will it self produce an adequate amount of sauce but if you want more sauce then add some more tomato sauce or cream. Though it will enhance the flavor but adding it in more amount can even make it worse. So be careful!

prep: 10 mins

cook: 3 hrs - 4 hrs



serves 2 or 4 with

other meals food


  • 750g chicken breast
  • 50g butter
  • 1 tin chopped tomatoes
  • 1 onion
  • 2 garlic clove
  • 2 tsp chili powder
  • 2 tsp ginger, ground
  • 3 tsp turmeric, ground
  • 1 lemon
  • 300g basmati rice


  • Preheat oven to 375 degrees. In a skillet melt a few tablespoons of butter over medium heat. Stir in garlic and onion and cook slowly about 15 miniutes unti the onion caramelizes to a dark brown.
  • In a saucepon over medium-high melt the remaining butter heat along with the heavy crea, tomato sauce, cayenne pepper, salt and garam masala. Reduce heat to medium-low and simmer for 30 minutes, stirning occasionally. Then stir in carameized onions.
  • In the meantime toss the cubed chicken breast with vegetable oil untill coated and season with tandcori masala.
  • On a preheated oven bake chicken for 12 minutes until no longerr pink in the center. Now, add the chicken to the sauce and simmer for 5 more minutes.
  • Garnish with cilantro and serve with naan or rice.

Nutrition Facts

  • Per Serving: 367 calories;
  • 26.2g fat;
  • 5.7g Carbohydrates;
  • 2.30g protein;
  • 81mg cholesterol;
  • 64mg sodium.


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