What is Chicken Makhni?
Chicken makhni, often called butter chicken, is a North Indian classic loved worldwide. It’s a creamy curry where marinated chicken simmers in a tomato-based gravy enriched with butter, cream, and spices. Unlike fiery curries, it offers a smooth texture, gentle sweetness, and balanced flavours. Its charm lies in versatility — perfect for festive meals or casual dinners. Pair it with naan, and you get tender chicken in a rich, buttery sauce that feels both indulgent and comforting.
A Short History and Origins to Chicken Makhni
Chicken makhni was born in Delhi in the mid-20th century, when chefs turned leftover tandoori chicken into a new dish by simmering it in a rich sauce of tomatoes, butter, and cream. This clever creation reflected the bold, hearty spirit of Punjabi kitchens and soon became a restaurant favourite. From Delhi, it spread worldwide, earning its place as one of the most popular Indian dishes, celebrated for blending tradition with comfort.
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Key Ingredients You Need to Chicken Makhni
Great chicken makhni begins with quality chicken — bone-in for depth or boneless for ease, always well-marinated. Tomatoes form the sauce base, while butter, cream, and yogurt add richness. Kasuri methi gives the dish its signature aroma. Spices like garam masala, cumin, coriander, and red chilli powder build warmth and colour, balanced by garlic, ginger, and a touch of sugar or honey. Together, these elements create the silky, flavorful curry that defines chicken makhni.
Chicken: Choice & Cuts
The cut of chicken shapes the dish’s flavour and texture. Bone-in thighs or drumsticks add richness and stay juicy as they simmer. Boneless breast cooks faster but can dry out, so larger chunks and longer marination help. For extra depth, some chefs char the chicken over a flame or grill before adding it to the sauce, giving it that smoky, restaurant-style taste.
Dairy: Butter, Cream, and Yogurt
Butter gives chicken makhni its signature velvety richness, best used unsalted for balance. Cream smooths the spices and adds luxury, while yogurt in the marinade tenderises and deepens flavour. Healthier swaps like cashew paste or evaporated milk work, though they create a lighter, less indulgent dish.
Tomatoes, Aromatics & Kasuri Methi
Tomatoes form the base of chicken makhni, roasted or sautéed for sweetness and pureed for a silky sauce. Garlic and ginger paste add bold depth, while kasuri methi — dried fenugreek leaves — gives the dish its iconic aroma and a subtle, bittersweet finish. Even a pinch can transform the curry into something complete and harmonious.
Spices: Garam Masala, Red Chilli, Fenugreek
In chicken makhni, spices create depth, not just heat. Garam masala adds warmth with notes of cinnamon, cloves, and cardamom. Red chilli powder brings colour and adjustable heat, with Kashmiri chilli prized for its vibrant hue. Fenugreek, in leaf or powder form, gives the dish its signature flavour, while cumin and coriander add balance for a layered, aromatic sauce.
Marination: Why It Matters
Marination makes chicken makhni tender, juicy, and flavorful. Yogurt, lemon juice, and spices break down proteins, enhancing taste and texture. Longer marination, ideally overnight, gives the best results, though even 1–2 hours helps. A touch of oil locks in moisture and aids browning, setting the foundation for the dish’s rich flavours.
Marination tips and timing
For best results, always marinate the chicken in the refrigerator to prevent bacterial growth. Keep salt levels moderate at the beginning, since you can adjust seasoning once the sauce is ready. If you’re pressed for time, even a quick 30–45-minute marinade with yogurt and ginger-garlic paste will infuse the chicken with some flavour.
However, patience truly pays off; an overnight marinade creates a depth that’s hard to replicate. Also, before cooking, bring the chicken to room temperature. This simple step ensures even cooking and prevents the chicken from becoming tough due to sudden exposure to heat.
Making the Chicken Makhni Gravy (Masala Base)
The gravy is the soul of chicken makhni, built patiently for depth and silkiness. Tomatoes are roasted and pureed into a smooth base, then enriched with ginger-garlic paste and spices. Slow cooking until the oil separates unlocks full flavour. Finally, butter and cream are stirred in, blending richness with spice. Gentle simmering lets the sauce mature into the signature velvety makhni.
Roasting and pureeing tomatoes
Tomatoes form the backbone of the sauce, so how you treat them makes all the difference. Many chefs recommend roasting them on high heat, either in a hot pan or under a broiler, until their skins blister and char slightly. This caramelisation removes raw sharpness and imparts a smoky depth. Once roasted, the tomatoes are blended into a smooth puree that acts as the silky body of the gravy.
Avoid reducing it too much at this stage; the sauce should be thick yet fluid, not pasty. If you’re short on time, canned tomato puree is an excellent shortcut, but give it extra cooking time to mimic the slow transformation of fresh tomatoes. Think of this step as painting the background of a canvas — it sets the tone for everything else.
Onion vs No-Onion: The Debate
Some cooks insist chicken makhni should be onion-free, letting tomatoes and cream define its flavour. Others add sautéed onion for sweetness and body. Without the onion, the dish is tangier and creamier; with it, the sauce gains caramelised depth. If used, onions must be simmered until golden brown. In the end, it’s a matter of preference.
Balancing acidity, sweetness, and richness
Balance is everything in chicken makhni. Tomatoes, no matter how carefully roasted, often bring acidity that needs tempering. A pinch of sugar or honey works wonders to soften the tang without making the dish cloyingly sweet. Some cooks even toss in a peeled carrot while simmering the tomatoes; the natural sugars from the carrot gently mellow the sauce.
On the other side of the equation, butter and cream provide richness. Too much, however, can make the sauce heavy and mask the spices. The trick is to taste as you cook, adjusting one element at a time until the flavours feel like they’re holding hands instead of fighting for attention.
Cooking Methods: Stove, Oven, or Tandoor
While the sauce is universal, how you cook the chicken itself dramatically influences the final dish. On a regular stovetop, the process is straightforward and beginner-friendly. However, using a tandoor or oven introduces a smoky character that feels unmistakably restaurant-style. Think of these methods as different brushstrokes — each one paints the same picture but with its own texture and personality.
Stovetop method step-by-step to Chicken Makhni
On the stovetop, you begin by searing marinated chicken in a hot pan. The aim is not to thoroughly cook the chicken but to achieve light browning that locks in juices. Once seared, the chicken is removed and set aside while you prepare the masala. Into the simmering tomato base, you reintroduce the chicken, allowing it to gently cook in the gravy for 10–12 minutes.
This dual cooking method — partial searing followed by simmering — ensures that the chicken stays juicy while soaking up the flavours of the sauce. Finally, butter and cream are swirled in, thickening the curry and giving it that glossy finish. This method is simple, efficient, and ideal for everyday cooking.
Tandoori/Oven Method for Smoky Flavour
For a restaurant-style touch, roast marinated chicken in a hot oven or tandoor until lightly charred, then add it to the gravy for a smoky contrast to the creaminess. Some cooks even use the coal-smoking method, where hot coal, drizzled with ghee, briefly perfumes the curry with a subtle, signature aroma.
Finishing Touches: Butter, Cream & Kasuri Methi
The final step elevates curry into authentic chicken makhni. Butter and cream are stirred off the heat to keep their silky texture, followed by a sprinkle of crushed kasuri methi for its signature aroma. A swirl of cream or a knob of butter on top adds both indulgence and presentation, completing the golden-red dish.
Serving & Pairings
Chicken makhni isn’t meant to be eaten alone — it demands company, and the choice of sides can elevate the entire meal. The sauce is so rich and flavorful that it begs for something to scoop it up or soak it in.
Best breads: naan, roti, kulcha
Naan is the undisputed champion here. Soft, pillowy, and slightly charred from the tandoor, naan soaks up the gravy like a sponge and makes every bite heavenly. Kulcha, with its chewy texture, offers another delightful pairing, often filled with onions or potatoes for added flavour. For a lighter, everyday option, simple roti works beautifully, balancing the richness of the curry with its wholesome simplicity. Each bread brings a different experience, so choose according to mood and occasion — indulgence calls for naan, tradition for roti, and variety for kulcha.
Rice options: jeera rice, pulao, plain basmati
For those who prefer rice, chicken makhni pairs seamlessly with fragrant grains. Jeera rice, with its gentle cumin flavour, complements without competing. A lightly spiced pulao adds texture and subtle seasoning. At the same time, plain steamed basmati rice provides a clean, fluffy base for the creamy sauce. Rice acts like a stage, letting chicken makhni take the spotlight while still holding the dish together.
Variations & Modern Twists
Although chicken makhni is a classic, its adaptability has inspired countless variations across kitchens worldwide. Some stick closely to tradition, while others add creative spins that keep the dish fresh and exciting.
Paneer Makhni and vegetarian versions
Vegetarians need not miss out, because paneer makhni is just as delightful. Paneer cubes absorb the rich sauce, creating bites that are soft on the outside and creamy within. Similarly, roasted cauliflower, mushrooms, or even soy chunks can be used to make hearty vegetarian alternatives. Vegan versions swap chicken for tofu and replace cream with cashew or coconut cream. Each variation retains the dish’s spirit while opening the door to different dietary preferences.
Low-fat and lighter versions
For those conscious of calories, lighter versions are possible without completely sacrificing richness. You can reduce butter and cream and replace them with blended cashews, almonds, or low-fat yogurt. A slight drizzle of ghee can replicate some of the buttery flavour without overwhelming heaviness. These lighter adaptations allow you to enjoy the comfort of chicken makhni more often without feeling weighed down.
Storing & Reheating Leftovers
One of the best things about chicken makhni is how well it stores. The flavours actually deepen overnight, making the dish taste even better the next day. To store, let the curry cool completely before transferring it to airtight containers. When reheating, always use gentle heat. A splash of water, milk, or cream helps revive the sauce to its original consistency. Avoid boiling, as it can cause the sauce to split and the chicken to toughen. Reheated properly, leftovers taste almost identical to freshly made curry, making it a perfect make-ahead dish for busy weeks or special occasions.
Nutrition & Health Considerations
Chicken makhni is rich but can fit into a balanced diet. Lean chicken offers protein, and tomatoes add vitamins, while butter and cream contribute calories and fat. Portion control and smart swaps — such as opting for cashews instead of cream, using less butter, or choosing whole-wheat sides — make it lighter. Enjoyed in moderation, it remains a comforting yet adaptable dish.
Common Mistakes and How to Avoid Them
Rushing the tomato base leaves a raw taste, so cook it until the oil separates. Add cream only at the end to prevent splitting. Avoid overcooking chicken, as it dries quickly in the sauce. And never skip kasuri methi — it’s the finishing touch that defines authentic chicken makhni.
Pro Tips from Chefs and Home Cooks
Professional chefs and seasoned home cooks have a few secrets up their sleeves when it comes to chicken makhni. One tip is to add a small pinch of baking soda to the marinade — it enhances tenderness, but you must use it sparingly. Another is to lightly toast whole spices before grinding them, which releases essential oils and intensifies flavour.
For stunning colour without excessive heat, Kashmiri red chilli powder is a favourite. Some chefs also recommend straining the tomato puree before cooking to guarantee a smooth, restaurant-style sauce. And for that elusive restaurant smokiness, the coal-smoking method never fails to impress.
Conclusion to Chicken Makhni
Chicken makhni is North Indian comfort at its finest — rich yet balanced, indulgent yet approachable. Born from humble leftovers, it has become a global favourite. Whether kept classic, lightened up, or adapted, its charm lies in patience and balance, rewarding you with a dish that feels both celebratory and comforting.
FAQs to Chicken Makhni
Q1: Can I make chicken makhni without cream?
Yes. Cashew paste, almond paste, or even coconut cream can be used as substitutes. These options mimic creaminess while offering different flavour profiles.
Q2: How do I get the smoky tandoori flavour at home?
You can char the chicken under a broiler, grill it briefly on an open flame, or use the coal-smoking technique, where hot coal is placed in the curry with a drop of ghee and covered for a few minutes.
Q3: Is chicken makhni healthy?
It depends on how you prepare it. Traditional versions are rich in butter and cream, but using lean cuts of chicken, reducing fat, and pairing with whole grains can make it healthier without losing too much flavour.
Q4: Can I prepare chicken makhni in advance for a party?
Definitely, the sauce can be made ahead and refrigerated, while the chicken can be cooked separately. Combine them before serving, and you’ll find the flavours have deepened beautifully overnight.
Q5: What’s the secret ingredient that makes Chicken Makhni authentic?
Kasuri Mathi, or dried fenugreek leaves, is often called the soul of chicken makhni. Combined with butter and cream, it creates the distinctive aroma and finish that defines the dish.