Chicken Makhani – Daniel M. Hendricks
Chicken Makhani
Chicken Makhani


For the chicken marinade:

1Cut each chicken breast into two pieces.

2Make the marinade by mixing together all of the ingredients, including the chicken, together. Coat well.

3Cover and place overnight in the fridge. (The marinade might not look as bright red as you'd imagine, but when it is cooked in the oven, the color changes.)

For the butter chicken:

1Fry the onions and butter together in a large pan until the onion is golden brown.

2Add the chicken marinade and fold in the coriander and the cream.

3Stir over a low heat for 10 minutes until everything has combined well and then tip into a large casserole dish.

4Place in a preheated oven (350°F) for 60 minutes.

5Serve with basmati or jasmine rice (my preference) and roti or garlic naan. No minute rice!

Chicken Makhani


June 3, 2016

This is our recipe for butter chicken (chicken makhani). For those who don't have a cultured pallet, it may be an acquired taste, but we like it.

  • Prep: 30 mins
  • Cook: 1 hr


Marinade Ingredients

5 boneless, skinless chicken breasts

1 cup cup plain yogurt

1 tbsp ginger paste

3 garlic cloves, pressed

7 tbsp finely ground almonds

2 red chili peppers, finely chopped

1/8 tsp ground cloves

1 tsp cinnamon

1 tsp garam masala

6 cardamon pods, crushed

1 can petite diced tomatoes (14oz)

5 tbsp tomato paste

1 tsp salt

Butter Chicken Ingredients

1 large onion, finely chopped

7 tbsp butter or margarine

2 tbsp ground coriander

3 tbsp heavy whipping cream

Daniel M. Hendricks