Chicken Makhani Curry | Easy Butter Chicken in Creamy Tomato & Spice Sauce

Chicken makhani curry
Chicken makhani curry
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Chicken Makhani, often known as butter chicken, is the ultimate comfort curry — rich, creamy, and full of warm, aromatic spices. Tender chicken simmered in a silky tomato sauce creates a dish that feels indulgent yet is surprisingly simple to make at home.

If you love a good curry night, this homemade version gives you all the flavour of your favourite Indian restaurant or takeaway, but fresher, lighter, and ready in your own kitchen. .

Serving Suggestions for Chicken Makhani

  • Tandoori‑style roasted vegetables — smoky, spiced and a lovely warm contrast.
  • Steamed basmati rice — light, fluffy and perfect for catching every bit of that creamy tomato sauce.
  • Pilau rice — gently spiced and aromatic for a slightly more indulgent pairing.
  • Garlic naan or butter naan — soft, warm and ideal for scooping and dipping.
  • Plain naan or chapatis — lighter options that still work brilliantly with the rich sauce.
  • Crispy onion bhajis — add crunch and a little extra spice to the plate.
  • Saag aloo — spinach and potatoes bring earthy comfort that complements the makhani.
  • Bombay potatoes — hearty, spiced and great for soaking up the sauce.
  • Cucumber raita — cool, creamy and refreshing against the richness.
  • Mango chutney — sweet and tangy, perfect for balancing the buttery sauce.
  • Simple kachumber salad — chopped tomatoes, cucumber and onion with lemon for freshness.

Variations: Chicken Makhani Curry

  • Extra‑Creamy Chicken Makhani — add more cream or butter for a richer, silkier sauce.
  • Chicken Makhani with Cashew Cream — blend soaked cashews into the sauce for natural sweetness and velvety texture.
  • Chicken Makhani with Coconut Milk — swap some cream for coconut milk for a lighter, subtly sweet finish.
  • Chicken Makhani with Spinach — wilt spinach into the sauce for colour, nutrients and a soft, silky texture.
  • Chicken Makhani with Paneer — add paneer cubes for a vegetarian‑leaning, protein‑rich twist.
  • Chicken Makhani with Peppers — stir in peppers for gentle sweetness that complements the buttery sauce.
  • Chicken Makhani with Mushrooms — add mushrooms for earthy depth and extra savoury flavour.
  • Chicken Makhani with Fenugreek (Kasuri Methi) — increase fenugreek for a more authentic restaurant‑style aroma.
  • Chicken Makhani with Tomato‑Rich Sauce — add extra tomatoes for a brighter, tangier finish.
  • Chicken Makhani with Chilli Heat — increase chilli powder or add fresh chillies for a spicier, more vibrant curry.
  • Chicken Makhani with Lentils — stir in red lentils for thickness and comforting richness.
  • Chicken Makhani with Almonds — blend almonds into the sauce for nutty sweetness and creaminess.
  • Chicken Makhani with Broccoli — add small broccoli florets for colour and extra veg.
  • Chicken Makhani with Sweetcorn — add sweetcorn for pops of sweetness that balance the spices.
  • Chicken Makhani with Garlic‑Rich Sauce — increase garlic for deeper aromatic warmth
Chicken makhani curry

Chicken makhani curry

Chicken makhani curry with tender chicken pieces coated in a glossy, buttery tomato sauce, creating a vibrant, creamy dish with a warm, inviting colour and smooth texture
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Cook Time 40 minutes
Course Dinner
Cuisine Indian
Servings 4 people

Equipment

  • Large lidded saucepan
  • Blender

Ingredients
  

  • 2 tbsp olive oil
  • 4 chicken breasts, cut into chunks
  • 1 onion, finely chopped
  • 1 tsp ginger puree
  • 2 garlic cloves, crushed
  • 1-2 chillies, deseeded and finely chopped
  • salt and pepper
  • 2 tsp ground fenugreek
  • 3 cardamom pods, crushed
  • 2 tsp garam masala
  • 2 tsp tumeric
  • ½ tsp chilli powder
  • 400 g chopped tomatoes
  • 3 tbsp cashew nuts
  • 150 ml double cream

Instructions
 

  • Heat half the oil in a large lidded saucepan. Add the chicken and cook until starting to turn golden brown. Remove and set aside.
  • Heat the remaining oil in the pan, add the onion, pinch of salt, fenugreek, cardamom pods, garam masala, turmeric and chilli powder and fry for about 5mins until the onions become transparent.
  • Add the ginger, garlic and chillies and cook for a further 5mins.
  • Add the tomatoes and fill the can with water, add and bring to a boil. Add the cashew nuts and cook for 5mins.
  • Pour the sauce into a blender and blitz until smooth. Return to the pan, add the cream and chicken, stir together and simmer for about 20mins until the chicken is cooked and the sauce has thickened. Top tip: If the sauce becomes too thick, add a little hot water.
  • Season and serve with boiled rice and naan.