Chicken makhani curry
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.
Chicken makhani curry
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.