Chicken Makhani, also known as Butter Chicken, is a popular Indian dish where tender chicken pieces are marinated in yogurt and spices, then cooked in a rich, creamy tomato-based sauce. It’s known for its buttery, mildly spiced flavor and is often served with rice or naan bread.

Warm naan bread being dipped in homemade Chicken Makhani (butter chicken) sauce with chicken

You know, cooking has always been my way of showing love and creativity. There’s something special about sharing food that I created hoping for that wided eye expression after that first bite. My Butter Chicken recipe gets that look, but now that my kids are grown and flown, it isn’t something I feel like tackling on a weeknight. You with me on this?

That’s where my weekday Chicken Makhani comes to the rescue. Same delicious flavors, tender chicken and mopable sauce – but in half the time!

Is it Butter Chicken or Chicken Makhani?

If you’ve tried my Indian Butter Chicken recipe before, you might wonder how it differs from this Chicken Makhani. Both dishes share a creamy, spiced sauce base, but I changed up the cooking method as well as time, making this more weeknight friendly.

The Indian Butter Chicken recipe involves marinating chicken overnight in yogurt and spices, then it gets baked before simmering in a rich tomato and cream sauce.

This Chicken Makhani also begins with marinating the chicken in yogurt and spices, but just for 30 minutes, rather than overnight, before simmering it in a sauce with diced tomatoes and cream. One pot! All stovetop! No oven required!

homemade chicken makhani (butter chicken) sauce in a pan with cream

Here’s How to Make Chicken Makhani

I start by marinating the chicken pieces in a mix of yogurt, lemon juice, grated ginger, minced garlic, and a blend of spices—garam masala, coriander, chili powder, and salt. I recommend Greek yogurt. It is thicker and creamier than regular yogurt, but you can certainly use it if it’s what you have on hand.

As the chicken is marinating, the sauce gets made next by sauteeing the onions, garlic, spices, tomatoes and cream together.

sauteed onions, diced tomatoes, spices in pan cooking making butter chicken sauce

Using my immersion blender, I puree the sauce until it becomes velvety smooth, then add in the marinated chicken pieces. Don’t have an immersion blender? No worries, I seem to break mine more than I care to admit. A blender will do.

Cover the pot and let everything simmer on low heat for 15-20 minutes until the chicken is tender and perfectly cooked.
Before serving, I add a drizzle of cream and sometimes a pat of butter right in the middle. It will melt and add even more flavor and creaminess to the dish.

Looking for more Indian inspired Dishes?

Indian Butter Chicken: If you’re a fan of rich, creamy dishes, don’t miss my Indian Butter Chicken recipe. It’s perfect for a cozy dinner with its mildly spiced, buttery tomato sauce.
Chicken Tikka Masala: This one’s a bit spicier and has that smoky, charred flavor we all love. Give it a try for a bold, flavorful experience.
Coconut Rice: A deliciously fragrant and slightly sweet rice dish cooked with coconut milk. It’s the perfect side to balance out the bold flavors of any Indian meal.

Lastly, if you make this One Pot Chicken Makhani, please be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond your comments.

a bowl of buttery, spicy Indian Chicken Makhali with a splash of cream and naan bread

ONE POT CHICKEN MAKHANI
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Chicken Makhani

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Author: Debi

Print Recipe

Description

A delicious mild buttery flavored Indian dish that’s been modified for a weeknight!

Ingredients

Scale

For the marinade:

1 Lb. Chicken breasts, cut into 1-inch pieces
½ Cup Plain yogurt
1 Tbsp. Lemon juice
1 teaspoon Grated ginger (or ginger paste)
2 teaspoons Minced Garlic
½ teaspoon Garam Masala
¼ teaspoon Ground Coriander
¼ tseaspoon Chili powder
½ teaspoon Sea salt/pepper to taste

For the sauce:

3 Tbsp. Butter
1 Large Onion, finely diced
¼ teaspoon Sea salt
2 Cloves minced Garlic
1 Tbsp. Grated ginger (or ginger paste)
1 (14.5 oz) Can Diced tomatoes, undrained
½ Cup Heavy cream
¼ Cup Water
1 Tbsp Tomato paste
1 teaspoon Garam masala
½ teaspoon Coriander
½ teaspoon Turmeric
¼ teaspoon Cumin
¼ teaspoon Chili powder

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Instructions

In a bowl, combine all marinade ingredients, including chicken pieces. Toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Heat butter in a large pot or Dutch oven over medium heat. Add the chopped onion and salt and cook until softened and translucent, about 5 minutes.
Add the garlic and ginger and cook for another minute, stirring constantly.
Add the diced tomatoes with their juices, heavy cream, water, tomato paste, garam masala, coriander, turmeric, cumin, and chili powder. Bring to a simmer and cook for 10 minutes, stirring occasionally.
Using an immersion blender or a regular blender (in batches if necessary), blend the sauce until smooth. This step creates a rich and creamy texture.
Add the marinated chicken pieces to the simmering sauce. Cover and cook for 15-20 minutes or until chicken is cooked and tender.
Garnish with fresh cilantro and extra cream. Serve hot with rice or naan bread.

Tips:

For a deeper flavor, you can use whole spices (garam masala, coriander, cumin) and toast them in a dry pan for a minute before grinding them.
For a richer and silkier sauce, use full-fat yogurt and heavy cream.
You can adjust the spice level of the recipe by adding more or less chili powder.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat.