Go Back
Print Recipe

The Hairy Bikers' Chicken Makhani (Butter Chicken)

A North Indian dish with a spicy butter-based sauce, Chicken Makhani (Murgh Makhani, Butter Chicken) is beautifully aromatic and luxurious. Grilling gives the chicken a lovely charred flavour and keeps it juicy. Makhan is the Hindi word for butter.
Prep Time45 minutes
Cook Time40 minutes
Marination Time4 hours
Total Time5 hours 25 minutes
Servings: 6
Author: The Hairy Bikers - from "The Hairy Bikers' Great Curries"

Ingredients

  • 6 boneless, skinless chicken breasts
  • vegetable or sunflower oil for greasing skewers

Marinade

  • 1½ Tbsp cumin seeds
  • 1½ Tbsp coriander seeds
  • ½ tsp cardamom seeds (from pods)
  • 4 whole cloves
  • ½ tsp black peppercorns
  • 2 tsp ground fenugreek
  • 1 tsp ground turmeric
  • 2 tsp ground paprika
  • 1 tsp hot chili powder
  • 1 tsp flaked sea salt
  • 2 cloves garlic crushed
  • 1 oz (about a 1-inch piece) fresh root ginger peeled and finely grated
  • 4 Tbsp plain low-far or whole-milk yogurt

Butter Sauce

  • ¾ cup ghee, or 11 Tbsp butter plus 3 Tbsp sunflower oil
  • 2 medium onions roughly chopped
  • 6 cloves garlic crushed
  • 1¼ oz (about a 1½-inch piece) fresh root ginger peeled and finely grated
  • 1 tsp ground turmeric
  • 4 fresh ripe tomatoes chopped
  • 3 Tbsp tomato paste
  • 1 Tbsp sugar
  • 1 tsp Kosher salt or sea salt flakes
  • ~3.4 fl oz heavy whipping cream
  • 1 small bunch fresh coriander chopped

Instructions

  • Prepare the Marinade: Place the cumin, coriander, cardamom, cloves and peppercorns into a dry frying pan over medium heat. Toast for 1 to 2 minutes, stirring frequently until aromatic lightly browned.
    Transfer the hot spices into a mortar and pestle or spice grinder, then add the fenugreek, turmeric, paprika, chili powder and salt and grind everything into a fine powder.
    Spoon 3 Tbsp of the spice mixture into a large bowl (save the rest for the sauce). Stir in the garlic, ginger, and yogurt.
    Cut each chicken breast into 7 or 8 bite-sized cubes. Toss the chicken into the spiced yoghurt mixture until well coated, Cover with plastic wrap, and marinate in the refrigerator for at least 4 hours or, ideally, overnight.
  • Make the Butter Sauce: Heat ½ cup of the ghee (or 7 Tbsp of butter and 3 Tbsp of oil) in a large heavy saucepan, and add the onions, garlic and grated ginger. Cover the pan with a lid, and cook over a low heat for 10 minutes, stirring occasionally until soft.
    Remove the lid, raise the heat to medium-low, and stir in the remaining ground spice mixture plus the extra 1 tsp of turmeric. Cook for 3 minutes, stirring constantly, to cook out the raw spice flavor.
  • Add the Tomatoes, tomato paste, sugar, and salt, and cook for 5 minutes, stirring constantly until the tomatoes have softened.
    Add ~6.8 fl. oz of cold water, bring to a gentle simmer, and cook for 10 minutes.
    Add the heavy whipping cream for the last 2 minutes of the cooking time. Remove from the heat, and blitz with a immersion blender, or in a food processor until smooth. Pour the sauce into a heatproof bowl, cover with cling film, cool, and chill until you are ready to cook the chicken.
  • Broil and Assemble: Turn your oven's broiler on to its highest setting. Line a large baking sheet or broiler pan with aluminium foil, and place a wire rack on top.
    Thread the marinated chicken pieces on to 7 or 8 lightly greased long metal skewers, leaving a ½-inch gap between the pieces, so they cook evenly.
    Arrange the skewers across the wire rack. Place the pan on the top oven rack, so the chicken is as close to the broiler as possible. Broil for 5 minutes.
    Using an oven mitt, carefully turn the skewers, and broil the other side for 4-5 minutes, or until the chicken is cooked through and lightly charred.
  • While the chicken is broiling, melt the remaining 4 Tbsp of ghee (or 4 Tbsp of butter) in a large skillet over medium heat, and pur in the prepared butter sauce. Bring to a gentle simmer for 5 minutes, stirring regularly.
    Slide the charred chicken pieces off the skewers into the hot bubbling sauce. Stir well, and let it cook for just a few seconds to marry the flavors. Garnish generously with freshly chopped coriander and serve hot, with rice.

Notes

Here is how to adapt this recipe for both a Slow Cooker and an Instant Pot. Because these countertop appliances lock in moisture, the water in the original recipe is eliminated to prevent the sauce from becoming too watery.
Option 1: Slow Cooker Instructions
This method is perfect for a hands-off, low-and-slow meal.
  1. Prep the Chicken: Toast and grind the spices, mix 3 tbsp with the garlic, ginger, and yogurt, and marinate the cubed chicken for at least 4 hours (or overnight) as originally instructed.
  2. Build the Flavor Base: Do not skip the stovetop for the sauce base, as raw onions and spices will not develop flavor properly in a slow cooker. In a skillet, melt ½ cup of ghee, sweat the onions, garlic, and ginger for 10 minutes, then stir in the remaining spice blend and turmeric for 3 minutes.
  3. Fill the Slow Cooker: Transfer the sautéed onion mixture into the slow cooker. Add the chopped tomatoes, tomato paste, sugar, and salt. Stir to combine. Do not add any water.
  4. Add the Chicken: Submerge the marinated chicken pieces directly into the sauce (no skewers needed).
  5. Cook: Cover and cook on LOW for 4 to 5 hours or on HIGH for 2 to 3 hours, until the chicken is tender and cooked through.
  6. Finish the Sauce: Remove the chicken pieces and set them aside. Use an immersion blender to purée the sauce until smooth. Stir in the heavy cream and the remaining 4 tbsp of ghee/butter. Return the chicken to the sauce, cover, and let it heat through for 5–10 minutes. Garnish with cilantro.
Option 2: Instant Pot (Pressure Cooker) Instructions
This is the fastest method, bringing the active cooking time down significantly.
  1. Marinate: Prepare and marinate the chicken exactly as originally instructed.
  2. Sauté the Aromatics: Turn the Instant Pot to SAUTÉ mode. Melt ½ cup of ghee, then add the onions, garlic, and ginger. Sauté for 5–6 minutes until soft. Stir in the remaining spice mixture and extra turmeric, cooking for 1 minute until fragrant.
  3. Layer the Ingredients:
    • Add the chopped tomatoes, tomato paste, sugar, and salt. Stir well.
    • Deglaze: Pour in just ¼ cup of water and use a wooden spoon to vigorously scrape up any browned bits stuck to the bottom of the inner pot (this prevents the "BURN" error).
    • Lay the marinated chicken pieces on top of the tomato mixture. Do not stir them in—leaving the yogurt-coated chicken on top helps prevent scorching.
  4. Pressure Cook: Secure the lid and set the valve to "Sealing." Cancel Sauté mode and select MANUAL / PRESSURE COOK on High for 6 minutes.
  5. Release: Once the cooking time finishes, let the pressure naturally release for 5 minutes, then carefully turn the valve to finish with a Quick Release.
  6. Thicken and Blend: Remove the chicken pieces and set them aside. Turn the Instant Pot back to SAUTÉ. Use an immersion blender to purée the sauce until smooth. Stir in the heavy cream and the remaining 4 tbsp of ghee/butter. Let the sauce bubble for 2–3 minutes to thicken slightly.
  7. Assemble: Turn off the pot, stir the chicken back into the warm sauce, and top with cilantro.