Chicken Makhani Recipe – Creamy Tomato & Cashew Curry

Last Updated on 2 months by Neha Deshmukh

Chicken Makhani Recipe – Creamy Tomato & Cashew Curry

Hey everyone! If you’re anything like me, you absolutely adore a good creamy curry. And let me tell you, this Chicken Makhani is seriously next-level. It’s rich, flavorful, and honestly, pretty comforting. I first made this for a small Diwali gathering with friends, and it was a huge hit – everyone asked for the recipe! It’s a little bit of effort, but trust me, the results are SO worth it.

Why You’ll Love This Recipe

This Chicken Makhani isn’t just another butter chicken recipe. The secret lies in the cashew paste, which adds an incredible depth of flavor and creaminess without relying solely on heavy cream. It’s a beautiful balance of tangy, spicy, and sweet, and it’s guaranteed to become a new favorite. Plus, it’s perfect for a cozy night in or a special occasion.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1.5 lbs chicken breast
• 0.5 teaspoon crushed garlic
• 0.5 teaspoon grated ginger
• 0.5 teaspoon cayenne
• 0.5 lime juice
• 2 oz unsalted butter (about 56g)
• 0.25 cup sunflower oil (about 60ml)
• 2 tablespoon unsalted butter (about 28g)
• 0.5 red onion
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon Kashmiri chilli powder
• 2 roma tomatoes
• 3 tablespoon cashew nuts
• 1 teaspoon garam masala powder
• 1 Thai green chilli
• 0.5 teaspoon sugar
• 0.33 cup heavy cream (about 80ml)
• 2 tablespoon kasuri methi

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine:

• Cashew Nuts: Don’t skip these! Soaking them in warm water for at least 30 minutes (or even longer) makes them blend into a super smooth paste. This is key to the creamy texture.
• Kashmiri Chilli Powder: This is where the beautiful color and mild heat come from. It’s not super spicy, but adds a lovely vibrant red hue to the sauce. If you can’t find it, paprika can work in a pinch, but it won’t have the same depth of flavor.
• Kasuri Methi (Dried Fenugreek Leaves): This adds a unique, slightly bitter aroma that’s so characteristic of North Indian cuisine. It’s a game-changer! You can find it at most Indian grocery stores.
• Sunflower Oil: I love using sunflower oil for its neutral flavor and high smoke point. It lets the spices really shine. You can substitute with vegetable oil if needed.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cut your chicken breast into roughly 1-inch pieces. In a bowl, marinate the chicken with the garlic, ginger, cayenne, lime juice, and a pinch of salt for at least 30 minutes. This really helps tenderize the chicken and infuse it with flavor.
2. Heat the sunflower oil and 2 oz of butter in a large pan or Dutch oven over medium-high heat. Fry the marinated chicken pieces for about 2 minutes per side, until they’re mostly cooked through. Don’t overcrowd the pan – work in batches if necessary. Set the chicken aside.
3. In the same pan, melt the remaining 2 tablespoons of butter. Add the chopped red onion, turmeric powder, and Kashmiri chilli powder. Sauté until the onions soften and turn golden brown – about 5-7 minutes.
4. Now, add the chopped roma tomatoes, soaked cashews, garam masala powder, green chilli, and a pinch of salt. Cook until the tomatoes are completely mushy and broken down – this will take about 10-15 minutes.
5. Let the tomato-cashew mixture cool down slightly. Then, carefully transfer it to a blender and blend until you have a super smooth puree. Be careful when blending hot liquids!
6. Pour the puree back into the pan. Bring it to a gentle simmer, adding a splash of water if it’s too thick. Stir in the sugar and the cooked chicken. Cover the pan and let it cook for another 5 minutes, allowing the flavors to meld together.
7. Finally, turn off the heat. Gently mix in the heavy cream and kasuri methi. The kasuri methi really blooms when it’s added at the end. Serve hot!

Expert Tips

• Don’t be afraid to adjust the spices to your liking.
• For a richer flavor, use bone-in, skin-on chicken thighs.
• A splash of lemon juice at the end brightens up the flavors.
• Low and slow cooking is key for a tender and flavorful Makhani.

Variations

• Spice Level Adjustment: If you like it really spicy, add another green chilli or a pinch of red chilli powder. For a milder version, remove the seeds from the green chilli.
• Cream-Free Option: While the cream adds richness, you can reduce it to 1/4 cup or even omit it altogether. The cashew paste will still provide a lovely creamy texture.
• Festival Adaptations: This is a fantastic dish for Diwali or any celebratory meal! I often serve it with naan bread and basmati rice. My aunt always adds a dollop of unsweetened yogurt on top for a cooling contrast.

Serving Suggestions

This Chicken Makhani is amazing with:

• Naan bread (obviously!)
• Steamed basmati rice
• Raita (yogurt dip)
• A simple side salad

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It actually tastes even better the next day as the flavors have more time to develop!

FAQs

• Is Chicken Makhani the same as Butter Chicken? They’re very similar! Chicken Makhani is often considered the original, and Butter Chicken is a slightly more modern adaptation. The main difference is the proportion of butter and cream, and sometimes the use of different spices.
• Can I make this recipe ahead of time? Absolutely! You can make the sauce a day or two in advance and store it in the refrigerator. Just add the chicken and cream when you’re ready to serve.
• What is Kasuri Methi and can I substitute it? Kasuri Methi is dried fenugreek leaves. It has a unique flavor that’s hard to replicate, but if you absolutely can’t find it, you can try using a small amount of dried oregano.
• Can I use a different type of chili? Yes, you can! Serrano peppers or jalapeños would also work well. Adjust the amount depending on your spice preference.
• How can I adjust the sweetness of the sauce? Add more or less sugar to taste. You can also use a touch of honey or maple syrup if you prefer.

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you give it a try!