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Delicious Pakistan Makhni chicken that is buttery rich and creamy

Makhni Chicken-It's NOT Butter Chicken

This Makhni is creamy, buttery and definitely not sweet! You will absolutely love how simply this comes together
Course Main Course
Cuisine Pakistani
Keyword Butter Chicken, Makhni
Cook Time 40 minutes
Servings 4
Author Rookie With A Cookie


  • 1/3 cup oil you can discard a bit of the oil when the chicken changes color
  • 1 lb chicken thighs, cubed chicken breast is not recommend
  • 1/2 tsp salt
  • 2 tsp ginger garlic paste
  • 3/4 tsp cumin powder
  • 1/4 tsp coriander powder
  • 1/8 tsp garam masala please use sparingly because this has an overpowering taste
  • 1/4 tsp red chili powder
  • 1/2 tsp red chili flakes
  • 1/2 tsp black pepper ground
  • 1/4 cup yogurt lightly beaten
  • 3 tomatoes, pureed from a can of "whole peeled tomatoes
  • 1/2 cup heavy cream
  • 1/2 tsp black pepper
  • 2 tbsp butter
  • 1 tbsp dried fenugreek leaves kasuri methi


  • Fry chicken in oil and once color changes, add salt and ginger garlic paste.
  • Add spices and fry for 3-4 minutes to completely coat the chicken, then add yogurt and mix for another two minutes.
  • Puree the tomatoes and pour into the pan. Let the tomatoes come to a boil, then cook covered on medium heat for 15 minutes.
  • After 15 minutes, remove the lid, and on high heat, "bhoon" the masala by continuing to stir it until the water completely evaporates and the oil separates.
  • Turn the flame to medium low and add the heavy cream along with black pepper and a few green chili slit lengthwise for some more heat. Cover the pan again and low heat, let the makhni simmer for 2 to 3 minutes,
  • Finally finsih off with butter and fenugreek leaves "kasuri methi" for fragrance and enjoy with naan.