Chicken Makhani (Butter Chicken)

Dairy free creamy Indian style one pot chicken recipe.

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Step 1

If you would like a thicker sauce or if using frozen onion, heat until thawed and drain most of the juice, leaving as little/much as you would like. I prefer basically no juice as it thins out the sauce. Set aside once done to be put in later.

Step 2

In an extra large skillet/dutch oven, heat the butter over medium-high heat. In a medium bowl, stir the garam masala, salt, and cayenne together. Put the chicken in the bowl and toss.

Step 3

Add the chicken to large skillet/Dutch oven and cook, stirring occasionally, until browned, 4-6 minutes. It should not be cooked all the way through. Stir in the onion and cook, stirring occasionally, until the onion is softened, 2-3 mins. Add the garlic and ginger and cook, stirring for 1 minute.

Step 4

Meanwhile prepare the rice per instructions

Step 5

Stir in the tomato sauce and bring to a boil. Reduce the heat and simmer until the chicken is cooked through, 10-12 mins longer. Stir in the coconut milk and heat through, about 1 minute. Stir in harisa and garam masala to taste. Can use cayenne pepper instead of harissa if you don’t have it.