The Spice Collective

Prep time:
Cook time:
2 Ratings
Simple chicken makhani (butter chicken) or paneer makhani masala* recipe using your Stove Top and The Spice Collective's Signature Chicken Makhani spice blend



  1. In a medium mixing bowl, combine marinade ingredients, mix well. Add chicken pieces, stir into marinade to ensure all pieces are coated. Cover and refrigerate for at least 4 hours, overnight is recommended.
  2. Heat 1 tsp of oil in a large frying pan or over medium-high heat or use a grill pan sprayed with oil. Add chicken pieces. Cook until browned and cooked through. Remove from pan, set aside.
  3. In a large saucepan, heat butter on medium-high heat, add onions, garlic and ginger, saute for 5-10 minutes until onion has browned
  4. Add 1 tbsp Makhani Masala blend and stir constantly for about a minute until spices are fragrant.
  5. Stir in crushed tomatoes. Optional: for a saucier gravy, use an immersion blender to puree.
  6. Bring gravy to a boil, add in chicken, lower heat to medium, cover and simmer for about 10 minutes or until gravy thickens.
  7. Add the heavy cream, stir to incorporate and simmer for 5 minutes. Add additional salt to taste.
  8. Remove from heat and top with cilantro. Serve with your favorite naan or basmati rice.


*Vegetarian Option: Paneer Butter Masala
Replace chicken breast with 14 oz of paneer cut into 1 inch cubes, follow the recipe as noted


- Medium bowl
- Large frying pan
- Large saucepan
- Immersion blender (optional)