Here's how to make creamy and buttery Chicken Makhanwala at home in just 8 easy steps.

Marinate chicken, mix chicken with salt, red chili powder, and turmeric. let it rest for 15 minutes.

Sear the chicken, heat 1 tbsp butter and oil in a pan, cook chicken until lightly golden. remove and set aside.

Saute onions & spices, in the same pan, add more butter, saute onions until golden, then add ginger-garlic paste.

Cook tomato puree, add tomato puree in the pan and cook until oil separates, then mix in cumin powder, garam masala, and salt.

Add chicken & simmer – Return chicken to the pan, stir well, and let it cook in the gravy for 5-7 minutes.

Make it creamy, pour in fresh cream, stir gently, and let it cook on low heat for a rich texture.

Add final touches, sprinkle kasuri methi, honey, and mix well. adjust seasoning as needed.

Garnish & serve, turn off the heat, garnish with coriander, and serve hot with naan, roti, or jeera rice.