Chicken Makhni Wala
Buttery warmth, pure indulgence
Get directions ↗ · 2 min walk from Grand Mercure
Last orders 30 minutes before closing
Dine-in · takeaway · delivery via GrabFood and LINE MAN
Frequently Asked Questions
How is this different from regular Butter Chicken?
Makhni Wala leans even heavier into the traditional Punjabi style, often using more traditional white butter and a slightly more robust spice blend underneath the cream.
Is this dish sweet?
It has a mild, natural sweetness from the tomatoes and cream, but balanced with ground spices.
What cut of chicken is used?
We typically use tender, boneless chicken pieces.
Does it contain nuts?
Yes, cashew paste is used to give the gravy its signature smooth texture.
What is the best bread to accompany it?
A crisp, hot garlic naan or butter naan is highly recommended.
About Chicken Makhni Wala
Makhni wala points to the makhani style of cooking, the same buttery tomato treatment behind butter chicken, where makhan means butter. The lineage runs back to the Punjabi tandoori kitchens of mid-century Delhi, but where butter chicken was a way of using grilled meat, this version keeps the makhani gravy and skips the tandoor.
At BHARAT the chicken is cooked in the gravy itself rather than grilled first, a slow-simmered tomato base finished with butter, fresh cream, a little cashew paste for smoothness, and crushed kasoori methi. Because the meat is poached in the sauce instead of charred over coals, the dish has the full makhani flavour without the smoke that butter chicken carries from the tandoor. The masalas are ground fresh in the kitchen daily, the chicken is halal-marked and bought from Makro each morning, and the kitchen uses no pork and no alcohol in its cooking.
The gravy leans heavier into the Punjabi makhani style, with white butter and a slightly fuller spice base sitting under the cream, so it reads as richer and rounder than a standard butter chicken and without the grilled edge. The sweetness is mild and comes from the tomato and dairy rather than added sugar, balanced by the ground spices underneath. It is mild by default, and the chef from Uttarakhand can raise the heat on request.
This is a rich gravy that wants something to carry it. A crisp, hot garlic naan or a butter naan is the recommended pairing, and plain rice works for anyone who wants to thin the richness across the plate.
Eat in at our 30-40 seat dining room in Huai Khwang (try the Dastarkhan floor seating), or get it delivered. Visit BHARAT →
See also: the Main Course - Non Veg menu · best Indian food in Bangkok · halal Indian food in Bangkok · order for delivery.