I love this butter chicken which is also known as Chicken Makhani. It is a classic dish from India, in the Punjabi region. Indian food is known for its heat, but you can adjust the spices according to your taste. If you want this dish to be credible, I’d say bring on the heat!

Easy Cannabis-Infused Butter Chicken

How to Prepare Cannabis-Infused Butter Chicken

This recipe is very quick and easy. It works best if you marinate the chicken in the refrigerator overnight. The spices and Greek yogurt are absorbed into the meat and you can taste the spices not only in the sauce but also within the chicken. I prefer the boneless, skinless chicken breast but you can use bone-in chicken like the thighs and legs, which are juicier. For a more authentic taste, brown the chicken first since the original recipe may have been created from the left-over tandoori chicken. It is another Indian delicacy marinated in spices and yogurt then roasted in a clay oven. I’ve added chili powder to give the recipe a smoky flavor and cayenne for the heat. Garam masala intensifies the flavor and raises the heat.I like my cannabis-infused butter chicken more creamy, so I used the heavy cream. If you want a light sauce, you can use half and half. I added brown sugar to cut through the heat and balance the flavor. I added cayenne pepper for more of a kick. It’s sweet, sour, creamy and hot! Top it over freshly cooked rice or pair with naan bread. It’s a delight! 

The infusion comes from cannabutter to brown the cubed chicken breast. I used 2 tablespoons to sautée the spices and bring out the aroma and flavor. Make sure you don’t burn them, so adjust the heat to medium. I stirred the last 2 tablespoons of cannabutter into the dish just before taking it off the heat.


Easy Cannabis-Infused Butter Chicken

Easy Cannabis-Infused Butter Chicken

YIELDS6 Servings
PREP TIME4 hrsCOOK TIME30 minsTOTAL TIME4 hrs 30 mins
Chicken Spices
 2 lbs boneless, skinless chicken breast, cut into cubes
 ½ tsp sea salt
 ½ tsp black pepper, freshly cracked
 1 tsp red chili powder
 1 tsp turmeric powder
 ½ cup Greek Yogurt
Cannabis Butter Chicken Sauce
 2 tbsp regular butter
 4 tbsp cannabutter
 1 ½ cups onion, diced
 1 tbsp graham masala
 1 tsp red chili powder
 1 tsp cumin
 1 tsp turmeric powder
 12 tsp cayenne powder
 1 tbsp ginger root, freshly grated
 3 cloves garlic, minced
 1 cinnamon stick
 1 tbsp brown sugar
 12 oz can tomato sauce
 ½ cup water
 1 cup heavy cream
 sea salt, to taste
 black pepper, to taste
 long grain rice, cooked
 freshly chopped cilantro, garnish
Chicken Directions


In a large bowl, marinate the chicken with salt, pepper, chili powder, turmeric, and Greek yogurt. Refrigerate for 3 to 4 hours or overnight.


Melt the regular butter in a large pot over medium heat. Brown the chicken for about 2 to 3 minutes, add the marinade then remove from the pot.

Sauce Directions


In the same pot, melt 2 tablespoons of cannabutter over medium heat, add the onion, garam masala, chili powder, cumin, turmeric, cayenne pepper, ginger, garlic, cinnamon, brown sugar, salt, and pepper. Cook until fragrant.


Add tomato sauce and bring to a simmer. Then add water and cream, bring again to a simmer.


Return the chicken to the pot, simmer for another 20 minutes. Stir in the last 2 tablespoons of cannabutter & season with salt & freshly ground pepper.


Spoon the butter chicken over hot rice & garnish with fresh cilantro.




Easy Cannabis-Infused Butter Chicken

Easy Cannabis-Infused Butter Chicken Easy Cannabis-Infused Butter Chicken

Author: My Edibles Chef

MyEdiblesChef.com is your online source for finding and learning about cannabis-infused recipes, connecting with an online community of cannabis-infused food lovers, and learning about professional cannabis chefs around the world.

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