Introduction

Butter chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. This recipe delivers restaurant-quality results with its signature silky sauce made from tomatoes, butter, and cream.

Ingredients

For the Marinade

• 1.5 lbs boneless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tbsp lemon juice
• 2 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 2 cloves garlic, minced
• 1 inch ginger, grated

For the Sauce

• 4 tbsp butter
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tsp garam masala
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tbsp tomato paste
• 1 tbsp sugar
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Marinate the chicken: In a large bowl, mix yogurt, lemon juice, garam masala, turmeric, chili powder, salt, garlic, and ginger. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours or overnight.

2. Cook the chicken: Preheat oven to 400°F (200°C). Spread marinated chicken on a baking sheet and bake for 20 minutes until slightly charred. Alternatively, grill on high heat for 8-10 minutes.

3. Prepare the sauce: In a large pan, melt butter over medium heat. Add onions and cook until golden brown, about 8-10 minutes.

4. Add aromatics: Stir in garlic and ginger, cook for 1 minute until fragrant.

5. Add spices: Mix in garam masala, cumin, coriander, and kasuri methi. Cook for 30 seconds.

6. Create the base: Add crushed tomatoes and tomato paste. Simmer for 10 minutes, stirring occasionally.

7. Blend the sauce: Use an immersion blender to puree the sauce until smooth. Alternatively, transfer to a blender.

8. Finish the sauce: Return sauce to pan, add cream and sugar. Stir well and simmer for 5 minutes.

9. Combine: Add the cooked chicken to the sauce. Simmer for 10 minutes, allowing flavors to meld.

10. Serve: Garnish with fresh cilantro. Serve hot with naan bread or basmati rice.

Tips

• Make it ahead: The sauce can be prepared 2 days in advance and refrigerated. Reheat and add chicken when ready to serve.
• Spice level: Adjust red chili powder to your preference. Start with less if you’re sensitive to heat.
• Kasuri methi: This dried fenugreek leaf adds authentic flavor. Find it at Indian grocery stores or substitute with a pinch of maple syrup for sweetness.
• Cream substitute: Use coconut cream for a dairy-free version.
• Leftovers: Butter chicken tastes even better the next day as flavors develop.