Butter Chicken (Murgh Makhani)
Ingredients
Marinade
- 2 lb boneless skinless chicken thighs
- ½ cup plain whole-milk yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp turmeric
- 1 tsp Kashmiri chili powder (mild, gives color not heat)
- 1 tsp salt
- 2 tbsp neutral oil (for grilling)
Sauce
- 5 tbsp unsalted butter
- 1 yellow onion, finely diced
- 5 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 2 cups canned crushed tomatoes
- ¼ cup chicken stock
- ¾ cup heavy cream
- 1 tsp sugar
- 1 tsp dried fenugreek leaves (kasuri methi)
- ½ tsp salt
Steps
Cut the chicken thighs into large chunks (about 2–3 inches). In a bowl, combine all marinade ingredients except the oil. Add the chicken and coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight for best results.
Remove chicken from the fridge 20 minutes before cooking. Brush with oil. Grill over high heat, or broil on a rack at 500°F (260°C), for 6–8 minutes per side, until nicely charred and cooked through. Set aside. The char marks add authentic flavor.
In a heavy-bottomed pan over medium heat, melt the butter. Add the onion and cook until golden and soft, about 8 minutes. Add the garlic and ginger and cook for 2 more minutes until fragrant.
Add the crushed tomatoes and chicken stock. Stir well, then simmer on medium-low, stirring occasionally, until the sauce deepens in color and the butter starts to separate slightly at the edges, about 15–20 minutes.
Let the sauce cool slightly, then blend until completely smooth using an immersion blender or standard blender. Return to the pan over low heat.
Stir in the heavy cream, sugar, kasuri methi, and salt. Add the grilled chicken pieces and gently simmer for 10 minutes so the chicken absorbs the sauce. Taste and adjust salt. The sauce should be generously thick and coat a spoon well.
Serve over basmati rice or with warm naan. Optionally swirl in a little extra butter or cream on top before serving.
Kashmiri chili powder gives the iconic deep red color with very little heat. Find it at any Indian grocery store. If unavailable, substitute ½ tsp sweet paprika + ½ tsp regular chili powder.
Kasuri methi (dried fenugreek leaves) is the secret ingredient that gives butter chicken its distinctive restaurant flavor. Don’t skip it. Rub it between your palms before adding to release the aroma.
Marinate overnight for noticeably deeper flavor. And don’t skip the char. Getting real grill marks or broiler char on the chicken is what separates this from a basic stovetop version.
Heat level: This recipe is mild: warm, aromatic spice with no real heat. For medium, add 1 tsp regular chili powder + ½ tsp cayenne to the marinade and stir 1 minced serrano into the sauce with the garlic. For hot, use 1 tsp cayenne + 1 tsp regular chili powder in the marinade, add 2–3 minced green chilies to the sauce base, and finish with a pinch more cayenne when adding the cream.