Indian Butter Chicken (Murgh Makhani)
Rich, creamy, and gently spiced, butter chicken is the dish that launched a thousand takeout orders. This version builds deep flavor through a proper tandoori-style marinade and a velvety tomato-cream sauce.
Ingredients
- Marinade: 2 lbs (900g) boneless chicken thighs, 1 cup yogurt, 1 tbsp garam masala, 1 tsp turmeric, 1 tsp chili powder, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, salt
- Sauce: 2 tablespoons butter, 1 tablespoon vegetable oil, 1 large onion (finely diced), 4 cloves garlic (minced), 1 tablespoon ginger (grated), 1 can (14 oz) crushed tomatoes, 1 tablespoon garam masala, 1 tsp cumin, 1 tsp chili powder, 1 tsp sugar, 1 cup heavy cream, 2 tablespoons butter (to finish), 1 tsp dried fenugreek leaves (kasuri methi), salt to taste
Instructions
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1
Combine all marinade ingredients with the chicken. Refrigerate for at least 1 hour (overnight is ideal).
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2
Cook the chicken: Preheat broiler. Place marinated chicken on a lined baking sheet. Broil for 10-12 minutes, turning once, until charred in spots. Cut into bite-sized pieces.
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3
Make the sauce: Heat butter and oil in a large pan over medium heat. Cook onion until golden, about 8 minutes. Add garlic and ginger, cook 1 minute. Add crushed tomatoes, garam masala, cumin, chili powder, and sugar. Simmer for 15 minutes, stirring occasionally.
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4
Blend the sauce until smooth (immersion blender or regular blender). Return to pan. Stir in heavy cream and the remaining 2 tablespoons of butter. Add chicken pieces and simmer gently for 10 minutes.
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5
Crush dried fenugreek leaves between your palms and stir in. Adjust salt. Serve with basmati rice and warm naan.
