Murgh Makhani

Written by on in Chicken

Butter chicken, or murgh makhani, is one of India’s most loved curries: yogurt-marinated chicken, seared until lightly charred, then simmered in a silky tomato sauce made rich with butter and cream. It’s mildly spiced and deeply comforting, and much easier to make at home than you might think. Serve it with warm naan to scoop up every bit of sauce.

Prep: 20 min (plus 1 hr marinating)
Cook: 35 min
Total: 55 min (plus marinating)
Serves: 4–6

Ingredients

For the chicken:

  • 2 lb (900 g) boneless, skinless chicken thighs, cut into bite-size pieces
  • 1/2 cup (120 g) plain whole-milk yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon Kashmiri chili powder (or 1/2 teaspoon paprika + a pinch of cayenne)
  • 1 teaspoon salt

For the sauce:

  • 3 tablespoons butter, plus 1 tablespoon to finish
  • 1 tablespoon neutral oil
  • 1 medium onion, finely chopped
  • 1 tablespoon ginger-garlic paste
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1–2 teaspoons Kashmiri chili powder
  • 1/2 teaspoon ground turmeric
  • 1 can (15 oz / 425 g) tomato purée
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 3/4 cup (180 ml) heavy cream
  • 1 tablespoon dried fenugreek leaves (kasuri methi)
  • Fresh cilantro, naan and basmati rice, for serving

Instructions

  1. Mix all of the chicken ingredients in a bowl, cover and marinate in the fridge for at least 1 hour, or up to overnight.
  2. Heat a large skillet over medium-high heat with a little oil. Sear the chicken in batches for 3–4 minutes per side, until charred in spots (it doesn’t need to be cooked through). Set aside.
  3. In the same pan, melt the butter with the oil over medium heat. Add the onion and cook for about 8 minutes, until soft and golden.
  4. Stir in the ginger-garlic paste and cook for 1 minute, then add the garam masala, cumin, chili powder and turmeric and cook for 30 seconds.
  5. Add the tomato purée, salt and sugar and simmer for 10 minutes, stirring often, until the sauce thickens and darkens. For an extra-smooth sauce, blend it with an immersion blender.
  6. Add the chicken and any juices to the sauce and simmer for 8–10 minutes, until the chicken is cooked through (165°F / 74°C).
  7. Stir in the cream and the fenugreek leaves, crushing them between your fingers as you add them. Simmer for 2 minutes more.
  8. Finish with the remaining tablespoon of butter and a swirl of cream, sprinkle with cilantro, and serve with naan and basmati rice.

Tips for the Best Butter Chicken

  • Use chicken thighs. They stay juicy and tender in the sauce, while breast meat can dry out.
  • Don’t skip the char. Searing the marinated chicken adds the smoky flavor you get from a tandoor oven.
  • Kasuri methi is the secret ingredient. Look for it at Indian grocers or online; it gives butter chicken its signature aroma.
  • Make ahead: butter chicken tastes even better the next day and keeps for 3 days in the fridge.
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