Butter Chicken

Description

Murgh Makhani, a North Indian classic of yogurt-marinated chicken simmered in a velvety tomato sauce enriched with butter, cream, and warm spices. Serve with basmati rice or warm naan.

Ingredients

For the Marinade

• 1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1½-inch pieces
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 2 tsp grated fresh ginger
• 3 garlic cloves, minced
• 1 tbsp garam masala
• ½ tsp ground turmeric
• ½ tsp ground cumin
• 1 tsp Kashmiri chili powder (or mild paprika)
• ¾ tsp salt

For the Sauce

• 2 tbsp vegetable oil or ghee
• ¼ cup unsalted butter
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala
• ½ tsp ground cumin
• ½ tsp smoked paprika
• ¼ tsp ground turmeric
• 1 (14.5 oz) can crushed tomatoes
• ⅓ cup heavy cream
• 2 tbsp unsalted butter, for finishing
• 1 tsp sugar (optional, to balance acidity)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Instructions

1. Marinate the chicken: In a large bowl, whisk together the yogurt, lemon juice, grated ginger, minced garlic, garam masala, turmeric, cumin, Kashmiri chili powder, and salt. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
2. Sear the chicken: Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Working in batches if needed, add the marinated chicken and cook 8–10 minutes, turning occasionally, until lightly browned and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
3. Build the sauce base: Reduce heat to medium. In the same skillet, melt ¼ cup butter. Add the diced onion and sauté 4–5 minutes until softened and translucent.
4. Bloom the spices: Add the minced garlic, grated ginger, garam masala, cumin, smoked paprika, turmeric, and salt. Stir constantly for about 1 minute until fragrant—do not let the garlic burn.
5. Simmer the tomato sauce: Pour in the crushed tomatoes and stir well. Reduce heat to medium-low and simmer uncovered for 7–8 minutes, stirring occasionally, until the sauce thickens slightly and the raw tomato flavor mellowes.
6. Finish with cream: Stir in the heavy cream and the remaining 2 tablespoons of butter. Add sugar now if you want a touch more roundness. Taste and adjust salt.
7. Combine: Return the cooked chicken to the skillet and stir gently to coat everything in the sauce. Simmer 2–3 minutes just to warm through—do not overcook or the cream may curdle.
8. Serve: Ladle into bowls over steamed basmati rice or alongside fresh naan. Garnish with chopped cilantro.

Notes

• For a deeper color and milder heat, use Kashmiri chili powder instead of cayenne. It gives beautiful red color without intense spiciness.
• If you want the authentic restaurant touch, add 1 tbsp kasuri methi (dried fenugreek leaves), crushed between your palms, right before serving.
• This dish tastes even better the next day as the flavors meld overnight in the fridge. Reheat gently on low heat with a splash of water or cream if the sauce thickens too much.