Butter Chicken

Butter Chicken (Murgh Makhani) is Delhi's iconic creamy tomato curry, born from grilling tandoori-marinated chicken and simmering it in a velvety butter, tomato, and cream gravy scented with garam masala and kasuri methi. Mild, rich, and endlessly comforting.

By YumYum Editorial · Indian

Prep: 20 min · Cook: 40 min · Total: 60 min · Serves 4

Ingredients

• 1.5 lb boneless chicken thighs, cubed
• 3/4 cup plain yogurt
• 2 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 2 tsp garam masala, divided
• 1 tsp Kashmiri red chili powder
• 4 tbsp butter, divided
• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 4 medium tomatoes, pureed
• 1 tbsp cashew paste (or 10 soaked cashews, blended)
• 1/2 cup heavy cream
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• to taste Salt to taste
• 1 tsp sugar

Instructions

1. Combine chicken with yogurt, lemon juice, ginger-garlic paste, 1 tsp garam masala, chili powder, and salt; marinate covered in the fridge for at least 4 hours or overnight.
2. Heat a grill pan or broiler and cook the marinated chicken until lightly charred at the edges and just cooked through, 10-12 minutes, turning once; set aside.
3. In a large pan, heat oil and 1 tbsp butter over medium heat; sauté the onion until soft and translucent, about 5 minutes.
4. Add tomato puree and cashew paste, and simmer until the mixture thickens and darkens, 12-15 minutes, stirring occasionally.
5. Blend the tomato mixture until smooth, then return it to the pan.
6. Stir in the remaining garam masala, sugar, and salt; simmer 5 minutes.
7. Add the grilled chicken pieces and simmer in the gravy for 8-10 minutes to absorb the flavor.
8. Stir in heavy cream and remaining 3 tbsp butter; simmer gently 3-4 minutes without boiling.
9. Crush kasuri methi between your palms and sprinkle over the curry; stir and serve hot with naan or rice.