Entree: India – Northern India – बटर चिकन (मुरग मक्खनी) ➤ Butter Chicken (Murgh Makhani) (Chicken in creamy spiced tomato sauce)

Serving Size: 4

Approximate Time

Prep 1 hr 15 min

Cook 25 min

Total 1 hr 40 min

Ingredients

- 2 lb (900 g) boneless skinless chicken thighs, cut into bite-size pieces
- 3/4 cup (180 g) plain yogurt (for marinade)
- 1 tbsp (15 g) ginger paste or minced fresh ginger
- 3 cloves garlic, minced
- 1 1/2 tsp (6 g) garam masala, plus extra for finishing
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) chili powder or paprika (adjust to taste)
- 2 tbsp (30 ml) lemon juice
- 4 tbsp (60 g) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely chopped (about 1 cup / 150 g)
- 1 cup (240 ml) tomato purée
- 1 cup (240 ml) heavy cream
- 1 tsp (1 g) kasuri methi (dried fenugreek leaves) or 1 tbsp (6 g) dried fenugreek, crushed
- 1 tsp (4 g) sugar (optional, to balance acidity)
- Salt to taste
- Fresh cilantro for garnish

Instructions

1. In a bowl, combine yogurt, ginger, garlic, 1 1/2 tsp (6 g) garam masala, cumin, chili powder and lemon juice. Add chicken pieces, coat well, and marinate at least 1 hour or up to overnight in the refrigerator.
2. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat and sear marinated chicken in batches until browned but not fully cooked; transfer to a plate.
3. In the same skillet, add remaining oil and 2 tbsp (30 g) butter; sauté chopped onion until golden. Add tomato purée and cook 5–8 minutes to concentrate flavor. Return chicken to pan with any juices.
4. Pour in heavy cream, add kasuri methi and sugar if using, reduce heat and simmer gently until chicken is cooked through and sauce is glossy and thickened, about 10–12 minutes. Stir in remaining butter and adjust salt.
5. Finish with a pinch of garam masala and garnish with fresh cilantro. Serve hot with naan or steamed basmati rice.