Butter Chicken (Murgh Makhani)

Name: Butter Chicken (Murgh Makhani)
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 3 servings
Ingredients: 500 g Chicken thigh; 3 tbsp Butter; 1 Onion; 3 Tomatoes; 0.5 cup Heavy cream; 1 tbsp Minced garlic; 1 tbsp Minced ginger; 10 Cashews; 3 tbsp Plain yogurt; 1 tsp Garam masala; 0.5 tsp Turmeric; 1 tsp Chili powder; 1 tsp Salt; 1 tsp Garam masala; 1 tsp Ground cumin; 1 tsp Kashmiri chili powder; 1 tsp Sugar; 1 tsp Dried fenugreek leaves

India's beloved curry — yogurt-and-spice marinated chicken, seared then simmered in a silky tomato-butter-cream gravy. Deep red, smooth, and gently sweet; made for naan or rice.

Ingredients

3servings

Chicken thigh · bite-size500 g
Butter3 tbsp
Onion · chopped1
Tomatoes · or 1 cup tomato puree3
Heavy cream0.5 cup
Minced garlic1 tbsp
Minced ginger1 tbsp
Cashews · optional, ground to thicken10
Chicken marinade (tandoori)
Plain yogurt3 tbsp
Garam masala1 tsp
Turmeric0.5 tsp
Chili powder · Kashmiri, for color1 tsp
Salt1 tsp
Gravy spices
Garam masala1 tsp
Ground cumin1 tsp
Kashmiri chili powder1 tsp
Sugar · or honey1 tsp
Dried fenugreek leaves · kasuri methi, optional1 tsp

Steps

Marinate the chicken in yogurt, garam masala, turmeric, chili powder, and salt for at least 30 minutes.
⏲ 30 min
In a lightly oiled pan, sear the marinated chicken over high heat until browned outside; set aside. (It needn't be cooked through.)
⏲ 5 min
Melt the butter in the same pan and saute the onion, garlic, and ginger until soft.
⏲ 5 min
Add the tomatoes (and cashews) and simmer until broken down, then cool slightly, blend smooth, and return to the pan. A silky gravy is key.
⏲ 8 min
Stir in garam masala, cumin, chili powder, and sugar; simmer, then pour in the cream and reduce until rich and glossy.
⏲ 5 min
Add the seared chicken and simmer 5-7 minutes to cook through. Crush in the fenugreek leaves and finish with a knob of butter. Serve with naan or rice.
⏲ 7 min

Tips & Variations

Variations

Paneer makhani: Use Indian paneer cheese instead of chicken for a vegetarian version.
Milder: Cut the chili and add more cream for a gentle, kid-friendly curry.
Tikka masala: Similar but more tomato-and-spice forward and less sweet.
Dairy-free: Coconut cream for the heavy cream, oil for the butter.

Tips

Blend the gravy smooth for that restaurant-silky texture; puree the tomato and onion.
Kashmiri chili powder adds color more than heat — the secret to the deep red hue.
Crushing in kasuri methi (fenugreek leaves) brings the signature aroma.
Sear the chicken first for flavor, then finish it in the gravy so it stays juicy.
A touch of sweetness (sugar/honey) balances the tomato's acidity.

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