India · Meat Dishes

Butter Chicken

60 min4 servings520 kcal

Murgh makhani — yogurt-marinated chicken thighs seared until charred at the edges, then finished in a silky tomato-and-cashew sauce with butter, cream, and kasuri methi.

Butter Chicken

Ingredients

  • boneless chicken thighs700 g
  • full-fat plain yogurt120 g
  • Kashmiri chilli powder1 tbsp
  • ground coriander1 tsp
  • garam masala1 tsp
  • turmeric0.5 tsp
  • ginger-garlic paste1 tbsp
  • lemon juice1 tbsp
  • butter3 tbsp
  • canned crushed tomatoes or 4 ripe fresh tomatoes400 g
  • raw cashews, soaked in hot water 20 min30 g
  • garam masala1 tsp
  • Kashmiri chilli powder1 tsp
  • sugar or honey1 tsp
  • double cream80 ml
  • kasuri methi1 tsp
  • fine salt1 tsp

Method

  1. 1Marinate the chicken. In a large bowl, combine yogurt, Kashmiri chilli powder, ground coriander, garam masala, turmeric, ginger-garlic paste, lemon juice, and salt. Mix until smooth. Add the chicken and work the marinade into every piece — use your hands for this, it makes a real difference. Cover and refrigerate for at least 1 hour, ideally overnight. The yogurt will tenderise the meat and the spices will penetrate properly given time.
  2. 2Sear the chicken. Heat a wide heavy pan over high heat until very hot. Add 1 tablespoon of butter. Take the chicken straight from the fridge and add it in a single layer — do not discard the marinade yet. Sear without moving for 3 to 4 minutes until the bottom develops proper char marks. Turn and repeat. The chicken should look almost burnt in spots. That char is the closest thing to a tandoor you'll get at home, and it's the flavor that makes the finished dish taste like more than just a creamy tomato curry. Remove from pan and set aside.
  3. 3Make the sauce. In the same pan over medium heat, add the remaining butter. Add the crushed tomatoes and cook, stirring occasionally, for 12 to 15 minutes until the sauce reduces and the oil begins to separate at the edges — this tells you the raw tomato taste has cooked out. Add the Kashmiri chilli powder and garam masala for the sauce. Cook 2 more minutes.
  4. 4Blend and strain. Transfer the tomato mixture and the drained soaked cashews to a blender. Blend on high for 2 full minutes until completely smooth. For a truly restaurant-quality sauce, strain through a fine-mesh sieve back into the pan — this step takes 3 minutes and makes a noticeable difference in texture.
  5. 5Finish the dish. Return the sauce to medium-low heat. Add the seared chicken with any resting juices. Simmer for 8 to 10 minutes until the chicken is cooked through. Stir in the cream and sugar. Taste — adjust salt if needed. Remove from heat. Crush the kasuri methi between your palms and scatter it in — the aromatic oils release as it hits the warm sauce. Stir once and serve immediately with basmati rice and warm naan.