Butter Chicken (Murgh Makhani)

Ingredients

• boneless chicken thighs — cut into 4 cm pieces700 g
• plain full-fat yogurt — about 1/2 cup120 g
• lemon juice — 1 tbsp15 ml
• ginger-garlic paste — divided30 g
• Kashmiri red chilli powder — about 2 tsp, divided8 g
• ground turmeric — 1/2 tsp2 g
• garam masala — about 2 tsp, divided6 g
• ground cumin — 1 tsp3 g
• fine salt — divided, or to taste10 g
• neutral oil — for marinating and searing20 ml
• unsalted butter — divided60 g
• green cardamom pods — lightly crushed4 unit
• cloves4 unit
• cinnamon stick — about 5 cm piece1 unit
• onion — 1 medium, thinly sliced120 g
• tomato passata — or smooth tomato puree400 g
• tomato paste — 2 tbsp30 g
• cashews — soaked in hot water 10 minutes and drained40 g
• water — plus more if needed180 ml
• sugar — 1 tsp, optional but recommended5 g
• kasuri methi — about 2 tsp, crushed between palms2 g
• heavy cream — about 1/3 cup80 ml
• fresh ginger — cut into fine matchsticks for garnish10 g
• fresh coriander leaves — chopped, for garnish10 g

Nutrition

Nutrition values are estimates and may vary depending on ingredients and brands.

Instructions

1. 1
   Marinate the chicken

   In a bowl, mix the chicken with yogurt, lemon juice, 15 g ginger-garlic paste, 4 g Kashmiri chilli powder, turmeric, 3 g garam masala, cumin, 6 g salt, and 10 ml oil. Coat well so every piece is evenly covered.

   15 minutes minimum, 2 hours preferred Cold / room temperature

   Cues: The marinade should cling thickly to the chicken and turn a deep orange-red color.

   Tip: If marinating longer than 30 minutes, refrigerate and bring the bowl out 15 minutes before cooking.
2. 2
   Char the chicken

   Heat a heavy pan or grill pan over medium-high heat. Add the remaining 10 ml oil. Arrange the chicken pieces in one layer and cook in batches so the pan is not crowded. Sear for 3 to 4 minutes per side until the edges darken in spots and the surface looks dry rather than wet. Remove the chicken; it does not need to be fully cooked through yet.

   8 to 10 minutes Medium-high heat

   Cues: Look for light charring, browned patches, and a smoky aroma; the chicken should release from the pan easily when properly seared.

   Tip: A little blackening adds the classic tandoor-style flavor, but avoid burning the yogurt solids fully black.
3. 3
   Start the makhani base

   In the same pan, lower the heat to medium and add 40 g butter. Add cardamom, cloves, and cinnamon. Stir for 20 to 30 seconds until fragrant, then add the sliced onion and cook, stirring often, until soft and light golden.

   6 to 8 minutes Medium heat

   Cues: The whole spices should smell sweet and warm, and the onion should look glossy, softened, and pale golden at the edges.

   Tip: Do not brown the onion too deeply; a lighter onion keeps the sauce a brighter color.
4. 4
   Build the tomato sauce

   Add the remaining 15 g ginger-garlic paste and cook for 30 seconds, stirring constantly. Add the remaining 4 g Kashmiri chilli powder and tomato paste; cook for 1 minute. Pour in the passata, add the soaked cashews, water, sugar, and the remaining 4 g salt. Simmer gently, stirring occasionally, until slightly thickened.

   10 minutes Medium to medium-low heat

   Cues: The raw smell of garlic should disappear, the sauce should darken slightly, and small glossy bubbles should break at the surface.

   Tip: If the sauce spits, partially cover the pan and reduce the heat slightly.
5. 5
   Blend until silky

   Remove the cinnamon stick if you prefer a smoother blend. Let the sauce cool for 3 to 4 minutes, then blend carefully until completely smooth. Return the sauce to the pan.

   5 minutes Off heat, then back to low heat

   Cues: The blended sauce should look velvety, with no visible cashew bits or onion pieces.

   Tip: For extra refinement, strain the blended sauce through a fine sieve, pressing with a ladle.
6. 6
   Finish with chicken, butter, and cream

   Add the seared chicken and any collected juices to the sauce. Cover loosely and simmer until the chicken is fully cooked. Stir in the remaining 20 g butter, the remaining 3 g garam masala, crushed kasuri methi, and cream. Simmer uncovered briefly to bring everything together.

   8 to 10 minutes Low heat

   Cues: The chicken should be tender, the center should no longer look pink when cut, and the sauce should coat the back of a spoon in a smooth orange sheen.

   Tip: If the sauce becomes too thick, add 15 to 30 ml water; if too thin, simmer 1 to 2 minutes longer uncovered.
7. 7
   Rest and garnish

   Turn off the heat and let the butter chicken rest for 3 minutes. Garnish with ginger matchsticks and coriander leaves before serving.

   3 minutes Off heat

   Cues: The oil and cream should look fully integrated, not separated, and the aroma should be buttery with a clear fenugreek note.

   Tip: A short rest helps the sauce settle and makes the flavors rounder.