Classic Murgh Makhani (Butter Chicken)

Ingredients

• Boneless skinless chicken thighs — Cut into 4cm (1.5 inch) pieces600g (1.3 lbs)
• Thick yogurt or Hung curd — For the marinade120g (1/2 cup)
• Ginger-garlic paste — Divided: half for marinade, half for gravy30g (2 tbsp)
• Kashmiri chili powder — Divided: half for marinade, half for gravy. Provides vibrant red color with mild heat.20g (2 tbsp)
• Mustard oil or Vegetable oil — Mustard oil is traditional for the marinade15ml (1 tbsp)
• Fresh Roma tomatoes — Roughly chopped and pureed until smooth800g (28 oz)
• Raw cashews — Soaked in hot water for 20 minutes, then blended into a smooth paste40g (1/4 cup)
• Unsalted butter — Divided60g (4 tbsp)
• Green cardamom pods — Lightly crushed4 whole
• Cloves4 whole
• Garam masala — Divided: half for marinade, half for finishing the gravy10g (2 tsp)
• Kasuri methi (Dried fenugreek leaves) — Essential for the authentic butter chicken flavor2g (1 tbsp)
• Heavy cream — Plus a drizzle for garnish60ml (1/4 cup)
• Honey — To balance the acidity of the tomatoes10g (2 tsp)
• Salt — Divided, adjust to taste10g (2 tsp)

Nutrition

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

Instructions

1. 1
   Marinate the Chicken

   In a large bowl, combine the yogurt, 1 tbsp ginger-garlic paste, 1 tbsp Kashmiri chili powder, 1 tsp garam masala, mustard oil, and 1 tsp salt. Add the chicken pieces and massage the marinade thoroughly into the meat. Cover and refrigerate.

   30 mins to overnight Cold

   Cues: The chicken should be evenly coated in a thick, bright red paste.

   Tip: For the best flavor and tenderness, marinate overnight. If short on time, 30 minutes at room temperature will suffice.
2. 2
   Char the Chicken

   Place a heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add a splash of oil. Cook the marinated chicken in batches, undisturbed for the first few minutes to develop a crust, then flip.

   8-10 mins Medium-High

   Cues: Look for dark, slightly charred spots on the edges. The chicken should be opaque and firm to the touch.

   Tip: Do not crowd the pan, or the chicken will steam instead of charring. Remove chicken to a plate and set aside.
3. 3
   Temper the Spices

   In the same skillet or a separate wide pot, lower the heat to medium. Melt 2 tbsp of butter. Add the cardamom pods and cloves, stirring continuously until fragrant. Add the remaining 1 tbsp of ginger-garlic paste and sauté.

   2 mins Medium

   Cues: The raw, pungent smell of garlic will fade, replaced by a sweet, aromatic spice fragrance. The spices will gently sizzle.

   Tip: If the bottom of the pan has charred bits from the chicken, scrape them up! They add immense flavor to the gravy.
4. 4
   Build the Tomato Base

   Pour in the pureed tomatoes, the remaining 1 tbsp Kashmiri chili powder, and 1 tsp salt. Bring to a gentle boil, then reduce heat to low, cover partially, and let it simmer.

   15-20 mins Medium-Low

   Cues: The sauce will reduce, thicken, and take on a deep red color. The most important cue: look for small pools of fat (butter/oil) separating and glistening at the edges of the pan.

   Tip: Stir occasionally to prevent the tomatoes from catching on the bottom of the pan.
5. 5
   Create the Makhani Texture

   Stir the smooth cashew paste into the reduced tomato sauce. Let it simmer gently, stirring constantly as the cashews will thicken the sauce quickly.

   5 mins Low

   Cues: The color of the gravy will transform from deep red to a rich, creamy orange-red.

   Tip: If the sauce feels too thick, add a splash of warm water to reach a velvety, pouring consistency.
6. 6
   Combine and Finish

   Add the charred chicken (and any resting juices) back into the gravy. Crush the kasuri methi vigorously between your palms and sprinkle it in, along with the remaining 1 tsp garam masala. Stir in the heavy cream, honey, and the last 2 tbsp of butter. Simmer gently.

   5 mins Low

   Cues: The butter will melt into the sauce, creating a glossy sheen. The aroma of fenugreek will bloom heavily in the steam.

   Tip: Do not boil aggressively after adding the cream, as it can split. Crushing the kasuri methi between your palms is vital for releasing its essential oils.