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Authentic Butter Chicken (Murgh Makhani)

Servings: 4
Prep Time: 40 minutes
Cook Time: 50 minutes
Difficulty: Medium

Ingredients

  • 700-800 g Boneless chicken thighs, cut into 3-4cm pieces
  • 1.5 tbsp Lemon juice
  • 1 tsp Kashmiri red chili powder (or paprika)
  • 0.75 tsp Salt for first marinade
  • 0.5 cup Full-fat yogurt, whisked
  • 1.5 tbsp Ginger-garlic paste
  • 0.5 tsp Turmeric powder
  • 1.5 tsp Coriander powder
  • 1 tsp Cumin powder
  • 1-1.5 tsp Garam masala
  • 1-2 tbsp Tandoori masala (optional)
  • 1 tbsp Neutral oil or melted ghee for marinade
  • 2-3 tbsp Butter
  • 1-2 tbsp Oil or ghee (for cooking sauce)
  • 1 whole Bay leaf
  • 1 small (1-2 inch) Cinnamon stick
  • 3-4 pods Green cardamom pods
  • 3-4 whole Cloves
  • 1.5 cups (2 medium) Onions, thinly sliced
  • 3 cups Ripe tomatoes, chopped (or canned crushed)
  • 1 tbsp Tomato paste
  • 10-15 whole Cashews or blanched almonds
  • 1-2 whole Green chilies, slit
  • 1-1.5 tsp Kashmiri red chili powder (for sauce)
  • 1.5-2 tsp Coriander powder (for sauce)
  • 0.5-1 tsp Cumin powder (for sauce)
  • 1-2 tsp Sugar or jaggery
  • 0.5-1 tsp Salt for sauce
  • 0.5-1 tbsp Kasuri methi (dried fenugreek leaves), crushed
  • 0.25-0.5 tsp Garam masala (to finish)
  • 0.25-0.5 cup Heavy cream
  • 1-2 tbsp Extra butter to finish
  • 2-3 tbsp Fresh cilantro, chopped (garnish)

Instructions

  1. FIRST MARINADE: In bowl, mix chicken with 1.5 tbsp lemon juice, 1 tsp Kashmiri chili powder, and 0.75 tsp salt. Coat well and rest 20 minutes.
  2. SECOND MARINADE: Add 0.5 cup yogurt, 1.5 tbsp ginger-garlic paste, 0.5 tsp turmeric, 1.5 tsp coriander, 1 tsp cumin, 1-1.5 tsp garam masala, 1-2 tbsp tandoori masala (if using), and 1 tbsp oil to marinated chicken.
  3. Mix until every piece is well coated. Cover and marinate at least 30 minutes, preferably overnight in fridge.
  4. Remove from fridge 20-30 minutes before cooking for closer-to-room temperature start.
  5. COOK CHICKEN: Brush grill pan with 1 tbsp butter and heat well. Place marinated chicken in single layer.
  6. Cook on medium-high 3-4 minutes each side until lightly charred and just cooked through (will finish in sauce).
  7. OR use oven: preheat to 220-230°C (425-450°F), line tray with foil, grease lightly, spread chicken, bake 12-15 minutes turning once until lightly charred.
  8. Set cooked chicken aside (do not overcook).
  9. MAKE MAKHANI BASE: In heavy pan or Dutch oven, heat 1.5-2 tbsp butter + 1 tbsp oil on medium.
  10. Add whole spices: bay leaf, cinnamon, cardamom, cloves. Let sizzle until fragrant.
  11. Add sliced onions and sauté on medium until soft and light golden (8-10 minutes).
  12. Add ginger-garlic paste and green chilies; fry 1-2 minutes until fragrant but not browned.
  13. Add chopped tomatoes, tomato paste, cashews, 1 tsp Kashmiri chili powder, 1.5-2 tsp coriander, 0.5-1 tsp cumin.
  14. Cook on medium, stirring often, 10-15 minutes until tomatoes break down, mixture thickens, and fat starts to separate from sides.
  15. Turn off heat. Discard whole spices if you prefer smooth sauce without biting into them.
  16. Let cool slightly, then blend mixture to very smooth puree using blender, adding little hot water as needed.
  17. Return pureed sauce to pan. Add splash of water to adjust to medium-thick consistency. Bring to gentle simmer.
  18. FINISH GRAVY: Simmer pureed sauce on low-medium 8-10 minutes, partially covered, stirring occasionally until traces of fat appear on top.
  19. Add grilled/roasted chicken along with any juices.
  20. If sauce very thick, add up to 0.5 cup hot water and mix well.
  21. Cover and simmer gently 5-7 minutes until chicken is tender and flavors meld.
  22. MAKHANI FINISH: Add 0.5-1 tsp salt and 1-2 tsp sugar; stir and taste. Want balanced profile: gently sweet, creamy, slightly tangy.
  23. Crush kasuri methi between palms and stir it in.
  24. Stir in 0.25-0.5 cup heavy cream and remaining butter.
  25. Sprinkle 0.25-0.5 tsp garam masala and give final gentle stir.
  26. Simmer on low 1-2 minutes more; do not boil hard after adding cream. Turn off heat.
  27. Rest curry 5-10 minutes before serving; flavors settle and sauce thickens slightly.
  28. Garnish with cream drizzle, soft butter knob, crushed kasuri methi, and fresh cilantro.
  29. Serve hot with naan, roti, paratha, or jeera rice.