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Butter Chicken

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20 minutes (plus 2 hours marinating)
Prep
45 minutes
Cook

Ingredients

  • Chicken thighs, boneless: 700 g (1.5 lb)
  • Yogurt: 150 g (0.6 cup)
  • Ginger-garlic paste: 20 g (1.5 tbsp)
  • Garam masala: 8 g (1.5 tsp)
  • Kashmiri chilli powder: 10 g (2 tsp)
  • Tomato puree: 400 g (1.75 cups)
  • Butter: 60 g (4 tbsp)
  • Heavy cream: 150 ml (0.6 cup)
  • Kasuri methi (dried fenugreek leaves): 5 g (1 tsp)
  • Honey or sugar: 10 g (2 tsp)

Method

  1. Marinate chicken in yogurt, half the ginger-garlic paste, garam masala and chilli powder for at least 2 hours.
  2. Grill or roast the chicken at 200°C (400°F) until charred at the edges and cooked through, about 20 minutes.
  3. In a saucepan, melt half the butter, add remaining ginger-garlic paste and cook briefly.
  4. Add tomato puree and simmer 15-20 minutes until thickened and the raw smell disappears.
  5. Blend the sauce until smooth if a silkier texture is desired, then return to the pan.
  6. Stir in cream, remaining butter, honey and crushed kasuri methi.
  7. Add the cooked chicken to the sauce, simmer 10 minutes, and adjust seasoning before serving.

Introduction: Butter chicken, or murgh makhani, was created in 1950s Delhi at the Moti Mahal restaurant, originally devised as a way to use leftover tandoori chicken in a rich tomato-butter gravy, and has since become one of India's most globally recognised dishes.

Cultural Background: Butter chicken, or murgh makhani, was created in 1950s Delhi at the Moti Mahal restaurant, originally devised as a way to use leftover tandoori chicken in a rich tomato-butter gravy, and has since become one of India's most globally recognised dishes.

Tips: Charring the chicken under a grill or in a very hot oven mimics the smokiness of a tandoor.

Variations: Paneer makhani substitutes paneer cubes for chicken for a vegetarian version.

Storage: Refrigerate up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop, stirring in a splash of cream if the sauce has thickened.

FAQs:

Q: Why is my butter chicken sauce too tangy?

A: Balance excess acidity from the tomatoes with a little extra cream or a touch more honey.

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