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Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani): Tender yogurt-marinated chicken in a silky tomato, butter and cream sauce with warm spices.
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Tender yogurt-marinated chicken in a silky tomato, butter and cream sauce with warm spices.

Makes: 4–6 servings · Pan: Large skillet or Dutch oven · Oven: Stovetop (plus broiler for the chicken) · Cuisine: Indian

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Ingredients

VolumeGrams
Marinade
2 lb boneless chicken thighs, bite-sized pieces907 g
1/2 cup plain yogurt114 g
1 tbsp lemon juice14 g
1 tbsp ginger-garlic paste—
1 tsp garam masala—
1 tsp Kashmiri chili powder—
1 tsp table salt6 g
Sauce
4 tbsp unsalted butter, divided56 g
1 medium onion, finely chopped—
1 tbsp ginger-garlic paste—
1 tsp garam masala—
1 tsp Kashmiri chili powder—
15 oz tomato puree, 1 can425 g
1/2 cup heavy cream114 g
1 tsp granulated sugar, to taste4.1 g
1 tsp dried fenugreek leaves, kasuri methi, crushed—

Gram weights use the King Arthur Baking ingredient weight chart; amounts given in lb or oz are converted by weight (1 lb = 453.6 g, 1 oz = 28.35 g); “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.

Method

  1. Mix the chicken with the marinade ingredients and refrigerate at least 2 hours, or overnight.
  2. Broil or grill the chicken until charred in spots and just cooked through, about 10 minutes, turning once.
  3. Melt 2 tablespoons butter in a skillet and cook the onion until golden. Add the ginger-garlic paste, garam masala and chili powder and stir 1 minute.
  4. Add the tomato puree and simmer 15 minutes, until thick. Blend smooth if you like.
  5. Stir in the cream, sugar, fenugreek and remaining butter. Add the chicken and simmer 5–10 minutes. Serve with rice or naan.

Tips

  • Kashmiri chili powder adds color with mild heat.
  • Dried fenugreek leaves give restaurant-style aroma; don't skip them if you can find them.

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