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My Go To Butter Chicken Recipe (Indian Murgh Makhani)

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Ingredients Method

Ingredients
  

  • Chicken: Boneless, skinless chicken thighs are preferred as they stay juicier. You can absolutely use chicken breasts, but marinating for at least 4-6 hours is recommended to keep them tender.
  • Yogurt (Curd): Use thick, full-fat plain yogurt. Greek yogurt or "hung curd" (strained yogurt) is best. If your yogurt is thin, strain it in a cheesecloth for 30 minutes to remove excess whey. This prevents the marinade from becoming watery.
  • Tomatoes: This is the base of the sauce. Use ripe, red tomatoes (like Roma) for a deep colour and good flavour. You can also substitute with 1 (14.5 oz) can of high-quality crushed or puréed tomatoes.
  • Cashews: These are essential for the creamy texture and richness. Soak them in hot water for 15-20 minutes before blending to get a smooth paste. For a nut-free version, you can substitute with 2-3 tablespoons of heavy cream, added at the end.
  • Spices: You will need basic Indian spices like Kashmiri Red Chili Powder (gives a vibrant red colour without too much heat), turmeric, cumin, and coriander powder.
  • Garam Masala: A good quality, aromatic garam masala is key. Use it towards the end of cooking to preserve its fragrance.
  • Kasuri Methi (Dried Fenugreek Leaves): This is the secret ingredient! Crushing the dried leaves between your palms before adding releases their unique, savoury aroma. Do not skip this if you want that true restaurant flavour.
  • Cream: A small amount of heavy cream (or whipping cream) is stirred in at the very end to finish the sauce, adding to its richness.

Method
 

  1. To a medium bowl, add 1.5 lbs (about 680g) of boneless chicken (cut into 1-inch pieces).
  2. Add 1 tsp Kashmiri red chili powder, 1/2 tsp salt, and 2 tbsp lemon juice.
  3. Mix very well to coat all the chicken pieces. Cover and set aside for 15-20 minutes.
  4. To the same bowl of chicken, add 1/2 cup thick yogurt (hung curd or Greek yogurt), 1 tbsp ginger-garlic paste, 1/2 tsp turmeric powder, and 1/2 tsp garam masala.
  5. Mix thoroughly until the chicken is fully coated.
  6. Cover and refrigerate for at least 30 minutes, or ideally 4 hours to overnight for the most tender results.
  7. Heat 1 tbsp of oil or butter in a large skillet or pan over medium-high heat.
  8. Place the marinated chicken pieces in the pan in a single layer (you may need to do this in batches).
  9. Cook for 3-4 minutes per side until the chicken is lightly charred and about 80% cooked through. It will finish cooking in the sauce.
  10. Remove the chicken from the pan and set it aside.
  11. While the chicken cooks, prepare the base. Add 1/4 cup raw cashews to a bowl and cover with hot water. Let them soak for 15 minutes, then drain.
  12. In a blender, add the soaked cashews, 1 (14.5 oz) can of crushed tomatoes (or 3-4 puréed fresh tomatoes), and blend until completely smooth.
  13. In the same pot you used for the chicken (or a clean one), melt 2 tbsp of butter over medium heat.
  14. Add 1 tbsp ginger-garlic paste and sauté for 30-60 seconds until fragrant, but do not let it brown.
  15. Add the spice powders: 1 tsp Kashmiri red chili powder, 1 tsp ground cumin, and 1 tsp ground coriander. Sauté for 30 seconds, stirring constantly.
  16. Pour in the blended tomato-cashew purée. Be careful, as it may splatter.
  17. Add 1/2 cup water, 1 tbsp sugar (to balance the acidity of the tomatoes), and salt to taste.
  18. Bring the sauce to a gentle simmer, then partially cover the pot. Let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens and deepens in colour. You will see specks of butter/oil separating on the surface.
  19. Add the cooked chicken pieces (along with any juices) to the simmering sauce.
  20. Stir to combine, and let it cook for another 5-10 minutes, or until the chicken is cooked through and tender.
  21. Crush 1/4 tsp of Kasuri Methi (dried fenugreek leaves) between your palms and sprinkle it into the pot. Stir in 1/2 tsp garam masala.
  22. Turn off the heat. Stir in 1/2 cup of heavy cream. Taste and adjust salt or sugar if needed.
  23. Garnish with fresh cilantro and serve hot.
  24. Basmati Rice or Jeera Rice
  25. Naan Bread or Garlic Naan
  26. Roti or Paratha
  27. Marination is Key: Do not skip the marination. A longer marination time (especially for chicken breast) is crucial for tender, flavourful chicken.
  28. Thick Yogurt: Always use thick, strained yogurt (hung curd) for the marinade. Watery yogurt will not cling to the chicken and will release moisture, "boiling" the chicken instead of charring it.
  29. Kasuri Methi: This is a key flavouring agent. Always crush it in your palms before adding to release its essential oils.
  30. Don't Boil Cream: Add the cream after turning off the heat. Boiling cream can cause it to split or curdle.
  31. For a Smoother Sauce: For an extra-silky, restaurant-style sauce, you can pass the blended tomato-cashew purée through a fine-mesh sieve before adding it to the pot.
  32. 1.5 lbs 680g boneless, skinless chicken, cut into 1-inch pieces
  33. 2 tbsp lemon juice
  34. 1 tsp Kashmiri red chili powder
  35. 1/2 tsp salt
  36. 1/2 cup thick plain yogurt (Greek yogurt or hung curd)
  37. 1 tbsp ginger-garlic paste
  38. 1/2 tsp turmeric powder
  39. 1/2 tsp garam masala
  40. 2 tbsp unsalted butter
  41. 1 tbsp oil
  42. 1 tbsp ginger-garlic paste
  43. 1 14.5 oz can crushed tomatoes (or 3-4 ripe tomatoes, puréed)
  44. 1/4 cup raw cashews (soaked in hot water)
  45. 1 tsp Kashmiri red chili powder
  46. 1 tsp ground cumin
  47. 1 tsp ground coriander
  48. 1 tbsp sugar (or to taste)
  49. 1/2 cup water (or as needed)
  50. Salt to taste
  51. 1/2 cup heavy cream
  52. 1/2 tsp garam masala
  53. 1/4 tsp Kasuri Methi (dried fenugreek leaves)
  54. Fresh cilantro (chopped, for garnish)
  55. First Marination: In a bowl, combine chicken pieces with lemon juice, 1 tsp chili powder, and 1/2 tsp salt. Mix well and rest for 15-20 minutes.
  56. Second Marination: Add the yogurt, 1 tbsp ginger-garlic paste, turmeric, and 1/2 tsp garam masala to the chicken. Mix until fully coated. Cover and refrigerate for at least 30 minutes or overnight.
  57. Cook Chicken: Heat 1 tbsp oil in a large skillet over medium-high heat. Cook the chicken in batches for 3-4 minutes per side until lightly charred. Set aside.
  58. Make Sauce Base: Blend the soaked (and drained) cashews with the crushed tomatoes until completely smooth.
  59. Start Sauce: In a large pot, melt 2 tbsp butter over medium heat. Add 1 tbsp ginger-garlic paste and sauté for 30 seconds. Stir in 1 tsp chili powder, cumin, and coriander, and cook for another 30 seconds.
  60. Simmer Sauce: Pour in the tomato-cashew purée, 1/2 cup water, sugar, and salt. Bring to a simmer, then partially cover and cook for 10-15 minutes, stirring often, until thick.
  61. Combine: Add the cooked chicken to the sauce. Simmer for 5-10 minutes until chicken is cooked through.
  62. Finish: Crush the Kasuri Methi between your palms and add it to the pot, along with 1/2 tsp garam masala. Turn off the heat and stir in the heavy cream.
  63. Serve: Garnish with fresh cilantro and serve hot.