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Brian Sunter

Butter Chicken

Creamy, rich Indian butter chicken (murgh makhani) with tender marinated chicken thighs in a spiced tomato-cream sauce.

3h 20m 4 servings
main indian chicken curry
Scale
Units

Ingredients

  • 1 kg boneless chicken thighs
  • 0.50 cup plain yogurt
  • 2 tbsp lemon juice
  • 4 tsp garam masala
  • 1 tsp turmeric
  • 3 tbsp grated ginger
  • 6 cloves garlic
  • 0 salt
  • 2 tbsp ghee or butter
  • 1 large onion
  • 2 tsp ground cumin
  • 1 tsp Kashmiri chili powder
  • 2 cups crushed tomatoes
  • 1 cup heavy cream
  • 2 tbsp butter
  • 1 tbsp dried fenugreek leaves
  • to taste sugar
  • for garnish fresh cilantro

Equipment

  • large

Instructions

Marinade

1

In a large bowl, combine 1 kg boneless chicken thighs , cut into 1-inch cubes, with 0.50 cup plain yogurt , 2 tbsp lemon juice , 2 tsp garam masala , 1 tsp turmeric , 1 tbsp grated ginger , 2 cloves garlic minced, and to taste salt .

2

Cover and refrigerate for at least 3 hours , preferably overnight.

Cook the Chicken

3

Heat 2 tbsp ghee or butter in a large pan over high heat.

4

Add the marinated chicken without wiping off excess marinade and cook for about 3 minutes until white all over.

5

Remove chicken from the pan and set aside.

Prepare the Sauce

6

In the same pan, add more ghee if needed. Sauté 1 large onion , finely chopped, until translucent.

7

Add 2 tbsp grated ginger and 4 cloves garlic minced. Cook for 1-2 minutes until fragrant.

8

Stir in 2 tsp garam masala , 2 tsp ground cumin , and 1 tsp Kashmiri chili powder (or paprika for less heat). Cook for 30 seconds .

9

Add 2 cups crushed tomatoes and simmer for 10-15 minutes until sauce thickens.

Finish the Dish

10

Return the sauce to the pan and add the cooked chicken.

11

Stir in 1 cup heavy cream and simmer for 5-7 minutes until chicken is fully cooked.

12

Add 2 tbsp butter and 1 tbsp dried fenugreek leaves (kasoori methi), crushing the leaves between your palms before adding.

13

Taste and adjust seasoning with to taste salt and a pinch of to taste sugar if needed.

14

Garnish with for garnish fresh cilantro before serving.

View Cooklang Source
recipe.cook 
---
title: Butter Chicken
description: "Creamy, rich Indian butter chicken (murgh makhani) with tender marinated chicken thighs in a spiced tomato-cream sauce."
servings: 4
time: 4 hours 30 minutes
tags: [indian, chicken, curry, main]
cuisine: Indian
difficulty: medium
---

== Marinade ==

In a large bowl, combine @boneless chicken thighs{1%kg}, cut into 1-inch cubes, with @plain yogurt{1/2%cup}, @lemon juice{2%tbsp}, @garam masala{2%tsp}, @turmeric{1%tsp}, @grated ginger{1%tbsp}, @garlic{2%cloves} minced, and @salt{to taste}.

Cover and refrigerate for at least ~{3%hours}, preferably overnight.

== Cook the Chicken ==

Heat @ghee or butter{2%tbsp} in a #large pan over high heat.

Add the marinated chicken without wiping off excess marinade and cook for about ~{3%minutes} until white all over.

Remove chicken from the pan and set aside.

== Prepare the Sauce ==

In the same pan, add more ghee if needed. Sauté @onion{1%large}, finely chopped, until translucent.

Add @grated ginger{2%tbsp} and @garlic{4%cloves} minced. Cook for ~{1-2%minutes} until fragrant.

Stir in @garam masala{2%tsp}, @ground cumin{2%tsp}, and @Kashmiri chili powder{1%tsp} (or paprika for less heat). Cook for ~{30%seconds}.

Add @crushed tomatoes{2%cups} and simmer for ~{10-15%minutes} until sauce thickens.

> Blend the sauce until smooth using an immersion blender or regular blender.

== Finish the Dish ==

Return the sauce to the pan and add the cooked chicken.

Stir in @heavy cream{1%cup} and simmer for ~{5-7%minutes} until chicken is fully cooked.

Add @butter{2%tbsp} and @dried fenugreek leaves{1%tbsp} (kasoori methi), crushing the leaves between your palms before adding.

Taste and adjust seasoning with @salt{to taste} and a pinch of @sugar{to taste} if needed.

Garnish with @fresh cilantro{for garnish} before serving.