Creamy, buttery tomato-based curry with tender marinated chicken.

Butter Chicken (Murgh Makhani)

Tender chicken pieces cooked in a mildly spiced, creamy, buttery tomato gravy. A globally beloved Indian dish.

Yields: 4 servings Prep time: 20 minutes (+ marination time) Cook time: 30-40 minutes

Ingredients:

• For Chicken Marinade:
  • 1.5 lbs boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces
  • 1/2 cup plain yogurt (full fat preferred)
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp Kashmiri red chili powder (or paprika for color)
  • 1/2 tsp turmeric powder
  • 1/2 tsp salt
• For Gravy:
  • 2 tbsp butter
  • 1 tbsp oil
  • 1 large onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp garam masala
  • 1/2 tsp Kashmiri red chili powder
  • 1 (15 oz) can crushed tomatoes (or 1.5 cups tomato puree)
  • 1/2 cup water or chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp kasoori methi (dried fenugreek leaves), crushed
  • 1-2 tsp sugar (optional, to balance acidity)
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate Chicken: Combine all marinade ingredients with the chicken pieces. Mix well, cover, and refrigerate for at least 30 minutes (or up to overnight).
2. Cook Chicken: You can grill, bake, or pan-fry the chicken until cooked through and slightly charred. (Alternatively, cook chicken directly in the gravy later).
3. Make Gravy: Heat butter and oil in a large pan or pot over medium heat. Add onions and sauté until golden brown (about 8-10 minutes).
4. Add ginger-garlic paste and sauté for 1 minute until fragrant.
5. Stir in ground coriander, cumin, garam masala, and chili powder. Cook for 30 seconds.
6. Add crushed tomatoes and cook until the oil starts to separate from the mixture (about 5-7 minutes).
7. Add the cooked chicken (or raw marinated chicken if not pre-cooked), water/broth, and salt. Bring to a simmer.
8. If using raw chicken, cover and simmer until chicken is cooked through (about 15-20 minutes). If chicken is pre-cooked, simmer for 5 minutes to meld flavors.
9. Reduce heat to low. Stir in heavy cream, crushed kasoori methi, and sugar (if using). Simmer gently for 2-3 minutes. Do not boil vigorously after adding cream.
10. Taste and adjust salt if needed.
11. Serve: Garnish with fresh cilantro. Serve hot with naan bread, roti, or basmati rice.

### What makes it special?:*

Butter Chicken's appeal lies in its luxurious, creamy texture and mildly spiced, tangy tomato gravy balanced by the richness of butter and cream. It's a universally liked dish, often serving as an introduction to Indian cuisine for many.