Butter Chicken
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Butter chicken - murgh makhani - starts by marinating chicken thighs in yogurt, garam masala, and cumin, then roasting or grilling them at high heat to develop a slightly charred, smoky exterior.
Read more
That surface char is a defining element; plain poaching cannot replicate it. The tomato sauce base requires long, patient reduction - the raw acidity must cook off and round into sweetness before any dairy is added. Butter and heavy cream then go in, wrapping the spice blend sharp heat in a velvety richness that carries through to the last bite. Cumin and garam masala provide the earthy, layered warmth that anchors this curry's identity, and together they produce the mild, creamy character that sets murgh makhani apart from hotter Indian preparations.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 600g chicken thigh into bite-size pieces and pat dry.
Coat evenly with 2 tablespoons ginger-garlic paste, 1 teaspoon Kashmiri chili powder, and 1 teaspoon garam masala, then marinate for at least 30 minutes.
- 2Control
Heat a wide pan over medium-high heat and melt 1 tablespoon butter.
Lay the chicken in one layer without crowding, then sear 3 to 4 minutes per side without moving it so a browned crust forms.
- 3Finish
Move the seared chicken to a plate and leave the browned bits in the pan.
Add 1 tablespoon butter and the finely chopped onion to the same pan, then cook over medium heat for 5 minutes until softened.
- 4Control
Add 1 teaspoon cumin and 1 teaspoon coriander seed and cook for 1 minute until aromatic.
Pour in 400g tomato puree and simmer over low heat for 15 minutes.
- 5Control
Return the chicken and any resting juices to the sauce.
Cover and simmer over low heat for 15 minutes, stirring once halfway through, until the pieces are cooked through and evenly coated.
- 6Finish
Reduce the heat to its lowest setting and stir in 200ml cream gradually.
Finish with the remaining 1 tablespoon butter and serve with rice or naan.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Butter Chicken tenderizes roasted thighs in a yogurt marinade before simmering in tomato cream.
- Finish cue
- Cover and simmer over low heat for 15 minutes, stirring once halfway through, until the pieces are cooked through and evenly coated.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
70min, 10 ingredients
Category median
48min, 8 ingredients
Based on 247 recipes
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