Butter Chicken
Quick answer
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...
What makes this special
- Butter Chicken tenderizes roasted thighs in a yogurt marinade before simmering in tomato cream.
- Yogurt marinade breaks down surface proteins, making each piece tender throughout
- Kashmiri chili powder delivers deep red color without adding significant heat
Key ingredients
Core cooking flow
- 1 Cut 600 g chicken thighs into bite-size pieces and pat them dry.
- 2 Heat a wide pan over medium-high heat and melt 1 tablespoon butter.
- 3 Move the seared chicken to a plate and leave the browned bits in the pan.
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. 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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Cut 600 g chicken thighs into bite-size pieces and pat them dry.
Mix 3 tablespoons plain yogurt, 2 tablespoons ginger garlic paste, Kashmiri chili powder, and garam masala, then coat the chicken evenly and marinate 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 the cumin, coriander, and cayenne, then cook for 1 minute until fragrant.
Pour in 400 g tomato puree and simmer over low heat for 15 minutes, stirring often, until the sharp acidity softens.
- 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
Turn the heat to the lowest setting and stir in 200 ml heavy cream gradually so it does not split.
Finish with 1 tablespoon butter for gloss, adjust with salt, and serve hot with basmati rice or naan.
After the steps
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