Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani) © kvalifood.com

Butter chicken - or murgh makhani - is one of India’s most beloved dishes. It was invented at the Moti Mahal restaurant in Delhi in the 1950s, when leftover tandoori chicken was simmered in a sauce of tomatoes, butter, and cream. It is a mild and creamy dish with a deep, aromatic character. The key is the lightly charred chicken with a subtle smoky note, the silky smooth tomato sauce, and - most importantly - kasuri methi (dried fenugreek leaves), which give the dish its unmistakable aroma.

Ingredients

Serves 4

Marinade:

  • 800 g boneless chicken thighs, cut into 3-4 cm (1.5 in) pieces
  • 120 g whole-milk yogurt (Turkish or Greek)
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste (or 1 tsp freshly grated of each)
  • 1 tsp Kashmiri chilli powder
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ½ tsp salt

Sauce:

  • 1 tbsp neutral oil
  • 2 medium onions (~200 g), roughly chopped
  • ¼ tsp bicarbonate of soda
  • 55 g (4 tbsp) butter
  • 1 tbsp ginger-garlic paste
  • 1 tbsp Kashmiri chilli powder
  • 400 ml passata (or 180 g tomato paste + 200 ml water)
  • 35 g cashew nuts, soaked in a little water and blended to a paste
  • 200 ml whipping cream
  • 1 tsp garam masala
  • 1-2 tsp sugar or honey (to taste)
  • 1 tbsp kasuri methi (dried fenugreek leaves)
  • Salt

Directions

Marinade and chicken

  1. Mix all the marinade ingredients, coat the chicken and refrigerate for at least 1 hour - ideally overnight.
  2. Grill the chicken under a high oven broiler (or on a griddle pan) until lightly charred and cooked through, approx. 15-20 minutes.

Sauce

  1. Heat the oil in a heavy-based pot over medium-high heat. Add the onions and bicarbonate of soda and stir. Cook for 12-15 minutes until soft and golden.
  2. Reduce to medium heat. Add the butter, ginger-garlic paste, and Kashmiri chilli, and sauté for 1 minute.
  3. Add the passata and cook for 8-10 minutes until the sauce is dark and the fat has separated.
  4. Blend the sauce completely smooth with a stick blender (or transfer to a blender).
  5. Stir in the cashew paste and cook for 2 minutes.
  6. Add the cream and garam masala and stir well. Season with sugar or honey and salt to taste.
  7. Toast the kasuri methi briefly in a dry pan, crush the leaves in your hand and stir into the sauce.
  8. Add the grilled chicken and any resting juices. Simmer for 5 minutes and serve.

Serve with

  • Basmati rice or naan
  • Fresh coriander and a drizzle of cream to garnish

Notes

  • The chicken must be charred - the lightly smoky note is characteristic of the dish and must not be skipped.
  • Kasuri methi (dried fenugreek leaves) is not optional - this is the spice that gives butter chicken its signature aroma. Available at Indian specialty stores.
  • Bicarbonate of soda in the onions significantly speeds up caramelisation, saving time without compromising flavour.
  • Strain the sauce through a fine-mesh sieve for an extra silky, restaurant-quality consistency. Optional for home cooking.
  • The dish keeps in the refrigerator for up to 1 week and tastes even better the next day.