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Murgh Makhani
Butter Chicken
A beloved North Indian dish featuring tender, marinated chicken simmered in a rich, creamy, and buttery tomato-based sauce. Often considered Delhi's signature contribution to global cuisine.
🧂 Ainekset
- 600 g Boneless, skinless chicken thighs or breast
- 120 ml Plain yogurt(for marinating)
- 2 tbsp Ginger-garlic paste(divided)
- 1 tbsp Lemon juice(for marinating)
- 1 tsp Garam masala(for marinating)
- 0.5 tsp Turmeric powder(for marinating)
- 1 tsp Red chili powder (Kashmiri for color)(for marinating)
- 1 tsp Salt(for marinating)
- 75 g Ghee or unsalted butter(for cooking the sauce)
- 1 medium Onion
- 400 g Tomatoes
- 30 g Cashews
- 150 ml Heavy cream
- 1 tbsp Honey or sugar
- 1 tbsp Kasuri methi (dried fenugreek leaves)
- to taste Salt
- for garnish Fresh cilantro(chopped)
- 25 g Unsalted butter(for finishing)
👨🍳 Ohjeet
- 1
Marinate the chicken: In a bowl, combine the chicken pieces with yogurt, 1 tbsp ginger-garlic paste, lemon juice, garam masala, turmeric powder, red chili powder, and 1 tsp salt. Mix well to coat the chicken. Cover and refrigerate for at least 2 hours, or preferably overnight (up to 8 hours) for best flavor.
⏱️ 10 minutes active prep + marinating time - 2
Cook the chicken: Preheat your grill or broiler to medium-high heat (about 200°C / 400°F). Thread the marinated chicken onto skewers or arrange on a baking sheet lined with foil. Grill or broil for 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred. Alternatively, pan-fry the chicken in batches until golden brown and cooked.
⏱️ 15 minutes - 3
Start the sauce: Melt 75g of ghee or butter in a large, heavy-bottomed pan or Dutch oven over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes. Stir in the remaining 1 tbsp ginger-garlic paste and cook for another minute until fragrant.
⏱️ 8 minutes - 4
Build the sauce base: Pour in the tomato puree and the cashew paste. Stir well to combine. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld and the sauce to thicken slightly. The oil should start to separate from the sauce.
⏱️ 20 minutes - 5
Finish the sauce: Stir in the heavy cream and honey (or sugar). Add the crushed kasuri methi and season with salt to taste. Simmer gently for another 5 minutes, ensuring it doesn't boil rapidly after adding the cream.
⏱️ 5 minutes - 6
Combine and serve: Add the cooked chicken pieces to the sauce. Stir gently to coat. Let it simmer for 2-3 minutes for the chicken to absorb the sauce flavors. Stir in the remaining 25g of butter until melted. Garnish generously with fresh cilantro. Serve hot with naan, roti, or basmati rice.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓For a smoother sauce, you can blend the tomato and onion mixture after cooking step 4 before adding the cream.
- ✓Adjust sweetness and spice levels to your preference. A pinch of sugar can balance the acidity of the tomatoes.
- ✓Kasuri methi (dried fenugreek leaves) adds a unique aroma and flavor that is characteristic of authentic butter chicken; don't skip it if possible.
- ✓Using chicken thighs will result in a more succulent and flavorful dish compared to chicken breast.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- For a spicier version, add more red chili powder or a pinch of cayenne pepper to the marinade or sauce.
- For a lighter version, use half-and-half instead of heavy cream, or reduce the overall amount of butter and cream.