Indian Butter Chicken (Murgh Makhani)
Learn how to make butter chicken at home and savor the tender chicken pieces stewed in a buttery, tangy, and sweet tomato and cream curry.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 40 g ginger
- 80 g garlic
- 2 fl oz water
- 480 g chicken thighs (skinless)
- 120 g full fat yogurt
- 2.4 g garam masala
- 3 g turmeric
- 80 g garlic ginger paste
- 2.6 g Kashmiri chile powder
- 2 g cumin
- .75 fl oz lemon juice
- 7 g salt
- 56 g ghee
- 140 g yellow onions
- 80 g garlic ginger paste
- 3.6 g garam masala
- 3 g turmeric
- 1.2 g Kashmiri chile powder
- 1.2 g paprika
- 2.5 g cumin
- 18.5 g white granulated sugar
- 9.75 g salt
- 19 g cashews
- 28 fl oz tomato puree
- 16 fl oz filtered water
- 4 fl oz heavy cream
- fenugreek leaves (optional topping)
Instructions
- 1
Garlic ginger paste
- 2
In a food processor or blender combine the ginger, garlic, and water. Pulse until the contents become a paste. Scrape the sides down every so often to help blend all the ingredients properly.
- 3
Marinade
- 4
Cut your chicken thighs into thin slices about ¼ inch thick and 2-3 inches long. Add all the pieces in a container with a lid.
- 5
In a bowl, combine the marinade ingredients and stir until mixed.
- 6
Pour the marinade over the chicken pieces and use a spatula or cleans hands to cover all the chicken with the marinade. Cover with a lid and place in the fridge to marinate for at least 4 hours (or ideally overnight).
- 7
Butter chicken
- 8
Remove your chicken from the fridge at least 30 minutes before cooking so it will cook more evenly.
- 9
Put all the meat on skewers evenly.
- 10
Preheat your pan on medium-high heat and drizzle a little vegetable oil (or neutral oil) if necessary. Pan fry your skewers for about 1-2 minutes on each side until they are seared and golden brown. Remove them from the heat once all the sides are done (and register at 135 °F with a meat thermometer) and set them aside until later.
- 11
In a dutch oven add half the ghee and all the onions. Saute the onions for 30 seconds or until slightly softened.
- 12
Add the garlic ginger paste and stir. Saute for another 30 seconds until fragrant.
- 13
Add the turmeric, kashmiri chile powder, paprika, and cumin and cook for about 1 minute.
- 14
Add the garam masala, tomato puree, cashews, sugar, salt, and water to the pot and stir until combined. Bring the liquid to a boil and lower to a simmer for 10 minutes.
- 15
Transfer the liquid to a blender and pulse until it’s evenly blended with no chunks. Transfer back into the pot and add the chicken.
- 16
Bring to a boil and lower to a simmer for 10 minutes to allow the chicken to finish cooking. Then add the heavy cream and the rest of the ghee.
- 17
Taste the butter chicken and add more salt, pepper, or sugar if necessary. Top with fenugreek leaves and serve with garlic naan and basmati rice.