India
Butter Chicken
Murgh Makhani / मुर्ग़ मखनी
Butter chicken, or murgh makhani, is usually traced to the Punjabi restaurant kitchens of Delhi, where tandoori chicken met a tomato sauce enriched with butter and cream. Without a tandoor, your broiler supplies the char that keeps the dish from tasting flat. The other essential is kasuri methi, dried fenugreek leaves. They give the sauce its distinct savory, slightly bitter finish, and nothing else tastes quite the same.
- Prep
- 2 hr 15 min
- Cook
- 35 min
- Total
- 2 hr 50 min
- Serves
- 4
Ingredients
1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 2-inch (5 cm) pieces
1/2 cup (120 g) whole-milk yogurt
1 tbsp lemon juice
2 tbsp grated fresh ginger, divided
8 garlic cloves, grated, divided
1 tbsp Kashmiri chili powder, divided, or 1 tbsp sweet paprika with a pinch of cayenne
2 tsp garam masala, divided
1/2 tsp ground turmeric
1 1/2 tsp salt, divided
1 tbsp vegetable oil
1 can (28 oz / 800 g) whole peeled tomatoes
5 tbsp (70 g) unsalted butter, divided
3 green cardamom pods, lightly crushed
1-inch (2.5 cm) piece of cinnamon stick
1/2 cup (120 ml) heavy cream
1 tbsp kasuri methi (dried fenugreek leaves)
2 tsp sugar
Steamed basmati rice or naan, to serve
Instructions
- Mix the yogurt, lemon juice, half the ginger, half the garlic, 2 tsp of the chili powder, 1 tsp of the garam masala, the turmeric and 1 tsp of the salt. Stir in the chicken, cover and refrigerate for at least 2 hours and up to 24.
- Blend the tomatoes until smooth. Melt 3 tablespoons of the butter in a wide pot over medium heat and add the cardamom and cinnamon. Cook for 1 minute, then add the remaining ginger and garlic and stir for 1 minute, until fragrant.
- Stir in the remaining 1 tsp chili powder and the tomatoes. Simmer for 20 minutes, stirring now and then, until the sauce darkens and thickens and butter starts to pool at the edges.
- While the sauce simmers, heat the broiler with a rack about 6 inches (15 cm) below it. Line a baking sheet with foil, set a wire rack on top and brush it with the oil. Spread out the chicken and broil for 10 to 12 minutes, turning once, until charred at the edges.
- Fish out the cardamom and cinnamon. For a restaurant-smooth texture, blend the sauce (hot sauce expands, so fill the blender halfway and vent the lid) or push it through a sieve, then return it to the pot.
- Add the chicken and its juices to the sauce and simmer for 5 minutes, until the thickest piece reaches 165°F (74°C).
- Lower the heat and stir in the cream, the remaining 2 tablespoons of butter and the remaining 1 tsp garam masala. Crumble in the kasuri methi between your palms, then add the sugar and the remaining 1/2 tsp salt. Warm through without boiling, adjust the salt, and serve with rice or naan.
Tips
- If you can't find kasuri methi at an Indian grocery store, leave it out rather than substituting. The dish will still be good but will lose its signature note.
- If the sauce tastes sharp, simmer it longer before adding the cream. Add a little more sugar only after that, since undercooked tomatoes are usually the cause.
- For an outdoor grill, thread the chicken on skewers and cook over high heat, turning often. It's the closest home match for a tandoor.
Did you know?
- Butter chicken comes from Delhi, where it's called murgh makhani.
- Butter chicken was created in the 1950s at a Delhi restaurant.
- The chicken is first cooked in a tandoor, a very hot clay oven.
Questions
What's the difference between butter chicken and tikka masala?
They're close relatives. Butter chicken is usually milder and richer, with butter and cream up front. Tikka masala tends to have more onion and a stronger spice base.
Is butter chicken spicy?
Not very. Kashmiri chili is prized for its red color and gentle heat. Add a fresh green chili to the sauce if you'd like more of a kick.
Can I use chicken breast?
Yes, but thighs stay juicier. If you use breast, cut bigger pieces and take them out of the sauce as soon as they reach 165°F (74°C).
Malai Kofta
Kulfi