Butter Chicken (Murgh Makhani)

Butter chicken is the curry most people fall in love with first: smoky marinated chicken in a mild, creamy tomato sauce. The secret is a double marinade and a sauce of tomatoes and cashews blended silky smooth.

Video and original recipe by Swasthi of Indian Healthy Recipes. The method below follows her video step by step, written in our own words.

• Serves 4
• Prep 25 min + 30 min to overnight marinating
• Cook 30 min
• Mild to medium heat
• Famous in Delhi

Ingredients

For the chicken

• 500 g boneless chicken thighs or breast, in bite-size pieces
• 1 tbsp lemon juice
• 1 tsp Kashmiri chilli powder
• ½ tsp salt
• 4 tbsp thick yoghurt
• 1 tsp ginger-garlic paste
• ¼ tsp turmeric
• ½ tsp garam masala
• ½ tsp ground cumin
• ½ tsp ground coriander
• ½ tsp kasuri methi (dried fenugreek leaves)
• 1 tbsp oil

For the sauce

• 2 tbsp butter (plus 1–2 tbsp to finish)
• 1 cinnamon stick (2–3 cm), 3 green cardamom, 4 cloves
• 1 medium onion, sliced
• 600 g ripe tomatoes, chopped
• 1½ tsp ginger-garlic paste
• 1–2 green chillies, slit
• 28 cashews (about ¼ cup)
• 1 tsp Kashmiri chilli powder
• ½ tsp garam masala, ½ tsp ground coriander, ½ tsp ground cumin
• Salt and ½–1 tsp sugar to taste
• 1 tsp kasuri methi
• ¾ cup hot water
• 3–4 tbsp cream
• Fresh coriander to garnish

Method

1. Mix the chicken with lemon juice, Kashmiri chilli and salt and leave for 15–20 minutes.
2. Add the yoghurt, ginger-garlic paste, turmeric, garam masala, cumin, coriander, kasuri methi and oil. Mix well and marinate for at least 30 minutes, or overnight in the fridge.
3. Heat a heavy pan with a little butter or oil. Sear the chicken on a high flame until lightly charred on all sides and just cooked through. Set aside.
4. In the same pan melt the butter and add the cinnamon, cardamom and cloves. Let them sizzle for a few seconds.
5. Add the onion and fry until light golden.
6. Stir in the ginger-garlic paste and fry until it no longer smells raw.
7. Add the tomatoes, green chillies, cashews and a pinch of salt. Cover and cook until the tomatoes are completely soft and mushy.
8. Let the mixture cool, remove the cinnamon stick, then blend to a very smooth purée with a splash of water.
9. Melt a little butter in the pan, add the Kashmiri chilli powder and immediately pour in the purée (strain it for an extra-silky sauce).
10. Add the garam masala, coriander, cumin, salt and sugar. Simmer, stirring, until the sauce thickens and butter starts to float on top.
11. Pour in the hot water to get the consistency you like and simmer for a few more minutes.
12. Add the chicken, crush in the kasuri methi between your palms and stir in the cream. Simmer for 3–5 minutes.
13. Finish with a knob of butter and fresh coriander. Serve hot with naan, roti or basmati rice.

Shortcut: replace the garam masala, cumin and coriander in the sauce with 1½ tbsp MDH Butter Chicken Masala.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.