Butter Chicken
Ingredients
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- 2 pounds chicken thighs, boneless skinless – cut into 1.5-inch pieces
- 1/2 cup plain whole-milk yogurt
- 1 tablespoon lemon juice – freshly squeezed
- 4 cloves garlic – finely grated
- 1 tablespoon ginger – finely grated
- 2 teaspoons Kashmiri red chili powder
- 2 teaspoons garam masala
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 1/4 teaspoons kosher salt
- 1 tablespoon neutral oil
- 6 tablespoons unsalted butter
- 1 tablespoon neutral oil
- 4 pods green cardamom pods – lightly crushed
- 1 cinnamon stick – 1-inch piece
- 1 bay leaf
- 3 cloves garlic – finely chopped
- 1 teaspoon ginger – finely grated
- 1 teaspoon Kashmiri red chili powder
- 1 teaspoon ground coriander
- 28 ounces canned whole peeled tomatoes
- 1 teaspoon kosher salt
- 1/2 cup heavy cream
- 2 teaspoons sugar
- 1 teaspoon garam masala
- 2 teaspoons dried fenugreek leaves – crushed
- cilantro leaves – chopped (for serving)
Instructions
1. In a large bowl, whisk the yogurt, lemon juice, garlic (4 cloves, grated), ginger (1 tbsp), Kashmiri red chili powder (2 tsp), garam masala (2 tsp), ground cumin, turmeric, kosher salt (1.25 tsp), and neutral oil (1 tbsp). Add the chicken pieces and coat well; cover and marinate 30 minutes (or up to overnight).
2. Heat the broiler to high and set a rack in the upper third. Arrange the marinated chicken on a foil-lined sheet with a wire rack. Broil 10–15 minutes, turning once, until lightly charred at the edges and cooked through (165°F). Reserve any pan juices.
3. In a wide saucepan over medium heat, melt 4 tablespoons unsalted butter with the neutral oil (1 tbsp) until foaming.
4. Add the green cardamom pods, cinnamon stick, and bay leaf; stir until fragrant, 30–60 seconds.
5. Add the garlic (3 cloves, chopped) and ginger (1 tsp); sauté until the raw aroma fades, about 1 minute.
6. Sprinkle in the Kashmiri red chili powder (1 tsp) and ground coriander; stir 10–15 seconds to bloom the spices.
7. Add the canned whole peeled tomatoes with their juices and kosher salt (1 tsp). Bring to a gentle simmer.
8. Simmer uncovered, stirring occasionally, 15–20 minutes until the tomatoes break down, the sauce thickens slightly, and fat begins to separate.
9. Remove and discard the cinnamon stick, bay leaf, and any cardamom husks. Blend the sauce until perfectly smooth using an immersion blender (or cool slightly and blend, then return to the pan). For extra silkiness, strain through a fine sieve back into the pan.
10. Stir in the heavy cream, sugar, garam masala (1 tsp), and dried fenugreek leaves (crushed). Simmer 5 minutes, stirring often, until slightly thickened and glossy.
11. Add the broiled chicken and any reserved pan juices; simmer 5–8 minutes, stirring to coat, until the chicken is tender and the sauce clings.
12. Stir in the remaining 2 tablespoons unsalted butter to finish. Adjust salt to taste and remove from heat.
13. Let rest 5 minutes to mellow the spices. Garnish with cilantro leaves and serve hot with basmati rice or naan.
Butter Chicken, known as Murgh Makhani, is a gently spiced curry with a velvety tomato-butter sauce that clings to tender pieces of marinated chicken. The gravy balances mild heat with a rich, buttery sweetness, rounded by cream and perfumed with dried fenugreek leaves. The result is comfortingly smooth and luxurious, with a subtle smokiness from charred chicken and a bright tomato backbone that keeps each bite lively.
Created in mid-20th-century Delhi, Butter Chicken was devised as a way to repurpose leftover tandoori chicken by simmering it in a makhani (butter-based) sauce of tomatoes, butter, and cream. Its signature flavor rests on the interplay of fenugreek, gentle chile warmth, and creamy richness rather than intense heat. From its restaurant origins, the dish spread across the Indian subcontinent and then worldwide, becoming a gateway curry celebrated for its balance and approachability.