Murgh Makhani (Butter Chicken)
A legendary Northern Indian classic featuring succulent, tandoori-style chicken simmered in a velvety, tomato-based gravy. This recipe focuses on the "makhani" (buttery) technique—balancing Kashmiri chili warmth with cold-butter emulsification and a silk-strained finish for a true restaurant-quality experience.
Ingredients
For the Chicken Marination
- 800 g Chicken Thighs Boneless, skinless; cut into bite-sized chunks.
- 1/2 cup Greek Yogurt Full-fat works best for tenderizing.
- 1 tbsp Ginger-Garlic Paste Freshly ground is preferred.
- 1 tbsp Lemon Juice Freshly squeezed to break down fibers.
- 1 tsp Kashmiri Chili Powder For color and mild heat.
- 1 tsp Garam Masala High-quality aromatic blend.
For the Silky Makhani Gravy
- 500 g Roma Tomatoes Pureed (or use canned San Marzano).
- 50 g Raw Cashews Soaked in hot water for 20 mins.
- 2 inch Cinnamon Stick Whole spice for the "Aromatic Trinity."
- 4 whole Green Cardamom Pods Lightly crushed to release oils.
- 100 g Unsalted Butter Cold and cubed for the final emulsion.
- 1/2 cup Heavy Cream To be added at the very end.
- 1 tbsp Kasoori Methi Dried fenugreek leaves; the "soul" of the dish.
- 1 tsp Honey or Sugar To balance tomato acidity.
Instructions
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The Double Marination
In a large bowl, toss the chicken with lemon juice and salt; let sit for 10 minutes. Stir in the Greek yogurt, ginger-garlic paste, and marination spices. Cover and refrigerate for at least 4 hours (ideally overnight) to ensure maximum tenderness.
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The Tandoori Char
Heat a cast-iron skillet or grill pan over high heat with a tablespoon of oil. Sear the chicken in batches until charred spots appear on the outside. Note: The chicken doesn't need to be cooked through yet; the char is for smoky flavor. Set aside.
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Building the Base
In a heavy pot, bloom the cinnamon and cardamom in a little butter. Add the tomato puree and soaked cashews. Simmer on medium-low for 15–20 minutes until the oil starts to separate from the sides and the raw tomato smell is gone.
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The Sieve Technique
Transfer the tomato base to a high-speed blender and process until smooth. Crucial: Pour the mixture through a fine-mesh sieve back into the pot. Use a ladle to push it through, discarding any solids. This creates the "Silky" texture.
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Simmer and Emulsify
Add the charred chicken to the strained sauce. Simmer on low for 8–10 minutes until the chicken is cooked through. Reduce heat to the lowest setting and whisk in the cold, cubed butter and heavy cream until the sauce is glossy and vibrant.
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The Finishing Flourish
Crush the Kasoori Methi between your palms and stir it in along with the honey and garam masala. For the optional "Dhungar" method, place a hot charcoal in a bowl inside the pot, drizzle with ghee, and cover for 2 minutes before serving.
Recipe Notes
Serving & Presentation
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The Vessel: Use a shallow copper karahi or a dark ceramic bowl to contrast the vibrant orange gravy.
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The Swirl: Drizzle a teaspoon of heavy cream in a spiral and use a toothpick to create a marbled design.
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The Garnish: Top with fresh cilantro, a few ginger juliennes, and a final small pat of butter for a glossy sheen.
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Best Pairings: Serve with Garlic Naan or Jeera (Cumin) Rice to soak up the sauce.
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The Palate Cleanser: Include a side of Kachumber salad (onion, cucumber, tomato) to provide a crunchy, acidic contrast to the rich cream.