Authentic Murgh Makhani (Butter Chicken)

Ingredients

• 300g (10.6 oz) Boneless, skinless chicken thighs or breast
• 2 tbsp (30 ml) Plain yogurt
• 1 tsp (5 ml) Ginger-garlic paste
• 1 tsp (5 ml) Lemon juice
• 1/2 tsp (2.5 ml) Garam masala
• 1/4 tsp (1.25 ml) Turmeric powder
• 1/2 tsp (2.5 ml) Kashmiri red chili powder (for color, optional)
• 1/2 tsp (2.5 ml), or to taste Salt
• 3 tbsp (45 g/1.6 oz) Butter
• 1 tbsp (15 ml) Vegetable oil or ghee
• 1 medium (about 150 g / 5.3 oz) Onion, finely chopped
• 1 tsp (5 ml) Ginger-garlic paste
• 200 g (7 oz) Tomatoes, pureed (about 2 medium)
• 1 tsp (5 ml) Ground coriander
• 1 tsp (5 ml) Garam masala
• 1 tsp (5 ml) Kashmiri red chili powder
• 1 tsp (5 ml) Honey or sugar
• 1/4 cup (60 ml) Heavy cream (or cashew paste)
• 1 tbsp (15 g) Cashew paste (optional, for richer sauce)
• 1/2 cup (120 ml), or as needed Water
• 2 tbsp (for garnish) Fresh cilantro, chopped (for garnish)
• 1 tsp (for garnish) Kasoori methi (dried fenugreek leaves), crushed

Method

1. 1

   Cut chicken into bite-sized pieces. In a bowl, combine chicken with plain yogurt, 1 tsp ginger-garlic paste, lemon juice, 1/2 tsp garam masala, turmeric, 1/2 tsp Kashmiri chili powder, and 1/2 tsp salt. Mix well, cover, and marinate in the refrigerator for at least 30 minutes (or up to 4 hours).

2. 2

   Heat 1 tbsp oil or ghee in a large pan or pot over medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in batches to avoid overcrowding). Sear the chicken for 2-3 minutes per side until lightly browned. Remove chicken from the pan and set aside.

3. 3

   In the same pan, reduce heat to medium. Add 1 tbsp of butter. Once melted, add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

4. 4

   Add 1 tsp ginger-garlic paste to the pan and cook for another minute until fragrant.

5. 5

   Add the pureed tomatoes, 1 tsp ground coriander, 1 tsp garam masala, 1 tsp Kashmiri red chili powder, and 1/2 tsp salt. Cook, stirring occasionally, until the tomatoes have thickened and the oil starts to separate from the sides, about 8-10 minutes.

6. 6

   Stir in the honey or sugar.

7. 7

   Add the seared chicken back into the pan with the tomato mixture. Pour in 1/2 cup of water (add more if a thinner sauce is desired). Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the chicken is cooked through and tender.

8. 8

   Stir in the heavy cream and cashew paste (if using). Add the remaining 2 tbsp of butter and stir until melted and the sauce is smooth and creamy.

9. 9

   Taste and adjust seasoning (salt, chili, sweetness) as needed. Stir in the crushed kasoori methi.

10. 10

    Garnish with fresh chopped cilantro before serving.

11. 11

    Serve hot with naan, roti, or basmati rice.