45min 2 ppl
Butter Chicken (Murgh Makhani)
65 minutes
2 people
Hard
65 min · 13 steps
Hard: over 60 min or 12+ steps
590 kcalper person
Protein 50g
Carbs 16g
Fats 38g
About this dish
The original Delhi classic — tender tandoori-style chicken simmered in a buttery, mildly spiced tomato and cream sauce that is silky, slightly sweet, and deeply comforting. The benchmark of Indian restaurant cooking.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)2 cloves
- Fresh Gingerfinely grated (for marinade)12 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2 cloves
- Fresh Gingerfinely grated (for sauce)12 g
- Fresh Corianderto serve to serve
Meat & Poultry
- Chicken Thighsboneless, skinless, cut into 4cm chunks400 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Unsalted Butter40 g
- Double Cream100 ml
Tins & Jars
- Tomato Purée1.5 tbsp
- Chopped Tomatoestinned200 g
Spices & Seasonings
- Kashmiri Chilli Powderfor marinade0.75 tsp
- Garam Masalafor marinade0.75 tsp
- Ground Cumin0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.5 tsp
- Cumin Seeds0.5 tsp
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.5 tsp
- Kashmiri Chilli Powderfor sauce0.5 tsp
- Ground Cardamom0.25 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste to taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
- Honey0.5 tbsp
Utensils
- large mixing bowl
- foil-lined baking tray
- grill
- meat thermometer
- large heavy-based pan
- wooden spoon
- stick blender
- fine grater
- chef's knife
- chopping board
Method
1
Cut the chicken thighs into 4cm chunks. Mince the garlic cloves and finely grate the ginger for both the marinade and the sauce. Finely dice the onion.
Approx. 10 minutes
2
In a large bowl, combine the yogurt, lemon juice, garlic, ginger, Kashmiri chilli, garam masala, ground cumin, turmeric and salt. Add the chicken, coat well, cover and refrigerate for at least 2 hours.
Approx. 120 minutes
3
Preheat the grill to high. Arrange the marinated chicken on a foil-lined baking tray and grill for 12–14 minutes, turning halfway, until charred at the edges. Use a meat thermometer to check the internal temperature has reached 74°C. Set aside.
Approx. 14 minutes
4
Melt 20g of the butter with the vegetable oil in a large heavy-based pan over medium heat.
Approx. 2 minutes
5
Add the diced onion and cook for 10 minutes, stirring occasionally, until soft and golden.
Approx. 10 minutes
6
Add the garlic, ginger and cumin seeds. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
7
Stir in the tomato purée and cook for 2 minutes until it darkens.
Approx. 2 minutes
8
Add the tinned tomatoes, ground coriander, garam masala, Kashmiri chilli and cardamom. Simmer for 12 minutes, stirring occasionally, until the sauce thickens and the butter begins to separate.
Approx. 12 minutes
9
Using a stick blender (or transferring to a jug blender), blend the sauce until completely smooth. Return to the pan over low heat.
Approx. 3 minutes
10
Stir in the remaining 20g butter, the double cream and the honey. Season with salt to taste.
Approx. 2 minutes
11
Add the grilled chicken and any resting juices to the sauce. Simmer gently for 5 minutes.
Approx. 5 minutes
12
Rub the kasuri methi between your palms and stir into the sauce. Cook for 1 minute.
Approx. 1 minutes
13
Serve garnished with fresh coriander.
Approx. 1 minutes
