Butter Chicken (Murgh Makhani) is an authentic Indian curry featuring grilled marinated chicken breast in a creamy cashew and tomato-based sauce, finished with cream and kasuri methi for restaurant-quality results at home.
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Start by marinating the chicken - lightly score the chicken pieces and mix together the chicken with all the ingredients for the marinade. Keep the chicken pieces into a bowl, cover with cling film and transfer to the fridge.
Let the marinated chicken sit for 30-40 minutes in the fridge, or if possible, overnight.
Skewer the chicken on barbeue skewers and grill them either on the barbeque or stovetop or in the oven in grill mode. Turn the pieces over halfway through, to cook them evenly. The chicken pieces should have a little char on them. Once griled, keep aside for later.
Prepare the cashew paste – in a blender, blend together the pre-soaked cashews with a little water to form a smooth paste. Keep aside for later.
In a heavy bottom pot on the stovetop, Heat some butter. Once the butter melts, add ginger and garlic paste followed by turmeric and red chili powder. Saute briefly, and add the tomato puree.
Add any leftover marinade from the chicken pieces, followed by the kasuri methi leaves, and then the garam masala powder.
Add in the cashew paste and honey and turn off the heat.
Blend together all the ingredients using a stick blender, forming a smooth sauce.
Add salt to season and let the sauce simmer for 3-4 minutes.
Then add the grilled chicken pieces and mix into the sauce.
Add a tablespoon of cream and simmer the butter chicken for 5-6 minutes. Turn off the heat once cooked.
Serve hot with naan or basmati rice.
Store in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop with a splash of water or cream. Freezes well for up to 1 month; thaw overnight before reheating.
heavy-bottom pot · blender or food processor · stick blender · barbecue skewers or grill pan
The grilling step adds char and flavor, but you can pan-fry the marinated chicken in a skillet over medium-high heat until cooked through, though the charred texture will differ.
Marinate for 30-40 minutes minimum, or overnight in the fridge for best flavor and tenderness.
Dried fenugreek leaves add a subtle bitterness; fresh cilantro or parsley can substitute but will change the flavor profile slightly.
Replace butter with ghee or oil and cream with coconut cream, though the sauce will taste different and less authentic.
After blending to smoothness, simmer for 3-4 minutes, then add chicken. The final simmer with cream should be 5-6 minutes; the sauce should coat the back of a spoon.
