Traditional Butter Chicken (Murgh Makhani)

Ingredients

• 1.5 pounds Chicken Thighs, Bone‑In, Skinless (cut into 2‑inch pieces)
• 2 tablespoons Ginger‑Garlic Paste (50/50 ginger to garlic)
• 2 teaspoons Red Chili Powder (adjust to heat preference)
• 1.5 teaspoons Salt (divide between marinades and sauce)
• 2 tablespoons Mustard Oil (heat to smoking point, then cool)
• 1 teaspoon Garam Masala (homemade or store‑bought)
• 1 cup Full‑Fat Greek Yogurt (or Hung Yogurt) (thick, plain, no added sugar)
• 4 tablespoons Butter (divided; unsalted preferred)
• 4 medium Ripe Tomatoes (about 2 cups chopped, sweet and juicy)
• 5 Cardamom Seeds (removed from pods)
• 3 stalks Cilantro Stems (chopped, most flavor in stems)
• 2 Green Chili (slit lengthwise, adjust for heat)
• 1 Dried Red Chili (whole) (adds color and mild heat)
• ¼ cup Cashew Nuts (optional, for richness; soak 15 min then blend)
• ½ cup Heavy Cream (adds velvety finish)
• 1 teaspoon Dried Fenugreek Leaves (Kasuri Methi) (crush before adding)
• 1 teaspoon Sugar or Honey (balances acidity)
• 2 cups Basmati Rice (to serve)
• 4 Garlic Naan or Paratha (optional side)

Instructions

1. First Marinade – Flavor Infusion

   Place the chicken thigh pieces in a large mixing bowl. Add ginger‑garlic paste, 1 tsp red chili powder, and 1 tsp salt. Toss to coat evenly.

   Time: PT15M

2. First Rest – Moisture Extraction

   Cover the bowl and let the chicken rest at room temperature for 45 minutes to 1 hour. The mixture will release liquid.

   Time: PT45M

3. Drain First Marinade

   After the rest, drain the released liquid and discard it. The chicken now holds the infused flavors without excess moisture.

   Time: PT5M

4. Smoke Mustard Oil

   In a small saucepan, heat 2 tbsp mustard oil over medium‑high until it reaches its smoking point (you’ll see a thin wisp of smoke). Turn off the heat and let the oil cool to room temperature.

   Time: PT10M

5. Second Marinade – Yogurt Base

   To the cooled smoked oil add 1 tsp garam masala, 1 tsp red chili powder, the remaining ½ tsp salt, and the ginger‑garlic paste. Mix, then stir in 1 cup full‑fat Greek (or hung) yogurt until smooth. Add the chicken pieces and coat well.

   Time: PT10M

6. Marinate Overnight

   Cover the bowl tightly and refrigerate for at least 2 hours, preferably overnight, to allow the yogurt to tenderize the meat.

   Time: PT2H

7. Prepare Tomato Base

   While the chicken marinates, roughly chop the tomatoes, slice the garlic, and set aside cardamom seeds, cilantro stems, green chilies, dried red chili, and optional cashews.

   Time: PT10M

8. Cook Tomato Sauce

   In a saucepan, melt 1 tbsp butter over medium heat. Add the ginger‑garlic paste, cardamom seeds, cilantro stems, green chilies, dried red chili, and a pinch of red chili powder. Sauté for 1 minute, then add the chopped tomatoes and optional cashews. Cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 10 minutes.

   Time: PT10M

   Temperature: Medium

9. Blend & Strain Sauce

   Transfer the hot tomato mixture to a blender (or use an immersion blender) and blend until completely smooth. Pass the puree through a fine mesh strainer back into the saucepan, pressing with the back of a spoon to extract all liquid.

   Time: PT10M

10. Finish Sauce Base

    Return the strained sauce to low heat. Add the remaining 2 tbsp butter, ½ cup heavy cream, 1 tsp sugar or honey, and adjust salt to taste. Simmer gently for 5 minutes, stirring occasionally.

    Time: PT5M

    Temperature: Low

11. Grill Chicken

    Preheat a grill pan or broiler to high. Lightly oil the grate. Grill the marinated chicken pieces for about 4‑5 minutes per side, until they reach ~75 % doneness and develop char marks. Remove and set aside.

    Time: PT20M

    Temperature: High

12. Combine Chicken and Sauce

    Add the grilled chicken pieces to the simmering sauce. Stir gently to coat. Cook for another 8‑10 minutes on low heat until the chicken is fully cooked and the flavors meld.

    Time: PT10M

    Temperature: Low

13. Final Flavor Boost

    Stir in 1 tsp crushed dried fenugreek leaves (kasuri methi) and a handful of fresh cilantro leaves. Let sit off‑heat for 2 minutes.

    Time: PT2M

14. Serve

    Plate the butter chicken with a side of steamed basmati rice or warm garlic naan. Garnish with a drizzle of extra cream and a sprinkle of cilantro if desired.

    Time: PT5M

Nutrition Facts

Calories

460

Protein

30 g

Carbohydrates

12 g

Fat

32 g

Fiber

2 g