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Butter Chicken (Murgh Makhani in Velvety Butter and Tomato Gravy)
The iconic Delhi culinary invention: tender tandoori-spiced chicken bathed in an ultra-smooth, creamy, gently sweet tomato and butter sauce scented with crushed fenugreek.
Prep
25 min
Cook
25 min
Total
50 min
Ingredients
4servings
- Boneless chicken thighs, cubed650 g
- Plain yogurt80 g
- Silky tomato passata400 g
- Unsalted butter50 g
- Heavy whipping cream100 ml
- Garlic and ginger paste1.5 tbsp
- Garam masala and Kashmiri chili powder1.5 tbsp
- Sugar to balance acidity1 tsp
- Salt1 tsp
Preparation Steps
1
Marinate chicken with yogurt, 1 tbsp ginger-garlic paste, half the spices, and salt for 20 minutes.
20 min timer
2
Sear chicken cubes over high heat in a skillet for 6 minutes until lightly charred. Set aside.
6 min timer
3
Melt 30 g butter in the pan, add remaining ginger-garlic paste for 1 minute, then pour in passata, remaining spices, and sugar.
3 min timer
4
Simmer sauce over gentle heat for 12 minutes until reduced and rich.
12 min timer
5
Stir in chicken, cream, and remaining 20 g butter. Simmer for 3-4 minutes until velvety and glossy. Serve with warm naan.
4 min timer
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Provenance & Public Domain Audit
Source: International Gastronomic Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
