Butter Chicken

About this Butter Chicken

Butter chicken (murgh makhani) is the dish that made North Indian food famous: chicken marinated in yogurt and spices, then simmered in a smooth tomato sauce enriched with butter and cream. It is mild, rich and very forgiving, so it suits the whole table. Marinate while you do something else, and the sauce comes together in about forty minutes.

• 1 kgChicken Thigh, boneless, skinless, cut into bite-sized chunks
• 150 gYogurt, plain, for the marinade
• 40 gGinger, finely grated
• 40 gGarlic, crushed
• 10 gChilli Powder, Kashmiri chilli powder gives the best colour
• 15 gGaram Masala
• 10 gSalt
• 100 gButter
• 300 gOnions, finely chopped
• 600 gTomatoes, ripe, roughly chopped
• 10 gKasuri Methi, dried fenugreek leaves, crushed between your palms
• 200 mlDouble Cream
• 10 gSugar, a pinch, to balance the tomatoes

Plus water and a little salt to taste.

How to prepare Butter Chicken

1. 1

   Mix the chicken with the yogurt, half the ginger and garlic, the chilli powder, half the garam masala and half the salt. Cover and marinate in the fridge for at least an hour.

2. 2

   Heat half the butter in a large, heavy pan over a medium-high heat. Add the chicken in two batches and cook for 4-5 minutes per batch, turning, until lightly browned. It does not need to be cooked through. Set aside.

3. 3

   In the same pan, melt the remaining butter over a medium heat. Add the onions and cook for 8-10 minutes, stirring, until soft and lightly golden.

4. 4

   Stir in the rest of the ginger and garlic and cook for a minute, then add the tomatoes, the remaining salt and the sugar. Simmer for 15 minutes, stirring occasionally, until the tomatoes have broken down completely.

5. 5

   Blend the sauce until completely smooth (a stick blender works in the pan), then return it to the heat.

6. 6

   Add the chicken and any juices, with the rest of the garam masala. Cover and simmer gently for 12-15 minutes until the chicken is cooked through, with no pink inside.

7. 7

   Stir in the cream and the crushed fenugreek leaves and warm through for 2 minutes without boiling hard. Taste and adjust the salt.

8. 8

   Serve hot with basmati rice or garlic naan.

The method was written by AI from the ingredient list. Cook with your own judgement, and check that everything is cooked through and safe to eat.

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