How to Create Perfect Butter Chicken

Proper Marination

Allow adequate time for yogurt and spices to tenderize and flavor the chicken thoroughly.

Two-stage Cooking

Partially cook chicken separately before finishing in the sauce for optimal texture and flavor infusion.

Sauce Development

Build complex flavors by properly sautéing aromatics and allowing spices to bloom before adding liquids.

Texture Refinement

Achieve silky consistency through proper blending and incorporation of dairy elements at the correct stages.

Baking Tips

Using chicken thighs instead of breast meat results in more tender, flavorful butter chicken.

Don't skip the marination - this is key for flavor development and tenderizing the chicken.

Kasuri methi (dried fenugreek leaves) adds an authentic flavor that can't be substituted - find it at Indian grocery stores.

For a smoother sauce, ensure you blend thoroughly after cooking the tomato base.

The cashew paste adds richness and body to the sauce - soak raw cashews in hot water for 15 minutes before blending if using.

For restaurant-style richness, don't reduce the butter or cream quantities.

If you prefer a less spicy version, reduce the red chili powder and add a bit more sugar for balance.

The sauce can be prepared ahead and refrigerated for up to 2 days. Add the cooked chicken and finish the dish just before serving.

Indian Butter Chicken (Murgh Makhani)

Name: Indian Butter Chicken (Murgh Makhani)
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Indian, Punjabi
Ingredients: For the marinade:; 800g boneless, skinless chicken thighs, cut into 1.5-inch pieces; 1 cup plain yogurt; 2 tablespoons lemon juice; 2 teaspoons garam masala; 1 tablespoon ginger paste; 1 tablespoon garlic paste; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 1 teaspoon red chili powder (adjust to taste); 1 teaspoon salt; For the sauce:; 4 tablespoons unsalted butter, divided; 1 tablespoon vegetable oil; 1 large onion, finely diced; 2 tablespoons ginger paste; 2 tablespoons garlic paste; 2 green cardamom pods, crushed; 1 cinnamon stick; 1 teaspoon ground coriander; 28 oz (800g) canned tomato puree; 1 teaspoon red chili powder (adjust to taste); 2 tablespoons sugar; 1/2 cup heavy cream; 1/4 cup cashew paste (soaked and blended cashews); Salt to taste; 2 tablespoons dried fenugreek leaves (kasuri methi); Fresh cilantro for garnish; Extra butter for garnish

This iconic North Indian dish features tender chicken pieces marinated in yogurt and spices, then simmered in a rich, creamy tomato-based sauce infused with butter and aromatic spices. Known for its mild, slightly sweet flavor profile and velvety texture, butter chicken represents the perfect balance of traditional Indian cooking techniques and accessible flavor that appeals to both curry enthusiasts and newcomers alike.

Prep Time

30 Minutes

Cook Time

40 Minutes

Total Time

1H40 Minutes

Chef

JUE

Ingredients

Custard Cream

For the marinade:

800g boneless, skinless chicken thighs, cut into 1.5-inch pieces

1 cup plain yogurt

2 tablespoons lemon juice

2 teaspoons garam masala

1 tablespoon ginger paste

1 tablespoon garlic paste

1 teaspoon ground turmeric

1 teaspoon ground cumin

1 teaspoon red chili powder (adjust to taste)

1 teaspoon salt

For the sauce:

4 tablespoons unsalted butter, divided

1 tablespoon vegetable oil

1 large onion, finely diced

2 tablespoons ginger paste

2 tablespoons garlic paste

2 green cardamom pods, crushed

1 cinnamon stick

1 teaspoon ground coriander

28 oz (800g) canned tomato puree

1 teaspoon red chili powder (adjust to taste)

2 tablespoons sugar

1/2 cup heavy cream

1/4 cup cashew paste (soaked and blended cashews)

Salt to taste

2 tablespoons dried fenugreek leaves (kasuri methi)

Fresh cilantro for garnish

Extra butter for garnish

Instructions

For the marinade: In a large bowl, combine yogurt, lemon juice, garam masala, ginger paste, garlic paste, turmeric, cumin, red chili powder, and salt. Mix well.

Add chicken pieces to the marinade, ensuring they're well coated. Cover and refrigerate for at least 1 hour (preferably 4 hours or overnight).

Preheat oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

Remove chicken from marinade (reserve any excess marinade) and arrange pieces on the wire rack. Bake for 15 minutes until slightly charred but not completely cooked through.

Alternatively, thread chicken onto skewers and grill over medium-high heat for 8-10 minutes, turning occasionally, or cook in batches in a hot pan until browned.

For the sauce: Heat 2 tablespoons butter and oil in a large heavy-bottomed pot over medium heat. Add onions and sauté until golden, about 8-10 minutes.

Add ginger paste and garlic paste, cook for 1-2 minutes until fragrant.

Add cardamom pods, cinnamon stick, and ground coriander. Cook for 30 seconds until aromatic.

Add tomato puree, any reserved marinade, red chili powder, and sugar. Stir well and bring to a simmer.

Reduce heat to medium-low, cover, and simmer for 15-20 minutes, stirring occasionally until sauce thickens and oil starts to separate.

Remove cinnamon stick and cardamom pods. Using an immersion blender or transferring to a standard blender, puree the sauce until smooth.

Return sauce to pot if needed. Add heavy cream, cashew paste, and salt to taste. Mix well and bring to a gentle simmer.

Add the partially cooked chicken pieces to the sauce and simmer for 8-10 minutes until chicken is fully cooked and tender.

Crush the dried fenugreek leaves between your palms and sprinkle over the curry. Add the remaining 2 tablespoons of butter and stir until melted.

Garnish with fresh cilantro and an additional small piece of butter. Serve hot with naan bread or steamed basmati rice.

Indian Butter Chicken (Murgh Makhani)

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Create Perfect Butter Chicken

Indian Butter Chicken (Murgh Makhani)

Ingredients

Instructions