Butter Chicken
Murgh makhani done right: charred yogurt-marinated chicken folded into a silky tomato, butter and cream sauce finished with kasuri methi.
- prep
- 30 min
- cook
- 40 min
- total
- 1 h 10 min
- serves
- 4
- level
- medium
Butter chicken was invented in 1950s Delhi to rescue leftover tandoori chicken, which tells you the two things that matter: the chicken must be charred, and the sauce must be silky enough to save anything.
The flavor most restaurant versions hide from you is kasuri methi, dried fenugreek leaves, crushed in at the end. Without it you have chicken in tomato cream; with it you have butter chicken.
Butter Chicken is one of the world's classic dishes from 67 countries.
method
Mix the yogurt, lemon juice, 4 cloves of garlic, half the ginger, 1 tsp garam masala, the turmeric, 1 tsp chili powder and salt. Coat the chicken and marinate at least 4 hours, ideally overnight.
Spread the chicken on a rack and char it under the hottest broiler for 8 to 10 minutes, turning once. Dark edges are the point; it finishes cooking in the sauce.
Melt half the butter in a pot. Cook the remaining garlic and ginger for a minute, add the remaining chili powder, then the passata. Simmer for 15 minutes until thick and darkened.
Blend the sauce smooth, return it to the pot, and stir in the cream, honey and remaining garam masala.
Fold in the charred chicken and simmer gently for 8 to 10 minutes.
Finish with the remaining butter and the kasuri methi crushed between your palms. Rest 5 minutes and serve with rice or naan.
chef's tips
- Kasuri methi is non-negotiable; it is the taste that makes it butter chicken. Latin and Indian grocers both stock it.
- Kashmiri chili is about color, not heat. Paprika plus a pinch of cayenne is an honest substitute.
- Char the chicken properly under the broiler; the smoky edges are the tandoor impression.