Restaurant-Style Butter Chicken (Murgh Makhani)
This definitive butter chicken recipe combines professional techniques for a result that rivals the best Indian restaurants. A two-stage marination process ensures the chicken is deeply flavorful and tender, while char-grilling provides an essential smoky note. The sauce, enriched with cashews and blended until velvety smooth, is the perfect creamy, rich, and fragrant base for this iconic dish.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 1/2 cup full-fat plain yogurt
- 2 tbsp, divided ginger-garlic paste
- 1 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp turmeric powder
- 1 tbsp Kashmiri red chili powder (or 1 tsp paprika + 1/2 tsp cayenne)
- 1.5 tsp, divided salt
- 4 tbsp unsalted butter
- 1 tbsp vegetable oil or ghee
- 1 large yellow onion, finely chopped
- 1/4 cup raw, unsalted cashews
- 28 oz canned crushed tomatoes
- 1 cup heavy cream
- 1 tbsp dried fenugreek leaves (kasuri methi)
- for garnish chopped cilantro, for garnish
Steps
- 1
For the first marinade, combine the chicken pieces, 1 tbsp ginger-garlic paste, lemon juice, and 1/2 tsp salt in a bowl. Mix well and set aside for 30 minutes. This step draws moisture from the chicken.
- 2
For the second marinade, drain any liquid that the chicken has released. Add the yogurt, the remaining 1 tbsp ginger-garlic paste, garam masala, turmeric, Kashmiri red chili powder, and 1/2 tsp salt. Coat the chicken thoroughly, cover, and refrigerate for at least 4 hours, or preferably overnight.
- 3
To cook the chicken, preheat a grill or broiler to high. Thread the marinated chicken onto skewers and grill or broil for 8-10 minutes, turning once, until the chicken is cooked through and has a slight char on the edges.
- 4
To make the sauce, melt 2 tbsp of butter with the vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until soft and golden, about 8-10 minutes.
- 5
Add the cashews and toast for 1 minute. Add the crushed tomatoes and the remaining 1/2 tsp of salt. Bring to a simmer and cook for 10-15 minutes, allowing the tomatoes to deepen in color.
- 6
Carefully transfer the hot tomato mixture to a blender and blend until completely smooth. For an ultra-silky texture, pass the sauce through a fine-mesh sieve back into the pot.
- 7
Return the sauce to medium-low heat. Stir in the heavy cream and the remaining 2 tbsp of butter until fully incorporated.
- 8
Crush the dried fenugreek leaves between your palms and stir them into the sauce. Add the cooked chicken pieces and let it simmer for 5 minutes for the flavors to meld. Garnish with fresh cilantro before serving.
Pro tips
- Using chicken thighs is crucial as their higher fat content keeps them juicy and tender while simmering in the sauce.
- The two-stage marination is a professional technique that first purges water from the chicken so the second, thicker yogurt marinade can cling to it more effectively, resulting in deeper flavor.
- Charring the chicken on a grill or under a broiler is essential for creating the signature smoky flavor found in restaurant butter chicken.
- For the smoothest, most luxurious sauce, do not skip blending and then straining the tomato and cashew mixture. It removes any fibrous bits and creates a velvety texture.
- Blooming the kasuri methi by crushing it between your hands before adding it to the sauce awakens its aromatic oils, adding the dish’s signature fragrance.