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Butter Chicken (Murgh Makhani)

My delicious take on butter chicken that isn't bland at all – it has a nice kick to it!
Course Main Course
Cuisine Indian
Servings 5
Author Amaia

Ingredients

Chicken marinade

  • 800 g boneless and skinless chicken thighs or breasts cut into bite-sized pieces
  • 125 ml plain yogurt
  • 2 tbsp minced garlic
  • 1 tbsp minced ginger or finely grated
  • 2 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp chilli powder
  • 1 tsp of salt

Sauce

  • 2 tbsp olive oil
  • 2 tbsp ghee or 50/50 oil and butter
  • 1 large onion sliced or chopped
  • 2 tbsp garlic minced
  • 1 tbsp ginger minced or finely grated
  • 1 ½ tsp ground cumin
  • 1 ½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tin chopped tomatoes
  • 1 tsp chilli powder
  • 1 ¼ tsp salt or to taste
  • 250 ml whipping cream
  • 1 tbsp sugar
  • ½ tsp kasoori methi dried fenugreek leaves

Instructions

  • In a bowl, mix the chicken with all the ingredients for the marinade. Let it marinate for 30 minutes to an hour (or overnight if time allows).
  • Heat the oil in a large frying pan or pot over a medium-high heat. When sizzling, add the chicken pieces in batches of two or three, taking care not to overcrowd the pan. Fry until browned, for only 3 minutes on each side. Set aside and keep warm. (You will finish cooking the chicken in the sauce later.)
  • Heat the butter or ghee in the same pan. Fry the onions until they begin to sweat (about 6 minutes), whilst scraping up any browned bits stuck to the bottom of the pan.
  • Add the garlic and ginger and sauté for 1 minute until aromatic, then add the ground coriander, cumin, and garam masala. Let cook for about 20 seconds, stirring occasionally, until aromatic.
  • Add the crushed tomatoes, chilli powder, and salt. Let it simmer for about 10–15 minutes, stirring occasionally, until the sauce thickens and turns a deep brown-red colour.
  • Remove from heat and transfer the mixture to a blender. Blend until smooth. You may need to add a couple of tablespoons of water to help it blend (up to 60ml). Work in batches depending on your blender size.
  • Pour the puréed sauce back into the pan. Stir in the double cream, sugar, and crushed kasoori methi (or fenugreek leaves). Add the chicken along with any juices back into the pan and cook for an additional 8–10 minutes until the chicken is cooked through and the sauce is thick and bubbling.
  • Garnish with chopped coriander and serve with fresh, hot garlic butter rice and freshly-made naan bread.