Authentic Indian Butter Chicken(Murgh Makhani)

Ingredients

• 450 gboneless, skinless chicken thighs, cut into 20 g chunks
• 90 gfull-fat Greek yoghurt
• 20 gginger and garlic paste
• 2 ggaram masala
• 1 gground turmeric
• 2 gKashmiri chilli powder
• 4 gsalt
• 1 gdried fenugreek leaves (kasoori methi)
• 8 glemon juice
• 200 gchicken stock, or water for deglazing
• 20 goil or ghee
• 150 gonion, finely chopped
• 8 gsalt
• 100 gcurry paste
• 200 gchopped tomatoes, tinned or fresh
• 8 gsugar
• 350 gcream (35% fat; whipping or double cream)
• 50 gcashew nuts
• 100 gunsalted butter
• to tastebasmati rice
• to tasteflat breads
• to tastegreen chutney

Instructions

1. 1

   Marinate chicken

   In a large bowl, combine the chicken thighs with the yoghurt, ginger and garlic paste, garam masala, turmeric, chilli powder, 4 g of the salt, fenugreek and lemon juice.

2. 2

   Coat and rest

   Work the marinade over all the chicken pieces. Cover and leave for 10 minutes, or refrigerate for up to 24 hours if preparing ahead.

3. 3

   Sear the chicken

   Heat a cast-iron pan over high heat with a little ghee or neutral oil. Sear the chicken in batches until golden on all sides, then set it aside; leave the browned bits in the pan.

4. 4

   Deglaze the pan

   Pour a splash of water or chicken stock into the pan and loosen the browned bits from its base. Keep this liquid to add to the sauce later.

5. 5

   Soften onions

   In a clean non-stick pan, cook the finely chopped onion with neutral oil or ghee over medium heat until soft and lightly golden.

6. 6

   Cook curry paste

   Stir in the curry paste and cook for 1–2 minutes, until fragrant and the oil begins to separate from the paste.

7. 7

   Reduce tomatoes

   Add the chopped tomatoes and cook over medium heat for about 3 minutes, until thick, reduced and paste-like.

8. 8

   Stir in cream

   Pour in the double cream and mix it through. Let the sauce bubble gently to bring the flavours together.

9. 9

   Add cashews

   Stir in the roasted cashew nuts and simmer briefly, just until they begin to soften.

10. 10

    Blend the sauce

    Blend the mixture in a high-speed or stick blender until completely smooth, then return it to the pan.

11. 11

    Melt in butter

    Stir in the cold butter and let it melt slowly into the sauce for a glossy finish.

12. 12

    Simmer with chicken

    Return the seared chicken and any resting juices to the sauce. Simmer over low heat until the chicken is cooked through, then serve hot with naan or rice.

What is murgh makhani?

Murgh makhani, often called butter chicken, is an Indian dish of chicken in a creamy tomato-based sauce. It is associated with North Indian cooking and is known for a mellow, rich sauce rather than an intensely hot one.

This version builds flavour by marinating and searing the chicken, then blending tomatoes, cream and cashews until smooth. Butter and dried fenugreek finish the sauce with richness and a distinctive savoury aroma.

Nutrition and macros by portion

The nutrition label shows one serving as written: 547 calories, 19g protein, 14g carbs, 47g fat.

The rice and sugar contribute carbohydrates, while the cream, butter, oil and cashews account for much of the fat. Chicken, yoghurt and cashews contribute protein. Serve with a modest portion of rice or flat bread and add vegetables on the side to balance the plate.

The marinade and chicken

Yoghurt: the full-fat yoghurt coats the chicken with the spices and helps keep the pieces tender as they sear. Ten minutes is enough for a quick meal, while a longer refrigerated rest can be used when planning ahead.

Searing: work in batches so the chicken browns rather than crowds and steams. Leave the browned residue in the pan and loosen it with stock or water to capture that flavour for the sauce.

Building the sauce

Curry paste: give it 1–2 minutes in the pan until aromatic and the oil begins to separate. This cooks out its raw edge before the tomatoes go in.

Tomatoes: cook them for about 3 minutes, until thick and paste-like, before adding the cream. Reducing them first helps make a concentrated sauce rather than a thin, watery one.

Getting a smooth finish

Cashews: simmer them briefly in the sauce so they begin to soften, then blend everything until completely smooth. Take care when blending hot liquid and follow your blender’s instructions.

Butter: stir it in towards the end and let it melt slowly. A gentle heat helps the sauce stay glossy and cohesive.

Checking the chicken

Return the chicken and its resting juices to the sauce and simmer over low heat until cooked through. Keep the simmer gentle so the cream-based sauce does not boil hard.

Cutting the thighs into evenly sized chunks helps them cook at a similar rate. If unsure, check the largest piece before serving.

What to serve with it

Basmati rice is a natural match for the creamy sauce, while flat breads are useful for scooping it up. Naan is also suggested in the method.

Green chutney adds a fresh, sharp contrast at the table. Serve it alongside rather than stirring it into the whole pan, so everyone can add it to taste.

Recipe notes & tips

• Cut the thighs into similarly sized chunks so they sear and cook at a similar pace.
• Sear the chicken in batches and avoid wiping the browned bits from the pan.
• Use the deglazing liquid in the sauce to make use of the flavour left after searing.
• Cook the curry paste until fragrant before adding the tomatoes.
• Blend the sauce until fully smooth before returning the chicken to the pan.
• Keep the final simmer gentle once the chicken and cream are together.

Variations

• Use ghee: choose it instead of oil for a fuller, buttery flavour.
• Adjust the chilli: use less Kashmiri chilli powder for a milder sauce.
• Choose fresh tomatoes: chop them finely and cook them until thoroughly reduced.
• Serve with naan: use naan in place of other flat breads for scooping up the sauce.
• Add green chutney: serve it on the side for a fresh, tangy contrast.

Common mistakes to avoid

• Crowding the pan: the chicken can steam instead of browning; sear it in batches.
• Wiping out the fond: those browned bits add flavour; loosen them with stock or water instead.
• Adding tomatoes too soon: cook the curry paste for 1–2 minutes first to bring out its aroma.
• Leaving the tomatoes watery: reduce them until thick and paste-like before adding cream.
• Boiling the sauce hard: keep it at a gentle simmer to help the creamy sauce stay smooth.
• Rushing the butter: stir it in gradually and let it melt slowly for a glossy finish.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a pan until piping hot, stirring often; add a small splash of water if the sauce has thickened. Store rice separately where possible.

Frequently asked questions