Butter Chicken
Butter Chicken, or Murgh Makhani, is one of the most popular and beloved dishes in Indian cuisine. Originating in Delhi in the 1950s, this dish was invented by chefs at the iconic Moti Mahal restaurant as a way to repurpose leftover tandoori chicken by simmering it in a rich, buttery tomato-based sauce. Today, it’s enjoyed worldwide for its luscious, mildly spiced flavours and velvety texture.
This is one of my cherished recipes, so please handle it with care! You’re in for an extraordinary treat.
For a fantastic vegetarian option, feel free to substitute the chicken with paneer.
Chicken Marinade
- 800g chicken thigh, cut into bite-sized pieces
- 200g plain full-fat yoghurt
- 4 cloves garlic
- 2 tsp lemon juice
- 5 cm knob of ginger
- 1-2 green chillies
- 1 tsp garam masala
- ½ tsp turmeric
- 1 tsp ground cumin
- 1 tsp red chilli powder
- 1 tsp salt
For the curry
- 4 tbsp ghee (or 3 tbsp butter + 1 tbsp oil)
- 1 large onion, sliced
- 1 star anise
- 1 cinnamon stick
- 3-4 cloves
- ½ tsp cumin seeds
- 2 tbsp garlic, minced or finely grated
- 1 tbsp ginger, minced or finely grated
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground coriander
- 1 tbsp tomato paste
- 400g crushed canned tomatoes
- 2 tsp red chilli powder (adjust to your taste preference)
- 2 ½ tsp salt (or to taste)
- 250ml double cream
- 2 tbsp kasoori methi (dried fenugreek leaves)
- Coriander (optional as garnish)
Step 1
Preheat the grill to its highest setting.
Step 2
Combine all the marinade ingredients and use the mixture to coat the chicken.
Step 3
Grill the chicken until it is charred, about 5–6 minutes on each side. It’s fine if it’s not fully cooked through at this stage.
Step 4
Heat the ghee and add cumin seeds, cinnamon sticks, cloves and star anise.
Step 5
Once the cumin seeds start to sizzle, add the onions.
Step 6
Cook the onions until they are browned, about 3–4 minutes, then add the ginger and garlic.
Step 7
Cook until fragrant, about 30 seconds, then add the spices and tomato paste. Continue cooking for 5 minutes, or until the paste has darkened.
Step 8
Add the crushed tomatoes and simmer over low heat for 20–30 minutes. Add the chicken along with any cooking liquid, the cream, and the methi. Stir well and cook for 5 minutes, or until the chicken is fully cooked.
Step 9
Taste and adjust the seasoning as needed. Garnish with coriander and serve with rice and fresh naan.
