Butter Chicken
Butter Chicken — known as Murgh Makhani in India — is one of the world’s most beloved curry dishes. Tender chicken, creamy tomato sauce, and fragrant spices come together in a dish that’s comforting, luxurious, and surprisingly straightforward to make at home.
Ingredients
- 1 whole chicken skin removed
- 4 cloves garlic finely chopped
- 0.5 tbsp grated fresh ginger
- 2 tbsp lemon juice
- ⅓ cup cup Greek yogurt
- 0.5 tbsp chili powder
- 1 tbsp garam masala
- 1 tbsp rapeseed oil or mustard oil
- ¾ cup cup cashew nuts
- 8 tomatoes chopped
- 2 tbsp neutral oil
- 4 cloves garlic finely chopped
- 0.5 tbsp grated fresh ginger
- 0.5 tbsp chili powder preferably Indian
- 2 whole cardamoms
- 2 tsp whole fenugreek seeds
- 2 tbsp honey
- 1 green chili finely chopped
- 2 tbsp butter
- ⅓ cup heavy cream
- 0.5 cup fresh coriander chopped
Instructions
- First marinade: Remove skin from the chicken, pat dry, and make deep cuts in the meat. Mix grated garlic, ginger, and lemon juice; rub it all over the chicken. Sprinkle lightly with salt and refrigerate for 20 minutes.
- Second marinade: In a bowl, mix Greek yogurt, chili powder, garam masala, and oil. Pat the chicken dry again, then coat it thoroughly in the yogurt mixture. Refrigerate for at least 4–6 hours, preferably overnight.
- Roast chicken: Preheat the oven to 200°C (392°F). Roast the chicken in the middle of the oven until golden brown and cooked through, about 50 minutes to 1 hour. Cool slightly, then shred the meat into large pieces.
- Prepare butter tomato sauce: Soak cashews in warm water for at least 30 minutes, then drain and blend into a smooth paste.
- Cook the sauce: Heat oil in a sauté pan. Add tomatoes, chopped garlic, grated ginger, chili powder, cardamom, and fenugreek. Cook over medium heat until tomatoes are completely soft.
- Blend and strain: Add cashew paste and blend the sauce until smooth. (Optional: strain through a coarse sieve for extra smoothness.)
- Finish the sauce: Return sauce to the pan. Simmer for a few minutes, seasoning with honey, chopped green chili, salt, and pepper. Whisk in butter and cream until fully melted and silky.
- Combine: Stir in the chicken (or vegetarian substitute) and simmer gently until heated through.
- Serve: Garnish with chopped coriander and serve piping hot with basmati rice and/or naan bread.