Classic Butter Chicken (Murgh Makhani)

Ingredients

• 1.5 lbboneless, skinless chicken thighs, cut into chunks
• 1/2 cupplain whole-milk yogurt
• 1 Tbspginger-garlic paste
• 1 tspgaram masala
• 1 tspground turmeric
• 1 tspKashmiri chile powder or paprika
• 1 tspkosher salt
• 4 Tbspunsalted butter, divided
• 1onion, finely diced
• 1 Tbspginger-garlic paste (for sauce)
• 128-oz can whole peeled tomatoes, crushed by hand
• 1cinnamon stick
• 2green cardamom pods, cracked
• 1 tspgaram masala (for sauce)
• 1/2 cupheavy cream
• 1 Tbsphoney
• 1 Tbspdried fenugreek leaves (kasuri methi), crushed
• Cooked basmati rice or naan, for serving

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Combine yogurt, ginger-garlic paste, garam masala, turmeric, chile powder, and salt, then coat the chicken. Marinate at least 30 minutes, ideally overnight.

   ⏱Start 30:00
2. 2

   Broil or grill the marinated chicken 8-10 minutes, turning once, until lightly charred and mostly cooked through.

   ⏱Start 8:00
3. 3

   Melt 2 tablespoons butter in a pot over medium heat and sauté the onion until soft and golden, 8 minutes.

   ⏱Start 8:00
4. 4

   Add the sauce ginger-garlic paste, cinnamon stick, and cardamom, cooking 1 minute until fragrant.

   ⏱Start 1:00
5. 5

   Add the crushed tomatoes and simmer, partially covered, 20 minutes until thickened.

   ⏱Start 20:00
6. 6

   Remove the cinnamon stick and cardamom pods, then purée the sauce smooth with an immersion blender.

7. 7

   Return to low heat, stir in remaining butter, cream, honey, garam masala, and crushed fenugreek leaves.

8. 8

   Add the chicken and simmer 8-10 minutes until fully cooked and the sauce is glossy. Serve with basmati rice or naan.

   ⏱Start 8:00