Indian Curries
Traditional Restaurant-Style Indian Butter Chicken (Murgh Makhani)
This iconic Indian dish features tender pieces of marinated chicken bathed in a luxuriously smooth, buttery tomato sauce. By mastering the sequence of spice tempering and finishing with fragrant fenugreek, you can recreate the deep, complex flavors of a traditional tandoor kitchen at home.
- Prep
- 20 min
- Cook
- 40 min
- Serves
- 4
- Level
- Medium
- Per serving
- 580 kcal
Method
Marination. Combine chicken with yogurt, half the ginger-garlic paste, 1 tsp chili powder, and salt. Marinate for at least 2 hours or overnight.
Searing. Grill or pan-sear the chicken in batches until charred and cooked through. Set aside.
Tempering and Blooming Spices. In a deep pan, melt 2 tbsp butter with a splash of oil. Once hot, add the whole spices: Green Cardamom pods, Cinnamon stick, and Cloves. Let them bloom in the oil for 30 seconds until the cardamom swells and the oil becomes fragrant.
Gravy Base. Add the remaining ginger-garlic paste and sauté until raw smell goes. Pour in the tomato puree and the remaining chili powder. Simmer for 15-20 minutes until the fat separates from the sides.
Emulsion. Stir in the heavy cream, honey, and the remaining butter. For a restaurant finish, pass this sauce through a fine-mesh sieve, then return to the pan.
Finishing Touches. Add the cooked chicken to the sauce. Take the Kasuri Methi (dried fenugreek) and crush it between your palms to release the oils, then sprinkle it into the sauce as the finishing spice. Simmer for 5 minutes and serve.
Notes
Always use Kashmiri red chili powder; it provides the signature deep red color without excessive heat.
Crushing the Kasuri Methi between your palms is vital to activate its unique scent.
If the gravy is too tart, a tiny pinch of sugar or extra honey will balance the acidity of the tomatoes.
For an extra smoky flavor (dhungar method), place a hot coal in a small bowl inside the finished curry pot, drizzle with ghee, and cover for 2 minutes.
