Butter Chicken (Murgh Makhani)

Ingredients

• •800 g Chicken thighs
• •150 g Yogurt
• •6 cloves Garlic
• •2 inches Ginger
• •2 tbsp Garam masala
• •1 tsp Turmeric
• •1 tsp Cumin
• •1 tsp Paprika
• •1 tbsp Kashmiri chili powder
• •1.5 tbsp Salt
• •3 tbsp Vegetable oil
• •4 tbsp Butter
• •1 large Onion
• •400 g Tomato puree
• •2 tbsp Tomato paste
• •240 ml Heavy cream
• •120 ml Chicken broth
• •1 tbsp Dried fenugreek leaves (kasuri methi)
• •1 tsp Sugar
• •2 tbsp Fresh cilantro

Instructions

1. 1

   Cut chicken thighs into 1.5-inch pieces. Make ginger-garlic paste by grinding 4 garlic cloves and 2 inches ginger with a splash of water. Marinate chicken in yogurt, 1 tbsp garam masala, turmeric, 1/2 tsp cumin, and salt for at least 2 hours or overnight in refrigerator.

   💡 The yogurt tenderizes the chicken while the spices penetrate deep into the meat. Overnight marination yields the most flavorful result.

2. 2

   Heat 2 tbsp oil in a large heavy-bottomed pan or Dutch oven over high heat until smoking. Add marinated chicken pieces in a single layer (work in batches). Sear until charred on edges, about 3 minutes per side. Don't cook through - just get color. Remove and set aside.

   💡 Slightly undercook the chicken now - it finishes cooking in the sauce later. The char marks add crucial smoky depth to the final dish.

3. 3

   Reduce heat to medium. Add 2 tbsp butter and 1 tbsp oil to the same pan. Add remaining cumin seeds and let them sizzle for 30 seconds until fragrant. Add diced onion and cook for 8-10 minutes until deeply golden and caramelized.

   💡 Onions are the flavor foundation - resist the urge to rush. Deep golden color equals deep, sweet flavor. Stir occasionally but let them develop color.

4. 4

   Add remaining ginger-garlic paste (2 cloves minced). Cook for 2 minutes until raw smell disappears. Add tomato paste and cook for 3 minutes, stirring constantly, until it darkens in color.

   💡 Cooking tomato paste briefly removes raw taste and adds depth. You'll smell the difference when it's ready.

5. 5

   Add tomato puree and Kashmiri chili powder (for color). Cook for 8-10 minutes, stirring occasionally, until the sauce reduces and oil begins to separate from the tomatoes. This is the mark of a well-cooked masala.

   💡 The tomatoes should reduce until you see butter pooling on top - this is the mark of a well-cooked Indian sauce. Don't rush this step.

6. 6

   Add chicken broth and bring to a simmer. Add the seared chicken with any accumulated juices. Stir to coat. Cover and cook for 15-20 minutes until chicken is cooked through and tender.

   💡 The chicken now absorbs all the sauce flavors while finishing cooking. The sauce should coat the chicken beautifully.

7. 7

   Reduce heat to low. Stir in heavy cream, remaining garam masala, kasuri methi (crushed between palms), and sugar. Simmer for 5 minutes. Swirl in remaining butter for glossy finish. Adjust salt to taste.

   💡 Add cream at the end to prevent curdling. The fenugreek leaves provide that characteristic Butter Chicken flavor - don't skip them. A pinch of sugar balances the acidity.

8. 8

   Remove from heat. Serve hot, garnished with fresh cilantro, with warm naan bread or basmati rice on the side. For restaurant-style presentation, drizzle a little heavy cream in a swirl on top.

   💡 The dish should have a beautiful orange-red color from the kashmiri chilies. If it's too red, you've added too much chili - adjust next time to taste.