Butter Chicken (Murgh Makhani)

The world’s most famous Indian curry. Tangy marinated chicken in a velvety tomato-cream sauce.

Ingredients

• 2 lbs boneless chicken thighs
• Marinade: 1 cup yogurt, 2 tbsp lemon juice, 1 tsp turmeric, 1 tsp chili, 1 tbsp garam masala, salt
• Makhani sauce: 2 tbsp butter, 1 large onion diced, 4 cloves garlic, 1-inch ginger, 1 can (28 oz) crushed tomatoes, 1 tbsp garam masala, 1 tsp cumin, 1 tsp smoked paprika, 1/4 tsp fenugreek leaves (kasuri methi), 1/2 cup heavy cream, 2 tbsp butter, salt, sugar to balance

Directions

1. Marinate chicken at least 4 hours. Grill or broil at high heat until charred. Set aside.
2. Heat butter in a pan. Cook onion until golden. Add garlic and ginger.
3. Add tomatoes, cumin, garam masala, and paprika. Simmer 20 min.
4. Blend sauce completely smooth. Return to pan through a strainer for silkiness.
5. Add cream, fenugreek leaves, and remaining butter. Simmer 5 min.
6. Season with salt and a pinch of sugar to balance acidity.
7. Add grilled chicken pieces. Simmer 10 min together.

Notes

Fenugreek leaves (kasuri methi) are the restaurant’s secret ingredient — they provide the characteristic sweetness. Straining the sauce gives the smooth, luxurious texture.