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Indian butter chicken in a creamy tomato butter sauce with naan and rice

Butter Chicken (Murgh Makhani)

Tender yogurt-marinated chicken simmered in a silky, mildly spiced tomato, butter and cream sauce. Restaurant-style butter chicken made with supermarket ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the chicken
  • 1.5 lb boneless, skinless chicken thighs 680 g, cut into bite-size pieces. Breast works too; cook it 2 to 3 minutes less
  • 0.5 cup plain whole-milk yogurt 120 g
  • 1 tbsp lemon juice
  • 1 tbsp ginger garlic paste or 2 tsp each grated ginger and garlic
  • 1 tsp Kashmiri chilli powder or 3/4 tsp sweet paprika plus a pinch of cayenne
  • 1 tsp garam masala
  • 1 tsp salt
  • 1 tbsp oil for browning
For the sauce
  • 3 tbsp butter 45 g, divided
  • 1 small onion finely chopped, optional
  • 1 tbsp ginger garlic paste
  • 1.5 tsp Kashmiri chilli powder see swap above
  • 1 tsp garam masala
  • 1 tsp ground coriander
  • 14 oz can tomato puree or crushed tomatoes 400 g, about 1 3/4 cups
  • 0.25 cup raw cashews 35 g, soaked in hot water for 15 minutes
  • 0.5 cup water 120 ml
  • 0.5 cup heavy cream 120 ml, or full-fat coconut cream
  • 1 tbsp dried fenugreek leaves (kasuri methi) crushed between your palms; optional
  • 1 tsp sugar or honey to balance the tomatoes
  • 0.5 tsp salt or to taste
  • 2 tbsp fresh cilantro chopped

Equipment

  • 1 Large heavy pan
  • 1 Blender

Method
 

  1. Mix the yogurt, lemon juice, ginger garlic paste, chilli powder, garam masala and salt in a bowl. Add the chicken, stir to coat, cover and refrigerate for at least 30 minutes, or up to 24 hours.
  2. Heat the oil in a large heavy pan over medium-high heat. Add the chicken in a single layer, shaking off excess marinade, and cook for 3 to 4 minutes per side until browned in spots. It does not need to be cooked through yet. Move it to a plate.
  3. Lower the heat to medium and add 2 tablespoons of the butter to the same pan. Add the onion, if using, and cook for 5 minutes until soft. Stir in the ginger garlic paste and cook for 1 minute.
  4. Add the chilli powder, garam masala and coriander and stir for 30 seconds. Pour in the tomato puree and simmer for 10 minutes, stirring now and then, until it thickens and darkens slightly.
  5. Drain the cashews and blend them with the tomato mixture and the water until completely smooth. Pour the sauce back into the pan.
  6. Add the chicken and any juices, then stir in the cream, kasuri methi, sugar and salt. Simmer gently for 10 minutes, until the chicken is cooked through (165°F / 74°C) and the sauce is thick and glossy. Stir in the last tablespoon of butter and top with cilantro.

Notes

Serve with: basmati rice, our garlic naan, and sliced red onion with a squeeze of lemon.
Make ahead: butter chicken tastes even better the next day. It keeps in the fridge for 3 days and freezes for up to 3 months.
Outside India: tomato puree (passata in the UK) is the easiest base. Kasuri methi is sold in Indian grocery stores and online; if you cannot find it, leave it out.
Nut-free: skip the cashews and add 2 extra tablespoons of cream.