Name: Butter Chicken (Murgh Makhani)
Prep time: 240 min
Cook time: 40 min
Total time: 280 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 600 g boneless chicken thighs (cut into large pieces); 150 ml plain yoghurt (for the marinade); 1 tbsp ginger-garlic paste; 1 tsp Kashmiri red chilli powder; 1 tsp garam masala; 1 tbsp lemon juice; salt (to taste); 4 whole tomatoes (chopped); 30 g cashew nuts; 60 g unsalted butter; 1 tbsp ginger-garlic paste (for the gravy); 1 tsp Kashmiri red chilli powder (for the gravy); 1 tsp garam masala (for the gravy); 60 ml fresh cream; 1 tsp sugar; 1 tsp kasuri methi (dried fenugreek leaves) (crushed)

Method

Marinate the chicken

Mix the chicken with the yoghurt, ginger-garlic paste, chilli powder, garam masala, lemon juice and salt, and let it marinate in the fridge.

Overnight marination gives the deepest flavour, but even two hours makes a real difference.

240 min

Roast the chicken

Roast or grill the marinated chicken pieces under a hot broiler or in a very hot oven until charred at the edges and cooked through.

15 min

Simmer the tomatoes and cashews

Simmer the chopped tomatoes and cashews together in a little water until the tomatoes are completely soft.

15 min

Blend the gravy base

Blend the cooked tomatoes and cashews into a smooth, seed-free puree.

Push the puree through a sieve if you want the gravy silky rather than just smooth.

Cook the butter gravy

Melt the butter in a pan, add the ginger-garlic paste and cook briefly, then pour in the tomato-cashew puree along with the chilli powder and garam masala, and simmer.

10 min

Add the chicken

Add the roasted chicken pieces to the gravy along with any juices, and simmer gently until well coated and heated through.

8 min

Finish and serve

Stir in the cream, sugar and crushed kasuri methi, and serve hot with naan or steamed rice.

Butter Chicken (Murgh Makhani)

Ingredients

Method

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