Authentic Butter Chicken (Murgh Makhani)
Instructions
- 1
Cut chicken into bite-sized pieces. In a bowl, combine yogurt, lemon juice, 1 tsp garam masala, cumin, 1 tsp paprika, cayenne, ginger paste, garlic paste, and 1/2 tsp salt. Add chicken and marinate for at least 30 minutes or up to overnight in the refrigerator.
- 2
Heat 2 tablespoons butter in a large skillet over medium-high heat. Remove chicken from marinade (reserve marinade) and cook in batches until browned on all sides, about 6-8 minutes. Transfer to a plate.
- 3
In the same skillet, add remaining 2 tablespoons butter. Add onions and cook until golden brown, about 5-6 minutes.
- 4
Add crushed tomatoes, remaining garam masala, paprika, and sugar. Simmer for 15 minutes, stirring occasionally, until sauce thickens.
- 5
Pour the tomato mixture into a blender and blend until smooth. Return to the skillet.
- 6
Add the reserved marinade and cream to the sauce. Bring to a gentle simmer over medium-low heat.
- 7
Return chicken and any juices to the sauce. Simmer for 10-15 minutes until chicken is cooked through and sauce has thickened. Adjust salt to taste.
- 8
Crush the dried fenugreek leaves between your palms and stir into the curry. Simmer for 2 more minutes.
- 9
Garnish with fresh cilantro and serve hot with basmati rice or naan bread.
Chef's Note
"This butter chicken recipe brings restaurant-quality flavors to your kitchen with its perfectly balanced spices and silky tomato-cream sauce. Serve with warm naan or basmati rice, and don't skip the kasuri methi—it adds that authentic touch that makes all the difference!"
