Food photographs are AI-generated illustrations. This recipe is an editorial draft awaiting kitchen testing.
Butter Chicken (Murgh Makhani)
Print RecipeInstructions
- Marinate
Combine chicken with all marinade ingredients. Refrigerate for 2 hours, or overnight. - Cook the chicken
Heat a heavy grill pan. Cook the chicken in batches for 10–12 minutes, turning until lightly charred and the centre reaches 74°C. - Make the sauce
Heat oil and 20 g butter. Cook ginger garlic paste for 1 minute. Add tomatoes, cashews, chilli powder, salt and water. Simmer covered for 15 minutes until soft. - Blend
Cool slightly, then blend the sauce until smooth. Return to the pan and loosen with a little water if required. - Finish
Add cooked chicken, cream, garam masala and kasuri methi. Simmer gently for 5–7 minutes. Stir in remaining butter and adjust seasoning. - Serve
Serve hot with naan or steamed basmati rice.
Expert Tips & Notes
Keep the sauce at a gentle simmer after adding cream. For a nut-free version omit cashews and use a little extra cream; the sauce will be less thick. Refrigerate leftovers promptly and use within 3–4 days; reheat thoroughly to 74°C.
Frequently Asked Questions
Can I use chicken breast?
Yes. Use evenly sized pieces and check early to avoid drying them out. Cook to 74°C.
Can I prepare the sauce ahead?
Refrigerate the cooked sauce separately, then reheat and finish with freshly cooked chicken.
Food images are AI-generated illustrations.
