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IndianAuthentic Cuisine

Butter Chicken

Serves 4 to 6 Entree chicken, Poultry

Butter Chicken

Butter Chicken, or Murgh Makhani, finds its origins in the bustling streets of Delhi, where dhabas and home kitchens alike celebrate its rich, comforting flavors. Crafted with care and a generous hand, this dish is a staple at shared meals, bringing families together over its creamy, spiced allure. In this home version, the recipe is captured as an Indian family cook would prepare it, with salt judged by instinct and butter lavished freely.

The dish offers a symphony of flavors and textures, with tender chicken thighs enveloped in a luscious, tangy sauce of tomato puree and cream. The garam masala and kasuri methi add depth and warmth, while a hint of ginger-garlic paste provides a subtle kick. Butter Chicken is best enjoyed with warm naan or fragrant basmati rice, inviting diners to savor each bite.

Ingredients

  • 800 gchicken thighs
  • 200 gyogurt
  • 400 gtomato puree
  • 100 mlcream
  • 50 gbutter
  • 2 tbspgaram masala
  • 1 tbspginger-garlic paste
  • 1 tspkasuri methi
  • to tastefine sea salt

Method

  1. Start by patting the 800 g chicken thighs dry with paper towels to remove excess moisture. Season them generously with fine sea salt and 2 tbsp garam masala, ensuring each piece is well-coated. Heat a large, heavy-bottomed pan over medium-high heat and add a splash of oil. Once the oil is shimmering, add the chicken thighs in batches, skin-side down, and brown them until they develop a deep golden crust, about 3-4 minutes per side. Remove the chicken and set aside.
  2. In the same pan, reduce the heat to medium and add 1 tbsp ginger-garlic paste. Stir continuously for about 1 minute until the paste becomes fragrant and starts to turn golden. Add 400 g tomato puree to the pan, scraping up any browned bits from the bottom to incorporate all the flavors. Let the mixture simmer until it thickens slightly and the raw tomato smell dissipates, about 5-7 minutes.
  3. Return the browned chicken thighs to the pan, nestling them into the tomato sauce. Cover and let them cook gently in the sauce for about 20 minutes, or until the chicken is cooked through and tender. You will know the chicken is done when it is no longer pink in the center and juices run clear when pierced.
  4. If the sauce appears too thin, remove the chicken and increase the heat to medium-high to reduce the sauce to your desired consistency. Taste and adjust the salt as needed, keeping in mind that the sauce should be rich and well-seasoned.
  5. Reduce the heat to low and stir in 100 ml cream, allowing it to meld into the sauce and create a silky texture. Add 50 g butter, letting it melt slowly into the sauce, enriching it further. Crush 1 tsp kasuri methi between your palms and sprinkle over the dish, stirring to combine.
  6. Serve the Butter Chicken hot, garnished with a drizzle of cream if desired. Pair it with warm naan or steamed basmati rice, inviting everyone to share and enjoy this comforting dish.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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