Butter Chicken (Murgh Makhani) in Silky Tomato Butter Sauce

Why You’ll Love This Recipe

• Balanced restaurant-style flavor with accessible pantry spices and clear steps.
• Smoky, broiled chicken pieces simmered in a velvety, tomato‑butter sauce.
• Silky texture thanks to blending (and optional straining) for that true makhani feel.
• Meal-prep friendly: sauce can be made ahead; dish freezes beautifully.

Grocery List

• Produce: 1 large onion, fresh ginger, garlic, 1 lemon, cilantro
• Dairy: Full‑fat plain yogurt, heavy cream, unsalted butter
• Pantry: Boneless skinless chicken thighs, tomato passata (or purée), tomato paste, ghee, kasuri methi (dried fenugreek leaves), garam masala, Kashmiri chili powder (or paprika + a pinch of cayenne), ground cumin, ground coriander, turmeric, sugar, neutral oil, kosher salt

Full Ingredients

For the Chicken Marinade

• 900 g (2 lb) boneless, skinless chicken thighs, cut into 3–4 cm (1¼–1½ in) pieces
• 180 g (¾ cup) full‑fat plain yogurt
• 1½ tbsp fresh lemon juice
• 2 tbsp ginger‑garlic paste (or 1 tbsp finely grated ginger + 1 tbsp minced garlic)
• 2 tsp garam masala
• 1½ tsp Kashmiri chili powder (or 1 tsp sweet paprika + ½ tsp cayenne)
• 1 tsp ground turmeric
• 1½ tsp ground cumin
• 1 tsp kosher salt
• 1 tbsp neutral oil (such as grapeseed or canola)

For the Makhani (Butter) Sauce

• 3 tbsp unsalted butter
• 1 tbsp ghee (or substitute 1 tbsp butter)
• 1 large yellow onion (about 200 g), thinly sliced
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp Kashmiri chili powder or sweet paprika
• ¼ tsp cayenne pepper (optional, to taste)
• 2 tbsp tomato paste
• 360 g (1½ cups) tomato passata or tomato purée
• 120 ml (½ cup) water, plus more as needed
• 2 tsp sugar (to balance acidity)
• ¾ tsp kosher salt, or to taste

To Finish

• 160 ml (⅔ cup) heavy cream
• 2 tsp kasuri methi (dried fenugreek leaves), crushed between fingers
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh cilantro, plus more for garnish
• Extra cream for drizzling (optional)

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk yogurt, lemon juice, ginger‑garlic paste, garam masala, Kashmiri chili, turmeric, cumin, salt, and oil until smooth. Add chicken pieces and toss to coat thoroughly, making sure every surface is covered. Cover and refrigerate for at least 30 minutes (for best flavor and tenderness, marinate 4–24 hours).

Step 2: Broil for smoky, charry edges

Position an oven rack 15 cm (6 in) from the broiler element and heat the broiler to High (about 500°F/260°C). Line a sheet pan with foil and set a wire rack on top. Arrange marinated chicken in a single layer, letting excess marinade drip off. Broil 5–6 minutes per side until lightly charred at the edges and the thickest pieces reach 74°C/165°F. Transfer chicken and any juices to a plate.

Step 3: Start the sauce base

In a wide saucepan or Dutch oven over medium heat, melt 3 tbsp butter with 1 tbsp ghee. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until soft and golden, 8–10 minutes. If the pan browns too quickly, reduce heat slightly so the onions soften without scorching.

Step 4: Bloom spices and cook the tomatoes

Stir in ground coriander, ground cumin, Kashmiri chili (or paprika), and cayenne (if using). Cook 30–45 seconds until fragrant. Add the tomato paste; cook 1 minute to caramelize. Pour in the tomato passata and 120 ml (½ cup) water. Stir in the sugar and ¾ tsp salt. Simmer uncovered over medium‑low for 10 minutes, stirring occasionally, until slightly thickened and the raw tomato smell mellows.

Step 5: Blend for a silky texture

For that classic makhani smoothness, blend the sauce with an immersion blender until velvety. For an ultra‑silky finish, pass it through a fine‑mesh sieve back into the pan, pressing solids to extract as much sauce as possible. If it seems too thick, whisk in a splash of hot water to reach a pourable, creamy consistency.

Step 6: Enrich with cream and kasuri methi

Return the pan to medium heat. Stir in the heavy cream and crushed kasuri methi. Simmer gently for 3–4 minutes; do not boil hard to prevent splitting. Taste and adjust salt, sugar, or heat as desired.

Step 7: Finish with butter and simmer the chicken

Add the broiled chicken and any accumulated juices to the sauce. Stir in the remaining 2 tbsp butter until melted and glossy. Simmer 5 minutes to marry flavors and heat the chicken through. Rest off the heat 5 minutes. Garnish with cilantro and an optional drizzle of cream. Serve hot with warm naan or basmati rice.

Pro Tips

• For the signature color without overpowering heat, use Kashmiri chili powder; it gives a vibrant red‑orange hue and gentle warmth.
• Crush kasuri methi between your fingers to release its aroma just before adding to the sauce.
• Broiling on a rack promotes airflow and charring; if you lack a rack, flip the chicken and drain excess marinade halfway through to prevent steaming.
• Blend and optionally strain the sauce for a restaurant‑level silky texture.
• Rest the finished curry 5 minutes before serving; the sauce thickens slightly and clings better to the chicken.

Variations

• Paneer Makhani: Swap chicken for 450 g (1 lb) paneer cubes. Pan‑sear paneer until golden, then simmer gently in the finished sauce.
• Dairy‑Light: Use half‑and‑half instead of heavy cream and reduce finishing butter by 1 tbsp; sauce will be slightly less rich but still silky.
• Grill Option: Instead of broiling, grill marinated chicken over high heat (230–260°C/450–500°F) 4–5 minutes per side for a smoky edge.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container up to 4 days; the flavors deepen by day 2. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently over low heat, adding a splash of water or cream if the sauce thickens. Make-ahead: marinate chicken up to 24 hours; the sauce can be prepared (through Step 6) up to 3 days ahead—reheat and add broiled chicken just before serving.

Nutrition (per serving)

Approximate for 1 of 6 servings: 450 calories; 33 g fat; 12 g carbohydrates; 36 g protein; 1 g fiber; sodium varies by salt brand. Does not include naan or rice.