Delhi · India
Murgh Makhani · murgh makh-HAH-nee
Butter Chicken is a North Indian dinner guide from Delhi, India, centered on tandoor & simmering.
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4 steps · 55 min
Mix the chicken with the yogurt, lemon juice, half the ginger-garlic paste, half the garam masala, half the Kashmiri chile powder, and a little salt. Cover and refrigerate for at least 30 minutes; keep the remaining seasoning for the sauce.
Melt the butter and briefly cook the remaining ginger-garlic paste until fragrant. Add the crushed tomatoes and remaining ground spices; cook, stirring, until the raw tomato aroma disappears and the fat begins to separate. For a smoother sauce, pass it through a sieve, or cool slightly before blending in a heat-safe blender according to its instructions. Return the sauce to the pan and reheat.
Broil or sear the chicken in uncrowded batches until its edges are browned. Immediately continue cooking it in the sauce; do not refrigerate partially cooked chicken to finish later.
Add the browned chicken to the simmering sauce and cook until the thickest pieces reach 74°C / 165°F on a food thermometer. Lower the heat, stir in the cream and crushed kasuri methi, and heat gently without boiling hard. Taste and adjust the salt before serving.
Cook’s tipChar the marinated chicken before it enters the sauce, then finish it gently so the edges stay distinct and the sauce remains velvety.
StorageCool within 2 hours, refrigerate for up to 3 days, and reheat to 74°C / 165°F.
Cook it one step at a time, with timers.
Start Cook Mode →Delhi · restaurant city
Butter chicken is closely associated with post-Partition Delhi restaurant culture and the practical reuse of tandoor-cooked chicken.
Image source: Wikimedia Commons contributor · license on source page
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