Why Butter Chicken?
Butter chicken (murgh makhani) is my comfort-food sweet spot: mellow spice, creamy tomato gravy, and tender chicken. After testing a stack of internet recipes, I settled on this streamlined version that
- uses yogurt + lemon for a quick overnight marinade
- gets smoky depth from a cast-iron sear (no tandoor)
- finishes with just a splash of cream to stay lighter
Ingredients - Sauce
| Item | Amount |
|---|---|
| Garlic, minced | 4 cloves |
| Ginger, minced | 1 tsp |
| Garam masala | 2 tsp |
| Kasuri methi (fenugreek) | 1 tsp |
| Tomato puree | 1 cup |
| Butter | 2 Tbsp |
| Heavy cream | Little |
| Cashew | 1 cup |
| Salt & pepper | to taste |
Ingredients - Chicken
| Item | Amount |
|---|---|
| Boneless chicken thighs | 600 g |
| Plain yogurt | ½ cup |
| Lemon juice | 1 Tbsp |
| Garlic, minced | 2 tsp |
| Ginger, minced | 1 tsp |
| Garam masala | 2 tsp |
| Coriander Powder | 1 tsp |
| Kashmiri chili powder | 1 tsp |
| Salt & pepper | to taste |
Step-by-Step
1. Marinate (30 min hands-on / 24 hr rest)
In a bowl, add chicken, Chili, Salt, Pepper, Garlic, Ginger and let it rest for 20 min. Add Lemon, Plain yogurt, Garam Masala, Coriander Powder and mix Let it rest for 2 hrs, minimum, and up to 48 hrs. (I aim for 24 hrs)
2. Sauce
- On a pot, melt 1 Tbsp butter, then add in cinnamon stick, cloves, and cardamom.
- Stir-fry for 1 min, do not let it burn!
- Add in garlic, ginger, salt, and tomato puree.
- Stir-fry until if turns into a thick paste, almost like mashed potatoes.
- Add Garam Masala, Kasuri Methi, Coriander Powder, and transfer it to a blender.
- Blend the paste while adding some water.
- Transfer the blended Sauce back to into the pot.
3. Sear & Simmer (~30 min)
- Heat cast-iron on high, melt 1 Tbsp butter.
- Sear chicken 2 min per side – browned but not fully cooked.
4. Cashew Cream
- Blend 1 cup of Cashews with water to the consistency of cream.
5. Mix
- Transfer the chicken into the pot with the sauce and mix thoroughly.
- Add the Cashew cream and simmer for 30 m.
3. Serve
Plate over basmati rice or with naan. Drizzle some cream, add cilantro.
Tips & Variations
- Paneer swap – substitute paneer cubes for chicken → butter paneer.
- Extra heat – add ½ tsp cayenne with the chili powder.
- Meal-prep – sauce freezes well; add fresh protein when reheating.
What I’d Improve Next Time
Next experiment: smoked paprika for tandoor-like char, and a coconut-milk version for lactose-free friends. If you try it, let me know!
Happy cooking—perfectly cooked rice is half the battle. 🍛