Authentic Butter Chicken (Murgh Makhani)

Serves: 4–6
Preparation Time: 30 minutes
Cooking Time: 40 minutes

Ingredients

For the Chicken Marinade

• 800 g boneless chicken thighs, cut into chunks
• 1 cup thick yogurt
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp turmeric powder
• 1 tsp Kashmiri red chili powder
• 1 tsp garam masala
• 1 tsp salt
• 1 tbsp lemon juice
• 1 tbsp mustard oil

For the Makhani Gravy

• 4 tbsp butter
• 1 tbsp oil
• 500 g ripe tomatoes, roughly chopped
• 10 cashew nuts
• 1 bay leaf
• 4 green cardamoms
• 1-inch cinnamon stick
• 3 cloves
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1 tsp coriander powder
• Salt to taste
• 1 tsp sugar or honey
• 1 cup heavy cream
• 1 tsp dried fenugreek leaves (kasoori methi)
• 1 tsp garam masala

Method

Step 1: Marinate the Chicken

1. Mix all marinade ingredients.
2. Add chicken and coat well.
3. Refrigerate for at least 4 hours, preferably overnight.

Step 2: Grill the Chicken

1. Roast in a tandoor, grill, oven, or skillet at high heat.
2. Cook until lightly charred and 80% done.
3. Set aside.

Step 3: Prepare the Makhani Sauce

1. Heat butter and oil.
2. Add bay leaf, cardamom, cinnamon, and cloves.
3. Add tomatoes and cashews.
4. Cook until tomatoes soften completely.
5. Blend into a smooth puree and strain.

Step 4: Finish the Butter Chicken

1. Return puree to the pan.
2. Add chili powder, coriander powder, salt, and sugar.
3. Simmer for 10–15 minutes.
4. Add grilled chicken and cook for another 10 minutes.
5. Stir in cream, garam masala, and crushed kasoori methi.
6. Finish with a knob of butter.

Chef Avtar Singh Rana’s Professional Tips

• Use chicken thighs for juicier results.
• Kashmiri chili provides color without excessive heat.
• Straining the sauce gives restaurant-quality smoothness.
• Charred tandoori chicken is essential for authentic flavor.
• Finish with butter and cream only at the end to preserve richness.

Traditional Garnish

• Swirl of fresh cream
• Small cube of butter
• Crushed kasoori methi
• Fresh coriander leaves

Serve with: Garlic naan, butter naan, tandoori roti, or jeera rice.

“The secret of exceptional Butter Chicken lies in balancing smoky tandoori notes, rich tomato sweetness, velvety butter, and aromatic fenugreek.” — Chef Avtar Singh Rana 🍲✨