Butter Chicken (Murgh Makhani)

Foundations Referenced

• → Curry Spice Blend
• → Chicken Stock

Ingredients

Marinade

• 1.5 lbs boneless chicken thighs, cut into 2" pieces
• 1 cup plain yogurt
• 1 tbsp garam masala
• 1 tsp turmeric
• 1 tsp chili powder
• 1 tbsp lemon juice
• Salt

Sauce

• 3 tbsp butter
• 1 large onion, finely diced
• 4 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp garam masala
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cayenne
• 1 can (14 oz) crushed tomatoes
• 1 cup heavy cream
• 2 tbsp butter (to finish)
• 1 tsp sugar
• Salt
• Fresh cilantro, basmati rice, naan (→ see breads/naan)

Method

1. Marinate: Combine chicken with yogurt, spices, lemon, and salt. Refrigerate 1–4 hours (or overnight).
2. Cook chicken: Broil marinated chicken on a sheet pan 8–10 min until charred in spots. (Or sear in a hot skillet.) Set aside.
3. Sauce: Melt 3 tbsp butter. Cook onion 8 min until deeply golden. Add garlic and ginger, 1 min. Add all spices, stir 1 min (blooming). Add tomatoes, simmer 15 min. Blend until smooth (immersion blender or transfer to blender).
4. Combine: Return sauce to pot. Add cream, sugar, and chicken. Simmer 10 min. Finish with 2 tbsp butter. Season.
5. Serve with basmati rice and warm naan.

What You're Practicing

• Yogurt marinade: acid tenderizes, fat carries spice flavor into the meat
• Blooming spices in fat — same technique as Ch.01 chili and Ch.06 korma
• Blending a sauce smooth — transforms chunky aromatics into a velvety base
• Finishing with butter (same concept as monter au beurre in French cooking)