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Authentic Restaurant Style Butter Chicken (Murgh Makhani)

Authentic Restaurant Style Butter Chicken (Murgh Makhani)

Tender chicken thighs in a double marinade, grilled for a light char, then simmered in a silky tomato butter sauce finished with cream and kasuri methi. A family recipe that tastes like your favorite Indian restaurant.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating 30 minutes
Total Time 1 hour 20 minutes
Servings: 4
Course: Dinner
Cuisine: Indian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • Chicken:
  • 6 boneless chicken thighs
  • First marinade:
  • 1 tsp salt
  • 2 Tbsp white vinegar
  • 1/4 tsp cayenne pepper
  • 1/2 tsp tandoori masala
  • 1/2 tsp Kashmiri chili powder
  • Second marinade:
  • 1 tsp ginger garlic paste
  • 1/4 tsp cayenne pepper
  • 1 tsp garam masala
  • 1 Tbsp fried onions blended
  • 1/2 Tbsp chopped cilantro
  • 2 Tbsp plain yogurt
  • 1 Tbsp oil
  • 1/2 tsp coriander powder
  • 1/2 Tbsp kasuri methi dried fenugreek leaves
  • 1/2 tsp tandoori masala
  • 1 tsp Kashmiri chili powder
  • Curry:
  • 2 Tbsp butter
  • 2 Tbsp oil
  • 1 cup finely chopped onion
  • 2 Tbsp ginger garlic paste
  • 1/2 tsp cayenne pepper
  • 1/2 tsp Kashmiri chili powder
  • 1 can 14.5 oz crushed tomatoes
  • Salt to taste
  • 2 tsp sugar
  • 1 cup water
  • 1/2 Tbsp lime juice
  • 1/2 tsp garam masala
  • 1/4 cup cream
  • Garnish:
  • 1/2 tsp roasted cumin seeds
  • 2 Tbsp ginger cut into thin strips
  • 1 Tbsp chopped cilantro

Equipment

  • Grill or oven
  • large pan
  • immersion blender

Method
 

  1. Clean the chicken and pound it lightly for even thickness. Rub in the first marinade and rest at least 15 minutes.
  2. Drain off the first marinade and coat the chicken with the second marinade. Rest at least 15 more minutes.
  3. Grill or bake at 400°F for about 15 minutes, turning once. Brush with melted butter and broil briefly for a light char. Cut into bite sized pieces.
  4. Heat the butter and oil in a large pan over medium heat. Sauté the onion with the ginger garlic paste until light brown.
  5. Take the pan off the heat and stir in the cayenne and Kashmiri chili so the spices bloom without burning.
  6. Return to the heat and add the crushed tomatoes, salt, and sugar. Cook a few minutes, then add the water and bring to a boil.
  7. Lower the heat, cover, and simmer 10 minutes, stirring now and then.
  8. Blend the curry smooth with an immersion blender.
  9. Add the chicken pieces and simmer a few minutes. Add a splash of boiling water if you want more sauce.
  10. Stir in the lime juice, garam masala, and cream. Simmer briefly, then garnish with roasted cumin, ginger strips, and cilantro. Serve hot with naan or basmati rice.

Notes

  • The light char on the chicken is what gives the restaurant style smoky flavor; do not skip the broil step.
  • Both marinades need at least 15 minutes each; longer is fine.
  • If the curry tastes too tangy, add a pinch more sugar; if too thick, thin with hot water.