Butter Chicken (Murgh Makhani): The Original Recipe

Butter Chicken: India's Most Famous Curry

Butter Chicken was invented in Delhi in 1948 - today it's beloved worldwide. Here's the authentic recipe.

The Marinade (overnight)

Ingredients: - 800g chicken thighs, boneless - 200g yogurt - 2 tbsp lemon juice - 1 tbsp Garam Masala - 1 tbsp Kashmiri chili powder - 1 tsp turmeric - 2 tsp ginger-garlic paste - Salt

Marinate: Mix everything, add chicken. Refrigerate overnight.

The Sauce (Makhani Gravy)

Ingredients: - 500g tomatoes, diced - 100g cashews, soaked - 50g butter - 100ml cream - 2 tbsp honey - 1 tbsp Kasuri Methi (dried fenugreek leaves) - 1 tsp Garam Masala - Salt to taste

Preparation

Step 1: Cook chicken Bake or grill marinated chicken at 400°F for 25 minutes.

Step 2: Tomato sauce Simmer tomatoes with cashews for 15 minutes. Puree, strain through sieve.

Step 3: Refine Melt butter in large pot. Add tomato puree, simmer 10 minutes.

Step 4: Finish Add cream, honey, Garam Masala. Simmer 5 minutes.

Step 5: Combine Add cooked chicken to sauce. Crumble Kasuri Methi, add.

Step 6: Finish Garnish with butter and cream.

Homemade Garam Masala

• 2 tbsp cumin
• 2 tbsp coriander
• 1 tbsp black pepper
• 1 cinnamon stick
• 4 cardamom pods
• 3 cloves
• 1 star anise

Roast, grind, store.

Serving Suggestions

• With Naan or rice
• With Raita
• With onion salad
• With Mango Lassi