Butter Chicken (Murgh Makhani)

Method9 steps · about 1 hr 45 min

1. 1

   Step 1: If making the optional garam masala (1 tsp) batch, toast its whole cinnamon, peppercorns, cardamom pods, cumin, coriander (1 tsp), star anise (1), cloves (1 ½ tsp) and fennel in a dry pan over medium-high heat, stirring until the cumin darkens slightly. Cool and grind, then stir in the ground nutmeg (½ tsp). Measure 1 tsp for this marinade and reserve 2 tsp for the gravy; save the rest. Alternatively use store-bought garam masala and omit the batch spices. Pound or grate the marinade 3 garlic cloves and 1-inch ginger (1 piece) into a paste. Toss with the chicken (800 g) and all remaining marinade ingredients, including the measured 1 tsp garam masala. Refrigerate at least 30 minutes or overnight.

   Marinate chicken refrigerated · 30 minUses 800 g boneless skinless chicken thighs · 3 cloves garlic · 1 piece ginger · ⅓ cup full-fat plain yogurt · 2 tsp kashmiri chili powder or paprika (I prefer smoked paprika) · 1 tsp garam masala (store bought, or see recipe below) · 1 tsp ground coriander · ½ tsp turmeric powder

2. 2

   Step 2: Preheat the broiler to high and set the rack so that the chicken will be about 4-5 inches away from the element. Place a rack inside a roasting pan, and add a little bit of water to the roasting pan just until the water is a couple of mm deep; this is to prevent the chicken juices from burning and and sticking to the pan (you want the juices in your sauce!).

   Uses shallow roasting-pan water a couple of millimetres deep

3. 3

   Step 3: Broil the marinated chicken on the rack until charred spots appear, about 4–5 minutes per side, flipping once. Add roasting-pan water if it dries up and reserve all collected juices. Set the chicken aside briefly while making the gravy; it must finish cooking in the sauce before eating.

   Broil chicken both sides · 10 minUses additional roasting-pan water only if it dries up · chicken coated in garlic ginger yogurt and marinade spices and refrigerated at least thirty minutes

4. 4

   Step 4: Combine garlic (5 cloves), ginger (1 piece), onion (0.5), cashews (¼ cup) (if using), and canned tomato (355 ml) in a blender and blend until smooth.

   Uses 5 cloves garlic · 1 piece ginger · 0.5 onion · 355 ml diced or crushed canned tomatoes · ¼ cup raw cashew nuts (optional)

5. 5

   Step 5: In a large pot, over medium heat, add the butter (3 Tbsp) and let it melt. Once melted, add paprika, cayenne, garam masala (2 tsp), cloves (¼ tsp) and cardamom (¼ tsp), stir into the butter for 10 seconds and add the pureed tomato mixture. Let the mixture cook over low heat, uncovered so it reduces until thick, stirring occasionally, about 30 minutes. Note: Tomato sauce splatters a lot when it simmers, so use a mesh splatter guard to reduce the mess.

   Reduce tomato gravy · 30 minUses 3 Tbsp unsalted butter · 1 Tbsp kashmiri chili powder or paprika · 2 tsp garam masala · 1 tsp cayenne pepper, or to taste · ¼ tsp ground cloves · ¼ tsp ground cardamom · 355 ml tomatoes blended smooth with gravy garlic ginger onion and optional cashews

6. 6

   Step 6: Stir most of the 1 cup cream into the thick tomato gravy, reserving about 1 tbsp for a final drizzle if desired. Add the initial ½ tsp gravy salt, 1 tbsp brown sugar, charred chicken with all its juices and ¼ tsp fenugreek leaves. Add a splash of extra cream or water only if needed for consistency. Simmer gently 7–10 minutes until the chicken is fully cooked through.

   Finish chicken in cream gravy · 10 minUses most of the 1 cup cream, reserving about 1 tbsp if garnishing · initial ½ tsp gravy salt · 1 Tbsp brown sugar, packed · ¼ tsp dried fenugreek leaves · shallow roasting-pan water and extra only if needed to loosen gravy · additional splash of cream only if needed to loosen or enrich gravy · chicken broiled both sides and all collected roasting juices, to finish cooking in sauce · tomato puree cooked with butter and gravy spices about thirty minutes

7. 7

   Step 7: Once done, do a final taste of the sauce and add more salt, sugar (to taste) or lemon juice as needed. (I find adding a squeeze of lemon juice at the end gives a nice zing, but how much you need depends on how tart your tomato is.) Stir in some green chilies if you want to give people the option to make it extra spicy, or you can just leave the chilies on the side.

   Uses remaining gravy salt up to ½ tsp, only as needed · Lemon juice, as needed · optional share of green chillies, reserving garnish · additional brown sugar to taste after initial tablespoon · charred chicken and juices simmered seven to ten minutes in cream gravy until fully cooked

8. 8

   Step 8: Remove from the heat and serve when ready. If making ahead to let the flavours develop, cool and refrigerate promptly, then reheat thoroughly before serving.

   Uses cooked creamy curry adjusted with remaining salt lemon and optional sugar/chilli

9. 9

   Step 9: Garnish with the remaining ¼ tsp fenugreek leaves, reserved green chillies and any cream held back for a drizzle. Serve with cooked rice or naan.

   Uses remaining ¼ tsp dried fenugreek leaves · remaining optional green chillies for garnish · reserved cream about 1 tbsp, only if held back · ready cooked rice or naan for serving · cooked curry ready for garnish and serving, or promptly chilled then reheated