Butter Chicken (Murgh Makhani)

Creamy Tomato • Butter • Delhi, India

The pride of Delhi — a makhani tomato gravy so silky you will keep tearing off more naan. Restaurant flavor, no clay oven needed.

Ingredients

• 600 g — Chicken tikka pieces (1⅓ lb)
• 400 g — Tomatoes, puréed (1⅔ cups)
• 60 g — Butter (4 Tbsp)
• 100 ml — Heavy cream (⅓ cup + 1 Tbsp)
• 5 g — Dried fenugreek leaves / kasuri methi (1 Tbsp)
• 20 g — Ginger-garlic paste (1¼ Tbsp)
• 8 g — Kashmiri red chili powder (2 tsp)
• 8 g — Sugar or honey (2 tsp)
• 100 g — Plain yogurt, for the marinade (⅓ cup)

Step-by-Step Method

1. Make the tikka. Marinate the chicken in yogurt, chili powder and salt for 30 minutes, then sear on high heat — the edges should be lightly charred.
2. Make the makhani base. Cook the tomato purée and ginger-garlic paste in butter until the fat rises at the edges. Cool slightly and blend — this is what makes the gravy silky.
3. Cook the gravy. Return the blended gravy to the pan. Crush the dried fenugreek leaves between your palms and add them. Balance the tomato tang with sugar.
4. Finish and serve. Add the chicken tikka and cream and simmer 5 minutes on low heat. Top with a knob of butter and a swirl of cream. Serve with hot naan.

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