Butter Chicken (Murgh Makhani) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">750g boneless chicken thighs, cut into 4cm pieces</li><li class="ingredients-single-item">For the marinade:</li><li class="ingredients-single-item">150g plain Greek yogurt</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2cm piece ginger, grated</li><li class="ingredients-single-item">2 tsp garam masala</li><li class="ingredients-single-item">1 tsp ground turmeric</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp chili powder (adjust to taste)</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">For the sauce:</li><li class="ingredients-single-item">100g unsalted butter</li><li class="ingredients-single-item">2 tbsp vegetable oil</li><li class="ingredients-single-item">1 large onion, finely chopped</li><li class="ingredients-single-item">3 cloves garlic, minced</li><li class="ingredients-single-item">2cm piece ginger, grated</li><li class="ingredients-single-item">2 tsp garam masala</li><li class="ingredients-single-item">2 tsp ground coriander</li><li class="ingredients-single-item">1 tsp ground cumin</li><li class="ingredients-single-item">1 tsp paprika</li><li class="ingredients-single-item">1/4 tsp ground cinnamon</li><li class="ingredients-single-item">400g canned tomato puree</li><li class="ingredients-single-item">2 tbsp tomato paste</li><li class="ingredients-single-item">250ml heavy cream</li><li class="ingredients-single-item">2 tbsp honey</li><li class="ingredients-single-item">1 tsp salt (or to taste)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">30g fresh cilantro, chopped</li><li class="ingredients-single-item">50ml heavy cream, for drizzling</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Deep baking dish (approximately 30cm x 20cm)</li><li class="equipment-single-item">Heavy-bottomed saucepan</li><li class="equipment-single-item">Food processor or blender</li><li class="equipment-single-item">Aluminum foil</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by preparing the marinade. In a large bowl, combine Greek yogurt, minced garlic, grated ginger, garam masala, turmeric, cumin, chili powder, and salt. The acidity in the yogurt helps tenderize the chicken while the spices infuse flavor. Mix thoroughly until you have a smooth, fragrant paste.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This extended marinating time allows the flavors to penetrate deeply into the chicken and begins the tenderizing process.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 200°C. Place the marinated chicken pieces on a baking tray lined with parchment paper, ensuring they're not touching. Bake for 15 minutes until the edges begin to color slightly. The chicken doesn't need to be fully cooked at this stage as it will finish cooking in the sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the chicken is baking, prepare your sauce. Heat a large, heavy-bottomed saucepan over medium heat. Add 50g of butter and the vegetable oil. Once the butter has melted, add the chopped onions and sauté until soft and translucent, about 5-6 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the garlic and ginger to the onions and cook for another 2 minutes until fragrant. Then add all the ground spices (garam masala, coriander, cumin, paprika, and cinnamon). Cook for 1 minute, stirring constantly to prevent burning. This step is crucial for blooming the spices, which releases their essential oils and intensifies the flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the tomato puree and tomato paste to the pan. Simmer for about 10 minutes, stirring occasionally, until the sauce thickens and the raw tomato flavor cooks out. The sauce should reduce slightly and take on a deeper red color.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Transfer the sauce to a blender or food processor and blend until smooth. Be careful when blending hot liquids—allow to cool slightly and blend in batches if necessary, always keeping the blender lid slightly vented and covered with a kitchen towel.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Return the blended sauce to the pan and stir in the heavy cream, remaining 50g of butter, honey, and salt. Simmer gently for 5 minutes, stirring occasionally. The butter enriches the sauce while the cream softens the acidity of the tomatoes.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Reduce oven temperature to 180°C. Place the partially baked chicken pieces into a deep baking dish and pour the sauce over them, ensuring all pieces are submerged. Cover with aluminum foil and bake for 20 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the foil and bake for another 10-15 minutes until the sauce is bubbling and the chicken is completely cooked through (it should reach an internal temperature of 74°C). The surface should develop a slightly darker, concentrated flavor layer.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Let the butter chicken rest for 5-10 minutes before serving. This resting period allows the flavors to meld and the sauce to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Garnish with fresh chopped cilantro and a decorative drizzle of heavy cream. Serve hot with naan bread or steamed basmati rice to soak up the delicious sauce. The contrast of the rich, warm butter chicken with the fresh herbs creates a beautiful finishing touch both visually and flavor-wise.</li></ol>