BUTTER CHICKEN (MURGH MAKHANI)

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  3. BUTTER CHICKEN (MURGH MAKHANI)

🥘 CREAMY BUTTER CHICKEN (MURGH MAKHANI) 🥘

📱 OVERVIEW

  • Total Time: 45 Minutes (plus 30 mins marinating)

  • Servings: 4 People

  • Profile: A world-famous, velvety tomato-cream curry with tender charred chicken.

🛠️ THE KIT

  • 🥣 1 Large mixing bowl

  • 🍳 1 Large deep frying pan or heavy pot

  • 🌀 1 Blender (or immersion blender)

  • 🥄 1 Large stirring spoon

  • 🔪 1 Small knife & Cutting board

  • 🧤 2 Thick oven mitts

🛒 THE INGREDIENTS

The Spiced Marinade

  • 🍗 Halal Chicken thighs 800g (boneless, skinless, cut into bite-sized pieces)

  • 🥛 Greek yogurt 1/2 cup

  • 🧄 Garlic & Ginger 2 cloves garlic + 1/2 inch ginger (grated/crushed)

  • 🧂 Spice Blend: 1 tbsp each Garam Masala, Cumin, Coriander, Turmeric, Smoked Paprika, Salt, and Pepper.

The Makhani Sauce

  • 🧈 Ghee 4 tablespoons (divided)

  • 🧅 Shallot 1 large (finely diced)

  • 🧄 Aromatics: 2 cloves garlic + 1/2 inch ginger (grated)

  • 🍅 Diced tomatoes 1 can (400g)

  • 🌶️ Chili powder 1 tablespoon (adjust for heat)

  • 🍋 Lemon juice 1 tablespoon

  • 🥜 Cashews 2 tablespoons (optional for extra creamy thickness)

The Silky Finish

  • 🍦 Heavy cream 1/2 cup

  • 🧈 Cold Butter 115g (1 stick/8 tbsp), cubed

👨‍🍳 THE METHOD

1. The Marinade (0–35 Mins)

  1. 🥣 Coat: In the Mixing bowl, combine Chicken, Yogurt, half the Garlic/Ginger, and all the Dry Spices (except chili powder).

  2. ❄️ Chill: Stir until every piece is covered. Cover and refrigerate for at least 30 Minutes.

2. The Sear & Base (35–55 Mins)

  1. 🔥 Sear: Heat 2 tbsp Ghee in the Frying pan over Medium-High. Add chicken and cook for 5 Minutes until browned. Remove chicken to a plate (it doesn't need to be cooked through yet).

  2. 🧅 Sauté: Add the remaining Ghee to the same pan. Sauté the Shallot, remaining Garlic, and Ginger for 2 Minutes.

  3. 🍅 Simmer: Add Tomatoes, Chili powder, Lemon juice, and Cashews. Simmer for 5 Minutes until the tomatoes soften.

3. The Velvet Finish (55–75 Mins)

  1. 🌀 Blitz: Carefully transfer the tomato mixture to the Blender. Blend until completely smooth.

  2. 🥘 Emulsify: Pour the sauce back into the pan over Medium heat. Stir in the Heavy cream and whisk in the Cold Butter one cube at a time until the sauce is glossy and rich.

  3. 🍗 Simmer: Return the Chicken and its juices to the pan. Reduce heat to Low and simmer for 10 Minutes until the chicken is tender. 🛑 Turn the stove Off.

🛡️ SAFETY FIRST

  • 🌀 Explosive Pressure: Never fill a blender to the brim with hot liquid or seal it completely tight without a vent. The steam will expand and blow the lid off, causing severe burns. Let the sauce cool for 5 Minutes first, and hold the lid down with a folded kitchen towel.

  • 🔥 High-Smoke Ghee: Ghee has a higher smoke point than butter, meaning it gets much hotter before burning. When adding marinated chicken, use Tongs to avoid "spatter" burns on your hands or arms.

  • 🍗 Pathogen Control: Raw poultry can carry Salmonella. Always sanitize your Mixing bowl, Cutting board, and hands with hot soapy water immediately after the marinating step to prevent cross-contamination.