Authentic Butter Chicken (Murgh Makhani)

• •1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• •0.5 cup plain whole milk Greek yogurt or hung curd
• •3.5 tablespoon ginger-garlic paste, divided
• •2.5 tablespoon Kashmiri red chili powder, divided
• •1 tablespoon fresh lemon juice
• •1 tablespoon mustard oil or neutral oil
• •1.5 teaspoon garam masala, divided
• •1 teaspoon roasted cumin powder
• • to taste kosher salt
• •4 tablespoon unsalted butter, divided
• •1 tablespoon neutral vegetable oil
• •4 green cardamom pods, lightly bruised
• •3 whole cloves
• •1 inch cinnamon stick
• •1 bay leaf
• •1.5 lb ripe Roma tomatoes, roughly chopped
• •0.3 cup raw cashews, soaked in warm water for 20 minutes
• •1 tablespoon kasuri methi (dried fenugreek leaves), lightly toasted and crushed between palms
• •0.5 cup heavy cream
• •1 teaspoon honey or sugar
• •2 tablespoon fresh cilantro leaves, finely chopped for garnish

Instructions

1. 1

   In a large mixing bowl, combine chicken pieces with yogurt, 2 tablespoons ginger-garlic paste, 1.5 tablespoons Kashmiri chili powder, lemon juice, mustard oil, 1 teaspoon garam masala, cumin powder, and 1 teaspoon salt. Mix thoroughly to coat every piece. Cover and refrigerate for at least 1 hour, or overnight for best results.

2. 2

   In a deep pot or Dutch oven, heat 1 tablespoon oil and 1 tablespoon butter over medium heat. Add cardamom pods, cloves, cinnamon stick, and bay leaf; sizzle for 30 seconds until fragrant.

3. 3

   Add the remaining 1.5 tablespoons ginger-garlic paste and sauté for 1 minute until raw aroma dissipates. Add chopped tomatoes, soaked cashews, the remaining 1 tablespoon Kashmiri chili powder, and 0.5 teaspoon salt. Cook over medium heat for 12 to 15 minutes, stirring occasionally, until tomatoes break down completely and become soft and mushy.

4. 4

   Remove whole whole spices (cinnamon stick and bay leaf). Transfer the tomato-cashew mixture to a high-speed blender and blend until completely smooth. Pass the sauce through a fine-mesh sieve back into the pot for the signature silky 'makhani' texture. Set sauce aside on low heat.

5. 5

   Preheat your oven broiler on HIGH, or heat a heavy cast-iron skillet over high heat with a splash of oil. Arrange the marinated chicken pieces in a single layer on a foil-lined baking sheet or directly on the hot skillet. Broil or sear for 8 to 10 minutes, flipping halfway through, until chicken develops charred edges and is roughly 80% cooked through.

6. 6

   Bring the strained tomato gravy to a gentle simmer. Add the charred chicken pieces along with any accumulated pan juices into the gravy. Simmer uncovered for 6 to 8 minutes until chicken is completely cooked through and tender.

7. 7

   Stir in the remaining 3 tablespoons cold butter piece by piece, heavy cream, honey, remaining 0.5 teaspoon garam masala, and crushed toasted kasuri methi. Simmer gently on low heat for 2 to 3 minutes until rich, glossy, and well combined. Taste and adjust salt or honey as needed.

8. 8

   Transfer to a serving dish, drizzle with a swirl of heavy cream, and garnish with chopped fresh cilantro. Serve hot with warm garlic naan and steamed basmati rice.

Chef's Tips

• 💡Do not skip straining the tomato gravy through a fine-mesh sieve; this is the key secret to achieving the authentic, velvety restaurant-style texture.
• 💡Kashmiri red chili powder provides the vibrant authentic red color and mild warmth without making the dish excessively spicy. Avoid substituting with standard cayenne powder.
• 💡Toasting the kasuri methi (dried fenugreek leaves) in a dry pan for 30 seconds before crushing unleashes its signature restaurant-style aroma and flavor.