Butter Chicken (मुरग मखनी) — Indian Creamy Tomato Butter Curry

• 800 gboneless skinless chicken thighs (cut into 4 cm pieces)
• 150 gplain full-fat yogurt
• 15 mllemon juice
• 18 ggarlic (finely grated)
• 15 gfresh ginger (finely grated)
• 6 gKashmiri chili powder (for color and mild heat)
• 2 gground cumin
• 3 gground coriander
• 1 gground turmeric
• 8 gfine salt
• 15 mlneutral oil (for grilling or pan-searing)
• 70 gunsalted butter (divided)
• 4 podgreen cardamom pods (lightly crushed)
• 1 stickcinnamon stick (about 5 cm)
• 4cloves
• 180 gonion (finely chopped)
• 500 gtomato puree (strained/passata or blended canned tomatoes)
• 25 gtomato paste (for depth and color)
• 4 ggaram masala
• 2 gground fenugreek leaves (kasuri methi) (crushed between palms)
• 6 ggranulated sugar (balances tomato acidity)
• 150 mlwater (adjust for desired consistency)
• 150 mlheavy cream
• 10 gfresh cilantro (chopped)

Instructions

1. 1

   Make the marinade by whisking yogurt, lemon juice, grated garlic and ginger, Kashmiri chili powder, cumin, coriander, turmeric, and salt until smooth. Add the chicken pieces and coat thoroughly, then cover and refrigerate for 60 minutes so the spices and acidity penetrate the meat.

2. 2

   Cook the marinated chicken until lightly charred and just cooked through. Heat a grill pan or skillet over medium-high heat, add the oil, then sear the chicken in batches for 3–4 minutes per side; you want browned edges for a tandoori-like flavor. Transfer to a plate and rest while you build the sauce, keeping any juices to add back later.

3. 3

   Start the makhani sauce by melting 40 g of the butter in a heavy pot over medium heat. Add cardamom, cinnamon, and cloves and cook for 45–60 seconds, stirring constantly, until fragrant but not burnt.

4. 4

   Add the chopped onion and cook for 8–10 minutes, stirring often, until soft and pale golden. Stir in the minced garlic and ginger and cook for 60–90 seconds; this brief cook removes rawness without scorching the aromatics.

5. 5

   Pour in the tomato puree and stir in the tomato paste, Kashmiri chili powder, salt, and sugar. Simmer uncovered for 12–15 minutes, stirring every couple of minutes, until the sauce darkens slightly and the butter begins to separate at the edges, indicating the tomatoes are properly cooked.

6. 6

   Blend for a restaurant-smooth texture, then return to the pot. Carefully blend the sauce with an immersion blender (or in a countertop blender in batches) until completely silky, then bring it back to a gentle simmer. Add the water and stir to reach a thick, pourable curry consistency.

7. 7

   Finish the curry by adding the cooked chicken and any resting juices to the simmering sauce. Cook for 8–10 minutes on low heat so the chicken absorbs the makhani flavors, then stir in garam masala and crushed kasuri methi and cook for 2 more minutes to bloom their aroma.

8. 8

   Turn the heat to the lowest setting and stir in the heavy cream, then add the remaining 30 g butter for gloss and richness. Simmer gently for 2 minutes without boiling, then rest the pot off heat for 5 minutes so the sauce thickens slightly and the flavors round out. Garnish with chopped cilantro and serve hot.