Butter Chicken (Murgh Makhani)

Ingredients

• 900g boneless, skinless chicken thighs, cut into 5cm pieces
• 1 cup whole-milk plain yogurt
• 2 tbsp fresh lemon juice
• 2 tsp Kashmiri red chili powder
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp garam masala
• 1 tsp fine sea salt
• 2 tbsp neutral oil
• 4 tbsp unsalted butter, divided
• 1 medium yellow onion, finely diced
• 6 garlic cloves, minced
• 2 tsp fresh ginger, finely grated
• 800g canned whole peeled tomatoes, crushed by hand
• 1 tsp sugar
• 1 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 3/4 cup heavy cream
• 2 tbsp unsalted butter, for finishing
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh cilantro leaves for garnish

Instructions

1. Combine yogurt, lemon juice, Kashmiri chili powder, cumin, coriander, garam masala, and 1 tsp salt in a large bowl. Add chicken pieces and toss to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours, or overnight for best results.
2. Remove chicken from the refrigerator 30 minutes before cooking. Heat 2 tbsp neutral oil in a large oven-safe skillet or grill pan over high heat until smoking. Working in batches to avoid crowding, sear the marinated chicken pieces for 3 to 4 minutes per side until deeply charred at the edges and just cooked through. Transfer to a plate and set aside. Do not clean the pan.
3. Reduce heat to medium. Add 2 tbsp butter to the same pan and melt. Add the diced onion and cook, stirring occasionally, for 10 to 12 minutes until soft and golden brown. Add the minced garlic and grated ginger, and cook for 2 minutes until fragrant, scraping up any browned bits from the bottom of the pan.
4. Add the cardamom, cinnamon, and cloves to the onion mixture and stir for 30 seconds until the spices bloom. Pour in the crushed canned tomatoes along with the sugar and 1/2 tsp Kashmiri chili powder. Stir to combine, bring to a simmer, then reduce heat to medium-low and cook uncovered for 20 minutes, stirring occasionally, until the sauce has thickened and the tomatoes have completely broken down.
5. Remove the pan from heat and let the sauce cool slightly for 5 minutes. Using an immersion blender, blend the sauce directly in the pan until completely smooth. Alternatively, transfer in batches to a countertop blender, blend until smooth, and return to the pan. Pass the blended sauce through a fine-mesh strainer, pressing with a spatula, for an ultra-silky texture. Return strained sauce to the pan over medium-low heat.
6. Stir the heavy cream and remaining 2 tbsp butter into the smooth tomato sauce. Add the seared chicken pieces along with any accumulated juices from the plate. Simmer gently for 8 to 10 minutes until the chicken is heated through and the sauce coats the back of a spoon.
7. Remove from heat. Crush the dried fenugreek leaves (kasuri methi) between your palms and stir them into the curry — this step is essential for authentic Murgh Makhani flavor. Stir in the final 2 tbsp butter for a glossy finish. Taste and adjust salt as needed.
8. Serve immediately, ladled into warm bowls and garnished with fresh cilantro leaves. Accompany with naan, basmati rice, or jeera rice.