Butter Chicken
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Originally proposed by Alice on Feb 18, 2026
Source: Wikimedia
Butter chicken or Murgh Makhni is a curry made from chicken cooked in a spiced tomato and butter-based (makhan) gravy. The gravy is known for its creamy, rich texture. It is similar to chicken tikka masala, which uses a tomato paste. The dish originates in Delhi, India.
Source: Wikipedia (Butter chicken)
Spice bloom and dairy fat smooth tomato acidity into a rich sauce.
Restaurant-style murgh makhani.
Ingredients
- 1 1/2 lb boneless skinless chicken thighs
- 3/4 cup plain full-fat yogurt
- 2 tbsp lemon juice
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tbsp grated ginger
- 3 garlic cloves, minced
- 1 cup tomato puree
- 2 tbsp unsalted butter
- 1/2 cup heavy cream
- Kosher salt, to taste
Method
- Marinate chicken in yogurt, ginger, garlic, and spices at least 30 minutes, or overnight for deeper flavor.
- Sear in a hot skillet until browned at the edges; the centers can still be underdone.
- Cook tomato base with aromatics until thick, glossy, and no longer sharp, about 10 to 12 minutes.
- Stir in butter and cream and simmer gently until the sauce tastes rounded and rich.
- Return chicken and cook until tender and cooked through, then finish with garam masala.
Why These Techniques Work
Browse techniquesYogurt marination
Why it works: Mild acidity and enzymes tenderize muscle fibers.
Why this recipe uses it: It keeps chicken juicy in a high-heat sear.
Layered salting and staged reduction
Why it works: Incremental seasoning and evaporation increase perceived depth without oversalting late.
Why this recipe uses it: Broth-forward dishes need flavor concentration before final texture adjustment.
Recipe facts
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