Butter Chicken (Murgh Makhani)

Inspired by Authentic Northern Indian Highway Dhabas

I learnt this recipe on a road trip through Punjab many years ago. Up until then, I would simply use butter, garlic and canned tomatoes to make Butter Chicken at home. It was only when I tried the authentic version in road-side dhabas (small restaurants on highways in Northern India) that I realized the beauty of this truly iconic dish. Unlike most traditional Indian dishes which have been passed down for generations, Butter Chicken is a relatively modern dish, created accidentally at Delhi’s Moti Mahal restaurant in the 1950s by simmering leftover tandoori chicken in a spiced tomato and butter sauce.

During our family road trip through Punjab in 2008, we ate at these small roadside shacks every single day. The butter chicken wasn’t overly tangy or sweet like it is in most Indian restaurants around the world. Instead, it was rich and luxurious, with natural sweetness coming from heavily caramelized red onions, ground cashews, and fresh plum tomatoes. After that trip, this authentic Punjabi version became a weekly ritual in our house in Hong Kong, and it later became the absolute most popular item in my cooking classes and the “cover-girl” of my cookbook Curries for the Soul.

Recipe

Marinate: In a large bowl, whisk together the yogurt, ginger-garlic paste, chopped green chilies, Kashmiri chili powder, garam masala, cumin, turmeric, salt, and lemon juice. Add the chicken thigh pieces and toss until heavily coated. Cover and refrigerate overnight (or up to 48 hours for maximum flavor infusion).
Sear: Bring the chicken to room temperature 30 minutes before cooking. Heat 1 tablespoon of butter or ghee in a large, heavy skillet over high heat. Add the chicken pieces in batches (do not overcrowd the pan) and pan-fry for 3–4 minutes on each side until beautifully charred and cooked through. Remove and set aside.
Caramelize Onions: In a deep saucepan or pot, melt 2 tablespoons of butter or ghee over medium heat. Add the sliced red onions and sauté for 12–15 minutes, stirring frequently, until they are completely soft and deeply caramelized.
Simmer Sauce Base: Add the ginger-garlic paste and sauté for 1 minute until fragrant. Toss in the chopped tomatoes, soaked cashews, Kashmiri chili powder, coriander powder, salt, and water (or stock). Bring to a boil, then lower the heat, cover, and simmer gently for 20 minutes until the tomatoes have completely broken down.
Blend to Silk: Remove the sauce from the heat and let it cool slightly. Pour the mixture into a high-speed blender and process until it turns into an incredibly smooth, velvety, skin-free puree. Strain the sauce back into your cooking pot through a fine-mesh sieve if you want an extra-luxurious restaurant texture.
Combine: Pour the charred tandoori chicken and all its resting juices back into the smooth tomato-cashew sauce. Simmer gently on low-medium heat for 8–10 minutes to allow the chicken to absorb the flavors.
The Final Garnish: Stir in the heavy cream and the final tablespoon of butter. Rub the Kasuri Methi briskly between your palms to crush it into a fine powder and sprinkle it directly into the pot along with the ground green cardamom. Stir well, turn off the heat, and let it sit covered for 2 minutes before serving hot with fresh naan or steamed basmati rice.

💡 Chef Notes & Tips

The Freezing Trick for Kasuri Methi: Always keep your box of Kasuri Methi (dried fenugreek leaves) stored directly in the freezer. This keeps the leaves completely dry and brittle, making it effortless to crush them into a fine, fragrant powder between your fingers just before garnishing.
Authentic Sweetness: Authentic Punjabi dhabas do not dump white sugar or ketchup into their sauce. The subtle, well-rounded sweetness of this recipe comes completely from the slow caramelization of the red onions combined with the creaminess of the ground cashews.
Meal Prep & Batching: This recipe freezes beautifully! Pack any leftovers into airtight tubs or ziplock bags and freeze for up to 3 months. Thaw completely in the refrigerator overnight before gently reheating on the stovetop.