(Murgh Makhani) Butter Chicken

(Murgh Makhani) Butter Chicken

Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with basmati rice and mango chutney, with papadums or naan if you can find them, with extra rice if you cannot.

Ingredients

  • 1 1/2 cups full-fat Greek yogurt
  • 2 tablespoons lemon juice
  • 1 1/2 tablespoons ground turmeric
  • 2 tablespoons garam masala
  • 2 tablespoons ground cumin
  • 3 pounds chicken thighs

    on the bone

  • 1/4 pound unsalted butter
  • 4 teaspoons neutral oil

    like vegetable or canola oil

  • 2 medium-size yellow onions

    peeled and diced

  • 4 cloves garlic

    peeled and minced

  • 3 tablespoons fresh ginger

    peeled and grated or finely diced

  • 1 tablespoon cumin seeds
  • 1 cinnamon stick
  • 2 medium-size tomatoes

    diced

  • 2 red chiles

    like Anaheim, or 1 jalapeño pepper, seeded and diced

  • Kosher salt to taste
  • 2/3 cup chicken stock

    low-sodium or homemade

  • 1 1/2 cups cream
  • 1 1/2 teaspoons tomato paste
  • 3 tablespoons ground almonds

    or finely chopped almonds

  • 1/2 bunch cilantro leaves

    stems removed.

Directions

  1. 1

    Whisk together the yogurt, lemon juice, turmeric, garam masala and cumin in a large bowl. Put the chicken in, and coat with the marinade. Cover, and
    refrigerate (for up to a day).

  2. 2

    In a large pan over medium heat, melt the butter in the oil until it starts to
    foam. Add the onions, and cook, stirring frequently, until translucent. Add the garlic, ginger and cumin seeds, and cook until the onions start to brown.

  3. 3

    Add the cinnamon stick, tomatoes, chiles and salt, and cook until the chiles
    are soft, about 10 minutes.

  4. 4

    Add the chicken and marinade to the pan, and cook for 5 minutes, then add the chicken stock. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for approximately 30 minutes.

  5. 5

    Stir in the cream and tomato paste, and simmer until the chicken is cooked
    through, approximately 10 to 15 minutes.

  6. 6

    Add the almonds, cook for an additional 5 minutes and remove from the
    heat. Garnish with the cilantro leaves.

(Murgh Makhani) Butter Chicken

(Murgh Makhani) Butter Chicken

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Butter chicken is a great, ever-evolving, cross-continental dish found in Delhi, London, New York, Perth and most points in between. In its purest form, it is yogurt-and-spice-marinated chicken dressed in a velvety red bath comprising butter, onions, ginger and tomatoes scented with garam masala, cumin and turmeric, with a cinnamon tang. This version was adapted from Amandeep Sharma, a young kitchen hand at the restaurant Attica, in Melbourne, Australia, who used to make it for staff meal. It is wildly luxurious. Serve with <a href="https://cooking.nytimes.com/recipes/1024080-basmati-rice">basmati rice</a> and <a href="https://cooking.nytimes.com/recipes/12603-mango-tamarind-chutney">mango chutney</a>, with papadums or <a href="https://cooking.nytimes.com/recipes/1013598-naan-indian-flatbread">naan</a> if you can find them, with extra rice if you cannot.

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About this Recipe

Craving a truly luxurious, restaurant-quality Butter Chicken experience right in your own kitchen? This Murgh Makhani recipe delivers authentic, cross-continental flavors with a velvety richness that will transport your taste buds.

What makes this Butter Chicken so special? It's adapted from a recipe shared by Amandeep Sharma of Attica, a testament to its genuine depth and indulgent quality. The secret lies in the harmonious blend of yogurt and aromatic spices used to marinate the chicken, which then bathes in a luscious sauce infused with butter, onions, ginger, tomatoes, and a signature cinnamon tang.

Prepare for a truly opulent culinary journey. You'll find the chicken incredibly tender, enveloped in a smooth, deeply flavored red sauce that balances the warmth of garam masala, cumin, and turmeric with a hint of lemon and fresh ginger. This isn't just a meal; it's a wildly luxurious dish designed to be savored, making it perfect for a comforting weeknight treat or a special occasion.

While the recipe calls for specific ingredients, you have some flexibility. The choice between Anaheim chiles or a jalapeño pepper allows you to fine-tune the heat to your preference. If you don't have pre-ground almonds, simply finely chop whole almonds. For serving, basmati rice is the classic accompaniment, but you can also pair it with mango chutney, papadums, or warm naan bread for soaking up every last drop of that incredible sauce. If naan isn't available, extra rice will do the trick nicely. This dish is truly best enjoyed family-style, making it ideal for sharing.

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