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Classic Butter Chicken (Murgh Makhani)

Classic Butter Chicken (Murgh Makhani)

Tender chicken in a silky tomato, butter and cream sauce, warmly spiced and finished with fresh coriander.

60 mins total for first methodServes 4On the Hob
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep40 mins cook60 mins total

  1. Toss the chicken with the yoghurt, lemon juice, half the garam masala, the cumin, turmeric, chilli powder and a good pinch of salt. Leave for 15 minutes while you start the sauce.

  2. Warm the oil and half the butter in a wide pan over a medium heat. Add the onion and cook for 8-10 minutes until soft and lightly golden.

  3. Stir in the garlic and ginger for 1 minute, then add the ground coriander and remaining garam masala. Cook briefly until fragrant.

  4. Pour in the passata, season with salt and simmer for 10 minutes until thickened and glossy.

  5. Add the marinated chicken and any marinade to the pan. Cover loosely and simmer for 18-22 minutes, stirring occasionally, until the chicken is cooked through.

  6. Stir in the double cream and remaining butter. Simmer gently for 3-5 minutes, taste for salt and chilli, then finish with chopped fresh coriander.

  7. Serve hot with basmati rice or naan, spooning over plenty of the buttery sauce.

Notes

Use chicken thigh fillets for the juiciest result. For a milder curry, use mild chilli powder and add it gradually; for extra richness, swirl in a little more double cream at the end.
About this recipe

This classic butter chicken keeps the method straightforward: briefly marinate the chicken, build a fragrant tomato sauce on the hob, then simmer everything until rich and glossy.

Serve it with basmati rice or warm naan for a comforting curry-night dinner with plenty of sauce for scooping.

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