Better-Than-Restaurant Butter Chicken (Murgh Makhani)
Let's face it: Butter Chicken is the global ambassador of Indian food. But sadly, most restaurant versions are overly sweet, loaded with food coloring, and often lack depth.
Real Murgh Makhani should be a delicate balance. It should be tangy from the tomatoes, velvety from the butter and cream, and have a subtle smoky char on the chicken. It shouldn't taste like dessert!
Today, I am sharing my "Cheat's Method" to get that 5-star texture at home. The secret? It's all in how you treat the tomatoes.
🚀 The Golden Rule: "Strain It!"
If you want that silky, mirror-like gravy that coats the back of a spoon, you must strain the sauce through a sieve. This removes the tomato skins and spice fibers, leaving you with pure, creamy goodness. No restaurant skips this step, and neither should you.
🛒 The Shopping List
1. For the Chicken Marinade
- Chicken Thighs (Boneless): 500g (Cut into 1.5-inch cubes). Thighs stay juicy; breast meat dries out.
- Ginger-Garlic Paste: 1 tbsp.
- Kashmiri Red Chili Powder: 1 tbsp (For the iconic red color without extreme heat).
- Lemon Juice: 1 tbsp.
- Yogurt (Curd): 3 tbsp.
- Salt: 1 tsp.
- Garam Masala: 1 tsp.
2. For the Makhani Gravy
- Tomatoes: 5-6 medium (Ripe red ones).
- Onion: 1 small (Roughly chopped).
- Cashews: 15-20 whole (This creates the creamy body).
- Butter: 3 tbsp (Salted is fine).
- Heavy Cream: 3 tbsp.
- Sugar/Honey: 1 tsp (To balance the acidity).
- Kasuri Methi (Dried Fenugreek): 1 tbsp (The signature aroma).
- Whole Spices: 1 Cinnamon stick, 2 Green Cardamoms, 2 Cloves.
👩🍳 Step-by-Step Instructions
Step 1: Marinate & Grill (The "Tandoor" Effect)
Mix the chicken with yogurt, ginger-garlic paste, lemon juice, salt, and spice powders. Let it sit for 15-20 minutes.
Heat 1 tbsp oil in a pan on high heat. Place the chicken pieces in the pan. Don't crowd them. Sear them for 3-4 minutes on each side until they get charred brown spots. Remove and set aside.
Note: The chicken doesn't need to be 100% cooked inside yet; it will finish in the gravy.
Step 2: The "Boil & Blend" Gravy
In the same pan (don't wash it, that flavor is gold!), add the roughly chopped tomatoes, onion, cashews, whole spices (cinnamon, cardamom, cloves), 1 cup of water, and a pinch of salt.
Cover and boil for 15 minutes until the tomatoes are completely mushy and the cashews are soft.
Step 3: The Silk Transformation
Let the mixture cool slightly. Remove the cinnamon stick. Pour the rest into a blender and blend until smooth.
Crucial Step: Place a strainer over a clean pan. Pour the puree through it. Use a spoon to push it through. Discard the skins and seeds left in the mesh. You now have a smooth, orange "velvet" sauce.
Step 4: The Butter Finish
Heat the strained sauce on medium heat. It will bubble and thicken.
Add the Butter, sugar/honey, and cooked chicken pieces. Simmer for 5-7 minutes. The sauce will turn glossy.
Step 5: The Final Touch
Lower the heat. Stir in the Heavy Cream.
Rub the Kasuri Methi between your palms (to release oils) and sprinkle it over the curry. Give it one final stir and turn off the heat immediately.
🍽 Serving Suggestions
Butter Chicken is rich, so it needs a bread that can handle the heavy sauce.
- Garlic Naan: The crispy garlic cuts through the creaminess.
- Jeera Rice: Simple cumin rice works perfectly.
- Pickled Onions: The vinegar crunch is the perfect palate cleanser.
Common Mistakes to Avoid
- Using Chicken Breast: It often becomes rubbery. Stick to thighs.
- Burning the Spices: Since we boil the base, there is zero risk of burning spices!
- Adding Cream too early: Always add cream at the end to keep the sauce fresh and prevent splitting.
Ditch the takeout menu. Your kitchen smells better anyway!
