Butter Chicken (Murgh Makhani)

Ingredients

• 1.5 lb boneless skinless chicken thighs, cut into 1.5-inch pieces
• 3/4 cup plain whole-milk yogurt
• 1 tablespoon lemon juice
• 1 tablespoon garam masala, divided
• 2 teaspoons ground cumin, divided
• 1.5 teaspoons ground turmeric, divided
• 1.5 tablespoons minced garlic, divided
• 1.5 tablespoons minced fresh ginger, divided
• 1 teaspoon cayenne pepper, divided
• 4 tablespoons unsalted butter, divided
• 1 yellow onion, finely diced
• 28 oz can crushed tomatoes
• 1 cup heavy cream
• 2 tablespoons sugar
• 1 tablespoon dried fenugreek leaves (kasoori methi), crushed between your palms
• 1 teaspoon salt, plus more to taste
• 3 cups cooked basmati rice or warm naan, for serving
• 2 tablespoons chopped fresh cilantro, for garnish

Nutrition (estimated per serving)

Method

1. In a large bowl, whisk together the yogurt, lemon juice, half the garam masala (1.5 teaspoons), half the cumin (1 teaspoon), half the turmeric (3/4 teaspoon), half the garlic, half the ginger, and half the cayenne. Add the chicken pieces and toss until every piece is fully coated in the marinade.
2. Cover and refrigerate the chicken for at least 30 minutes, or up to overnight; longer marinating produces noticeably more tender, flavorful chicken since the yogurt's acidity works to break down the meat.
3. Preheat your broiler to high, or heat a grill pan over high heat. Line a baking sheet with foil and place a wire rack on top if broiling.
4. Shake excess marinade off each piece of chicken and arrange them in a single layer, spaced apart, on the rack or grill pan; excess marinade left clinging to the chicken will burn under the broiler before the inside cooks through.
5. Broil for 6 to 8 minutes, or grill for 3 to 4 minutes per side, until the edges are charred in spots and the chicken reaches an internal temperature of 165 degrees F; a little blackening at the edges is desirable here and mimics the smoky flavor of a tandoor oven. Set the chicken aside; it will finish absorbing flavor once it simmers in the sauce.
6. Melt 2 tablespoons of the butter in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 6 minutes, stirring occasionally, until soft and translucent but not browned.
7. Add the remaining garlic and ginger and cook for 1 minute, stirring constantly, until fragrant. Add the remaining garam masala, cumin, turmeric, and cayenne, and stir for 30 seconds; the spices should smell toasty and bloom in the butter, but watch closely since ground spices can scorch and turn bitter within seconds in a dry pan.
8. Pour in the crushed tomatoes and 1 teaspoon salt, stirring to combine. Bring to a gentle simmer, then reduce the heat to low and let it cook uncovered for 15 to 20 minutes, stirring occasionally, until the sauce has thickened and the raw tomato smell is gone, replaced by a deep, sweet-savory aroma.
9. Carefully transfer the sauce to a blender (or use an immersion blender directly in the pot) and blend until completely smooth; if using a countertop blender, work in batches and vent the lid slightly, covering it with a kitchen towel, since hot liquid expands and can blow the lid off.
10. Return the smooth sauce to the pot over low heat. Stir in the heavy cream, sugar, and the crushed fenugreek leaves, and simmer gently for 5 minutes; the sauce should turn a lighter orange-red and taste rich and slightly sweet.
11. Add the broiled chicken pieces (and any accumulated juices) to the sauce. Simmer for 8 to 10 minutes, stirring occasionally, until the chicken is fully heated through and has absorbed some of the sauce's color and flavor.
12. Remove the pot from the heat and swirl in the remaining 2 tablespoons of butter until it melts completely into the sauce, giving it a glossy sheen; this final butter addition, done off the heat, is what gives butter chicken its name and silky finish.
13. Taste the sauce and adjust the salt or sugar as needed; it should taste rich, tomatoey, warmly spiced, and only mildly spicy.
14. Garnish with chopped cilantro and serve hot over basmati rice or with warm naan for scooping up the sauce.

Tips