Delhi
Butter chicken
Charred chicken in buttery tomato with a hint of sweet. The reason the world learned the word makhani.
80 minTime
38 gProtein each
mildSpice
Murgh makhani and its many inventors3 chapters · 2 min readMake it your way
Grandma's wayThe original. Handle with reverence.
The original487kcalsame
38 gproteinsame
3 gfibresame
80minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Marinate the chicken with curd, half the ginger garlic paste, half the chilli powder, half the garam masala, lemon juice and salt.
- 2Sear the chicken in hot oil in a heavy pan, in batches, or grill at 230°C.
- 3In half the butter, cook the whole spices and the rest of the ginger garlic paste, then the tomatoes and cashews with a cup of water until soft.
- 4Cool slightly, blend completely smooth and strain back into the pan.
- 5Add the rest of the butter, chilli powder, garam masala and sugar. Simmer, then add the chicken.
- 6Stir in the cream and crushed kasuri methi and warm through without a hard boil.
Serve it like this
Serve hot in a deep bowl with a swirl of ghee or a few coriander leaves on top, and rice or rotis on the side.