Butter Chicken (Murgh Makhani with Charred Chicken and Silky Tomato-Cashew Sauce)

Butter chicken, or murgh makhani (मुर्ग़ मखनी), is the dish that gets everyone to the table: chunks of spiced, charred chicken folded into a glossy, gently sweet tomato sauce enriched with butter, cashews and cream. It was born in Delhi as a way to use up tandoori chicken, and that origin is the whole point: the smoky edges on the chicken are what keep the rich sauce from tasting flat. On a cool autumn evening, with a pot of basmati rice or a stack of warm naan, it's about as comforting as dinner gets.

Three things make this version taste like a good restaurant's rather than a jar. First, a proper yogurt marinade with lemon, ginger, garlic, garam masala and Kashmiri chili, left for at least an hour so the thighs stay juicy and pick up color fast. Second, real char: the chicken goes under a hot broiler (or into a screaming-hot pan) instead of being poached in the sauce. Third, the makhani sauce is cooked down until the tomato darkens and the butter starts to separate, then blended with soaked cashews so it turns velvety without needing a full carton of cream. A final pinch of kasuri methi (dried fenugreek leaves) gives it that unmistakable savory-sweet aroma.

Ingredients

For the chicken and marinade

• 700 g (1.5 lb) boneless, skinless chicken thighs, cut into 4 cm (1 1/2-inch) pieces
• 120 g (1/2 cup) plain whole-milk yogurt
• 1 tablespoon lemon juice
• 3 garlic cloves and a 2.5 cm (1-inch) piece of fresh ginger, finely grated
• 1 1/2 teaspoons garam masala
• 1 1/2 teaspoons Kashmiri chili powder
• 1/2 teaspoon ground turmeric
• 1 teaspoon salt

For the makhani sauce

• 60 g (4 tablespoons) unsalted butter, divided
• 1 medium onion (about 150 g / 5 oz), finely chopped
• 3 garlic cloves and 1 tablespoon fresh ginger, minced (or 1 1/2 tablespoons ginger-garlic paste)
• 400 g (14 oz) tomato purée or passata (or a 400 g can of crushed tomatoes, blended smooth)
• 40 g (1/3 cup) raw cashews, soaked in hot water for 15 minutes
• 1 teaspoon garam masala and 1 teaspoon Kashmiri chili powder
• 1 teaspoon salt, or to taste
• 1 tablespoon honey or sugar
• 1 teaspoon kasuri methi (dried fenugreek leaves)
• 120 ml (1/2 cup) heavy cream, plus a little to finish
• Chopped cilantro, to garnish; steamed basmati rice or warm naan, to serve

Instructions

1. Marinate the chicken: in a bowl, whisk the yogurt with the lemon juice, grated garlic and ginger, 1 1/2 teaspoons each garam masala and Kashmiri chili powder, the turmeric and 1 teaspoon salt. Add the chicken and turn to coat every piece. Cover and refrigerate for at least 1 hour, ideally 4 to 24 hours. Put the cashews in a small bowl of hot water to soak while you cook.
2. Char the chicken: set the broiler (grill) to high and place a rack about 10 cm (4 inches) below the element. Spread the chicken on a foil-lined tray in a single layer and broil for 8 to 10 minutes, turning once, until the edges are blackened in spots and the chicken is just cooked through. Alternatively, sear in a very hot cast-iron pan with 1 tablespoon oil, in two batches, for 3 to 4 minutes per side. Set aside with any juices.
3. Start the sauce: melt 3 tablespoons of the butter in a wide, deep pan over medium heat. Add the onion and cook for 6 to 8 minutes, stirring often, until soft and golden at the edges. Add the minced ginger and garlic and cook for 1 minute more, until fragrant.
4. Stir in the tomato purée, the drained cashews, 1 teaspoon each garam masala and Kashmiri chili powder, and 1 teaspoon salt. Bring to a simmer and cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce is thick, has darkened to a deep brick red and the butter is beginning to separate at the edges.
5. Blend the sauce until completely smooth with an immersion blender, or let it cool for a few minutes and blend in a countertop blender, then return it to the pan. If it's very thick, whisk in 100 ml (scant 1/2 cup) of water.
6. Crush the kasuri methi between your palms and add it to the sauce with the honey and cream. Simmer gently for 3 minutes; the sauce should be a soft orange and coat the back of a spoon.
7. Add the charred chicken and its juices and simmer for 5 minutes, until the chicken is heated through and glossy with sauce. Taste and adjust with more salt, a little more honey if the tomatoes are sharp, or a pinch of chili if you want more heat.
8. Turn off the heat and swirl in the remaining 1 tablespoon of butter. Drizzle with a little cream, scatter with cilantro and serve hot with basmati rice or naan.

Tips

• Kashmiri chili powder is mild and brightly colored; if you can't find it, use 1 part cayenne to 2 parts sweet paprika. Don't swap in regular hot chili powder one-for-one or the dish will be far too spicy.
• Substitutions: use chicken breast if you prefer, cutting the broiling time to 6 to 7 minutes so it doesn't dry out. Skip the cashews and add an extra 60 ml (1/4 cup) cream instead, or use 2 tablespoons blanched almonds. Kasuri methi is worth seeking out at an Indian grocer or online; if you truly can't get it, leave it out rather than substituting fenugreek seeds, which are bitter.
• Make ahead: the sauce (through step 6) keeps in the fridge for 3 days and actually improves overnight, so make it on the weekend and just char and add the chicken before dinner. Marinated raw chicken can wait in the fridge for up to 24 hours.
• Storage: leftovers keep for 3 days in the fridge or 3 months in the freezer. Reheat gently in a pan with a splash of water or cream; the sauce thickens as it chills.
• Serve with fluffy basmati rice or jeera rice, garlic naan for dragging through the sauce, a bowl of cucumber raita and a sharp kachumber salad of tomato, onion and lemon to cut the richness.

Nutrition

Nutrition information is an estimate only: about 590 kcal, 38 g protein, 40 g fat, 19 g carbohydrate per serving, without rice or naan.