Makkhani Murghi (Chicken in Butter Sauce)

Butter chicken is the dish that turned millions of people into Indian food lovers, and this sauce is the reason why. Tomato puree, cream, grated ginger, garam masala, roasted ground cumin, and a generous amount of unsalted butter come together into a rich, velvety sauce that’s simultaneously tangy, creamy, and warmly spiced.

The sauce comes together in minutes. Everything gets mixed in a measuring jug first (tomato, water, cream, and all the spices), then poured into melted butter and brought to a quick simmer. Pre-cooked tandoori-style chicken gets stirred in just long enough to warm through and absorb the sauce. The chicken should already be cooked before it goes in; this sauce is a finishing step, not a cooking method.

Fresh green chile and cayenne provide a gentle heat that sits behind the cream rather than punching through it. Lemon juice and fresh coriander at the end keep the richness from feeling heavy.

Chef Tips

• Use pre-cooked tandoori chicken, grilled or roasted, for this sauce. Raw chicken won’t cook through in the brief simmer time
• Add the chicken pieces without their accumulated juices. Extra liquid thins the sauce
• Roast and grind the cumin seeds yourself for the strongest flavor. Pre-ground cumin from the jar tastes flat in comparison
• The sauce should be thick enough to coat the back of a spoon. If it’s too thin, simmer a minute longer before adding the chicken

Variations

• Use paneer cubes instead of chicken for a vegetarian butter paneer version
• Add a tablespoon of dried fenugreek leaves (kasuri methi) for the restaurant-style flavor many butter chicken recipes include
• Stir in a tablespoon of honey for a sweeter, milder sauce kids tend to prefer