Authentic Punjabi Butter Chicken Recipe (Murgh Makhani)

Ingredients

• For Marination:
• 500g boneless chicken breast or thigh, cut into 1-inch pieces
• 0.5 cup plain yogurt (dahi)
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 0.5 tsp turmeric powder
• 1 tsp garam masala
• 1 tbsp lemon juice
• Salt to taste
• For Gravy:
• 2 tbsp unsalted butter
• 1 tbsp oil
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 0.5 tsp turmeric powder
• 4-5 medium tomatoes, pureed (about 2 cups)
• 1 cup tomato passata or canned crushed tomatoes
• 0.5 cup cashews, soaked in warm water for 15 minutes
• 0.5 cup water (or as needed for blending)
• 1 tsp kasuri methi (dried fenugreek leaves), crushed
• 0.5 cup fresh cream
• 1 tbsp sugar (or to balance tanginess)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

Instructions

1. 1

   Marinate the Chicken: In a large bowl, combine chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, lemon juice, and salt. Mix thoroughly, cover, and refrigerate for at least 30 minutes, or ideally 2-4 hours for best flavor.

2. 2

   Cook the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of oil in a large pan or cast-iron skillet over medium-high heat. Add the marinated chicken pieces in a single layer (cook in batches if necessary to avoid overcrowding) and sear for 3-5 minutes per side until lightly browned and cooked through. Set aside.

3. 3

   Prepare the Gravy Base: In the same pan, add the remaining butter. Add finely chopped onions and sauté until translucent and light golden, about 7-10 minutes. Add ginger-garlic paste and cook for 1-2 minutes until aromatic.

4. 4

   Cook Tomatoes and Spices: Add red chili powder, coriander powder, and turmeric powder. Sauté for 1 minute. Now add the tomato puree and tomato passata/crushed tomatoes. Mix well, bring to a simmer, then cover and cook for 15-20 minutes on low heat, stirring occasionally, until the mixture thickens and the oil separates.

5. 5

   Blend the Gravy: Let the cooked tomato mixture cool slightly. Transfer it to a blender along with the soaked cashews and 0.5 cup water. Blend until completely smooth. You can strain the gravy through a fine-mesh sieve for an even silkier texture, though this step is optional.

6. 6

   Combine and Finish: Pour the blended gravy back into the clean pan. Add the cooked chicken pieces, kasuri methi (crushed between your palms), sugar, and salt to taste. Simmer on low heat for 10-15 minutes, allowing the chicken to absorb the rich flavors of the gravy. Stir in the fresh cream just before serving, heating gently without boiling.

7. 7

   Garnish and Serve: Garnish with fresh chopped coriander leaves and a swirl of extra cream, if desired. Serve hot with naan, roti, jeera rice, or steamed rice for an unforgettable Punjabi feast.