Butter Chicken (Murgh Makhani)

Our premium Classic Gold is known for its rich flavor and perfect texture, making it ideal for pilafs and other dishes.

1.5 lbs Boneless, skinless chicken thighs (preferred for juiciness) or breasts
1/2 cup Plain yogurt (full-fat Greek yogurt works best)
1/2 cup Heavy cream
2 tablespoons Unsalted butter
1 large Yellow or white onion
Fresh Ginger & Garlic (to make 2 tbsp total paste)
1 bunch Fresh cilantro (for garnish)
1 tablespoon Lemon juice (about half a lemon)
1 (28 oz) can Crushed tomatoes (or tomato purée for a smoother texture)
1 tablespoon Sugar (granulated or brown)
Cooking Oil (vegetable or canola)
Garam Masala
Red Chili Powder (or Kashmiri Lal Mirch for that bright red color without too much heat)
Ground Cumin
Ground Coriander
Turmeric Powder
Salt
Kasuri Methi (Dried Fenugreek Leaves) — Note: This is the secret ingredient that gives restaurant butter chicken its authentic aroma!

For the Chicken Marinade:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
1/2 cup plain yogurt
2 tablespoons lemon juice
1 tablespoon ginger-garlic paste (or 1 tbsp grated ginger + 1 tbsp minced garlic)
1 teaspoon red chili powder (or paprika for less heat)
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
Salt to taste

For the Sauce:
2 tablespoons unsalted butter
1 large onion, finely chopped
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder (or paprika)
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 (28 ounce) can crushed tomatoes
1/2 cup water
1/2 cup heavy cream
2 tablespoons kasuri methi (dried fenugreek leaves), crushed (optional, but highly recommended)
1 tablespoon sugar (or to taste, balances the acidity)
Salt to taste
Fresh cilantro, chopped, for garnish

Marinate the Chicken:
In a large bowl, combine all the marinade ingredients. Add the chicken pieces and mix well, ensuring each piece is coated.
Cover and refrigerate for at least 30 minutes, or ideally 2-4 hours, or even overnight for best flavor.

Cook the Chicken:
Heat a large pan or skillet over medium-high heat. Add a tablespoon of oil (if your pan isn't non-stick).
Add the marinated chicken in a single layer (you may need to do this in batches to avoid overcrowding the pan). Cook for 5-7 minutes per side, until browned and cooked through. Remove the chicken from the pan and set aside.

Make the Sauce:
In the same pan, melt the 2 tablespoons of butter over medium heat.
Add the chopped onion and sauté until softened and translucent, about 5-7 minutes.
Add the ginger-garlic paste and cook for another minute until fragrant.
Stir in the red chili powder, garam masala, ground cumin, and ground coriander. Cook for 30 seconds, stirring constantly, until fragrant.
Pour in the crushed tomatoes and water. Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, stirring occasionally, to allow the flavors to meld.
For an extra smooth sauce, you can carefully transfer the sauce to a blender and blend until completely smooth, then return it to the pan.

Finish the Butter Chicken:
Add the cooked chicken back into the sauce.
Stir in the heavy cream, crushed kasuri methi (if using), and sugar.
Simmer for another 5-10 minutes, allowing the chicken to absorb the flavors and the sauce to thicken slightly.
Taste and adjust salt as needed.