North Indian Butter Chicken (Murgh Makhani) with Homemade Naan
30min
45min
4
685
Chef's Note
This recipe perfectly demonstrates North Indian cuisine's Mughal influence discussed in the blog post—the slow-simmered aromatic spices, rich dairy elements (yogurt, cream, ghee), and tandoor-inspired cooking. While we can't replicate a 900°F tandoor at home, the high-heat skillet method for the naan and the charred sear on the chicken capture that essential smoky character. The key to authentic butter chicken is patience: let the onions caramelize deeply, allow the tomato paste to cook out its raw flavor, and give the chicken time to absorb the sauce's complexity.
Tags
Ingredients
1.5 lbs boneless, skinless chicken thighs
1 cup plain whole milk yogurt
2 tablespoons lemon juice
2 teaspoons garam masala
1 teaspoon ground cumin
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
1.5 teaspoons salt
4 tablespoons ghee or butter
1 whole large yellow onion, finely diced
6 whole garlic cloves, minced
2 tablespoons fresh ginger, grated
3 tablespoons tomato paste
1 can (28 oz) crushed tomatoes
1 cup heavy cream
1 tablespoon honey
1 teaspoon kashmiri chili powder or paprika
1/4 cup fresh cilantro, chopped
2 cups all-purpose flour
1/2 cup plain yogurt (for naan)
1/4 cup warm water
1 teaspoon active dry yeast
1 teaspoon sugar
1/2 teaspoon baking powder
2 tablespoons vegetable oil
Instructions
- 1
Make the naan dough: In a small bowl, combine warm water, yeast, and sugar. Let stand 10 minutes until foamy. In a large bowl, mix flour, baking powder, and 1/2 teaspoon salt. Add yogurt, oil, and yeast mixture. Knead 5 minutes until smooth. Cover and let rise in a warm place for 1 hour.
- 2
Marinate the chicken: Cut chicken thighs into 1.5-inch pieces. In a bowl, combine yogurt, lemon juice, 1 teaspoon garam masala, cumin, turmeric, cayenne, and 1 teaspoon salt. Add chicken, toss to coat, and refrigerate for at least 20 minutes (or up to overnight for deeper flavor).
- 3
Start the sauce: Heat 3 tablespoons ghee in a large, heavy-bottomed pan or Dutch oven over medium heat. Add onions and cook 8-10 minutes until deeply golden and softened. Add garlic and ginger, cooking 2 minutes until fragrant.
- 4
Build the tomato base: Stir in tomato paste and cook 2 minutes, stirring constantly to caramelize. Add crushed tomatoes, remaining 1 teaspoon garam masala, kashmiri chili powder, and 1/2 teaspoon salt. Simmer 15 minutes, stirring occasionally, until sauce thickens and oil begins to separate.
- 5
Blend the sauce: Using an immersion blender (or transfer to a regular blender), puree the sauce until completely smooth. Return to pan if using a regular blender. Stir in cream and honey, adjusting salt to taste. Keep warm on low heat.
- 6
Cook the chicken: Remove chicken from marinade, shaking off excess. Heat remaining 1 tablespoon ghee in a large skillet over medium-high heat. Working in batches to avoid crowding, sear chicken pieces 2-3 minutes per side until lightly charred and cooked through. Transfer directly to the tomato cream sauce.
- 7
Simmer together: Let chicken simmer gently in the sauce for 5-7 minutes to meld flavors. The sauce should be rich, creamy, and cling to the chicken.
- 8
Cook the naan: Divide dough into 6 equal portions. Heat a cast-iron skillet or griddle over high heat. Roll each portion into a 6-8 inch oval. Cook 2-3 minutes until bubbles form and bottom is charred in spots, then flip and cook 1-2 minutes more. Brush with melted ghee immediately after cooking.
- 9
Serve: Garnish butter chicken with fresh cilantro and serve hot with warm naan on the side. Accompany with basmati rice if desired.
Nutrition Information (per serving)
685
42g
58g
32g
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