Murgh Makhani (Indian Butter Chicken) for Two
By Andrew JanjigianPublished on February 28, 2019
Time
1¼ hours
Yield
Serves 2
Ingredients
2 tablespoons unsalted butter, cut into 2 pieces and chilled, divided½ onion, chopped fine3 garlic cloves, minced2 teaspoons grated fresh ginger 2 teaspoons minced serrano chile 1 ½ teaspoons garam masala ½ teaspoon ground coriander ¼ teaspoon ground cumin ¼ teaspoon pepper ¾ cup water ¼ cup tomato paste 1 ½ teaspoons sugar 1 teaspoon table salt, divided½ cup heavy cream 1 pound boneless, skinless chicken thighs, trimmed¼ cup plain Greek yogurt 1 ½ tablespoons chopped fresh cilantro, divided
Before You Begin
If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the chile. Serve with basmati rice and/or warm naan.
Instructions
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and ½ teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 1 tablespoon butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
- Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining ½ teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
- Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 1 tablespoon cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1½ teaspoons cilantro, and serve.
Time
1¼ hoursYield
Serves 2Ingredients
2 tablespoons unsalted butter, cut into 2 pieces and chilled, divided
½ onion, chopped fine
3 garlic cloves, minced
2 teaspoons grated fresh ginger
2 teaspoons minced serrano chile
1 ½ teaspoons garam masala
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon pepper
¾ cup water
¼ cup tomato paste
1 ½ teaspoons sugar
1 teaspoon table salt, divided
½ cup heavy cream
1 pound boneless, skinless chicken thighs, trimmed
¼ cup plain Greek yogurt
1 ½ tablespoons chopped fresh cilantro, divided
Ingredients
2 tablespoons unsalted butter, cut into 2 pieces and chilled, divided
½ onion, chopped fine
3 garlic cloves, minced
2 teaspoons grated fresh ginger
2 teaspoons minced serrano chile
1 ½ teaspoons garam masala
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon pepper
¾ cup water
¼ cup tomato paste
1 ½ teaspoons sugar
1 teaspoon table salt, divided
½ cup heavy cream
1 pound boneless, skinless chicken thighs, trimmed
¼ cup plain Greek yogurt
1 ½ tablespoons chopped fresh cilantro, divided
Ingredients
2 tablespoons unsalted butter, cut into 2 pieces and chilled, divided
½ onion, chopped fine
3 garlic cloves, minced
2 teaspoons grated fresh ginger
2 teaspoons minced serrano chile
1 ½ teaspoons garam masala
½ teaspoon ground coriander
¼ teaspoon ground cumin
¼ teaspoon pepper
¾ cup water
¼ cup tomato paste
1 ½ teaspoons sugar
1 teaspoon table salt, divided
½ cup heavy cream
1 pound boneless, skinless chicken thighs, trimmed
¼ cup plain Greek yogurt
1 ½ tablespoons chopped fresh cilantro, divided
Why This Recipe Works
Butter chicken (murgh makhani) should taste rich and creamy but also vibrant and complex, so we started by softening lots of onion, garlic, ginger, and chile in butter followed by aromatic spices such as garam masala, coriander, cumin, and black pepper. Instead of chopped or crushed tomatoes, we opted for a hefty portion of tomato paste and water, which lent the sauce bright acidity, punch, and deep color without making it too liquid-y. A half-cup of cream gave the sauce lush, velvety body, and we finished it by whisking in another tablespoon of solid butter for extra richness. To imitate the deep charring produced by a tandoor oven, we broiled chicken thighs coated in yogurt (its milk proteins and lactose brown quickly and deeply) before cutting them into chunks and stirring them into the sauce.
Before You Begin
If you prefer a spicier dish, reserve, mince, and add the ribs and seeds from the chile. Serve with basmati rice and/or warm naan.
Instructions
- Melt 1 tablespoon butter in medium saucepan over medium heat. Add onion, garlic, ginger, and serrano and cook, stirring frequently, until mixture is softened and onion begins to brown, 6 to 8 minutes. Add garam masala, coriander, cumin, and pepper and cook, stirring frequently, until very fragrant, about 3 minutes. Add water and tomato paste and whisk until no lumps of tomato paste remain. Add sugar and ½ teaspoon salt and bring to boil. Off heat, stir in cream. Using immersion blender or blender, process until smooth, 30 to 60 seconds. Return sauce to simmer over medium heat and whisk in remaining 1 tablespoon butter. Remove saucepan from heat and cover to keep warm. (Sauce can be refrigerated for up to 4 days; gently reheat sauce before adding hot chicken.)
- Adjust oven rack 6 inches from broiler element and heat broiler. Combine chicken, yogurt, and remaining ½ teaspoon salt in bowl and toss well to coat. Using tongs, transfer chicken to wire rack set in aluminum foil—lined rimmed baking sheet. Broil until chicken is evenly charred on both sides and registers 175 degrees, 16 to 20 minutes, flipping chicken halfway through broiling.
- Let chicken rest for 5 minutes. While chicken rests, warm sauce over medium-low heat. Cut chicken into ¾-inch chunks and stir into sauce. Stir in 1 tablespoon cilantro and season with salt to taste. Transfer to serving dish, sprinkle with remaining 1½ teaspoons cilantro, and serve.
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