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Madhur Jaffrey Butter Chicken Recipe

Madhur Jaffrey Butter Chicken
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Madhur Jaffrey’s Butter Chicken (Murgh Makhani) is a beloved North Indian classic where marinated chicken is first grilled or pan-seared for char, then gently simmered in a smooth, buttery tomato sauce enriched with cream, cashews (or almonds), and warm spices. The result is velvety, mildly spiced, slightly sweet-tangy, and deeply comforting – far less heavy than many restaurant versions yet full of that signature silky texture and smoky depth.

Ingredients

Scale
  • 800 g–1 kg (1.75–2.2 lbs) boneless chicken thighs, cut into bite-sized pieces
  • 4 tablespoons plain full-fat yogurt
  • 1 tablespoon lemon juice
  • 1 teaspoon salt (for marinade)
  • 1 teaspoon red chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • 1 tablespoon ginger-garlic paste
  • 3 tablespoons vegetable oil or ghee (for grilling)

Instructions

  1. Marinate the chicken. Mix yogurt, lemon juice, salt, chili powder, cumin, coriander, turmeric, and ginger-garlic paste in a bowl. Add chicken pieces, coat well, cover, and refrigerate 1–4 hours (longer is better).
  2. Grill or sear the chicken. Heat 3 tablespoons oil or ghee in a large pan or grill over medium-high heat. Add marinated chicken in a single layer (work in batches if needed). Cook 4–5 minutes per side until charred on edges and cooked through. Remove and set aside.
  3. Make the sauce base. In the same pan (or a new heavy pot), heat butter and 2 tablespoons oil over medium heat. Add chopped onions and fry until golden-brown (8–10 minutes).
  4. Add ginger-garlic and tomatoes. Stir in ginger-garlic paste and cook 1–2 minutes. Add tomato purée, ground coriander, cumin, chili powder, and salt. Cook 10–12 minutes on medium heat until oil separates and mixture thickens.
  5. Blend for smoothness. Let the mixture cool slightly, then blend into a smooth sauce (add a splash of water if too thick). Return to the pan.
  6. Add cashew paste and simmer. Stir in cashew paste and simmer 5 minutes. Add grilled chicken pieces and any juices. Simmer gently 8–10 minutes so flavors meld.
  7. Finish with cream and spices. Stir in heavy cream, garam masala, and crushed kasuri methi. Simmer 2–3 minutes. Taste and adjust salt or chili. Garnish generously with fresh cilantro.

Find it online: https://britishrecipes.uk/madhur-jaffrey-butter-chicken/