Delhi’s most famous export — tandoori-charred chicken in a silky tomato-butter gravy with a whisper of kasuri methi. Follow the full recipe card below — ingredients, timings, and method included.
Butter Chicken (Murgh Makhani)
Delhi's most famous export — tandoori-charred chicken in a silky tomato-butter gravy with a whisper of kasuri methi.
Ingredients
Method
- Marinate chicken in curd, ginger-garlic, chilli powder, and salt for 30 minutes.
- Grill or pan-char the chicken until smoky spots appear.
- Simmer tomato puree with half the butter until it darkens and thickens.
- Add cashew paste, cooked chicken, sugar, and salt; simmer 10 minutes.
- Finish with remaining butter, cream, and crushed kasuri methi. Serve with naan.
Notes
Kashmiri chilli gives colour without heat — don't swap for regular chilli powder.