Weeknight Butter Chicken (Murgh Makhani)

⏱ 60 min · Serves 4

Silky, tomato-rich and gently spiced, with enough butter and cream to feel like a treat but simple enough for a Tuesday. A quick yoghurt marinade does the heavy lifting on flavour, then everything comes together in one pan.

Per serving: 695 kcal · 41.0g protein · 15.0g carbs · 53.0g fat

Ingredients

• 700g boneless chicken thighs, cut into large bite-size pieces
• 150g full-fat natural yoghurt
• 2 tbsp lemon juice
• 4 garlic cloves, grated
• 1 tbsp grated fresh ginger
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp ground turmeric
• 1 tbsp mild Kashmiri chilli powder (or 2 tsp paprika + 1/2 tsp cayenne)
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp vegetable oil
• 60g unsalted butter
• 1 large onion, finely chopped
• 1 tbsp tomato puree
• 400g tin chopped tomatoes
• 1 tsp sugar (or honey)
• 150ml double cream
• 1 tsp dried fenugreek leaves (kasuri methi), optional but lovely
• Fresh coriander, to serve
• Basmati rice or naan, to serve

Method

1. In a bowl, mix the yoghurt, lemon juice, half the garlic and ginger, the cumin, 1 tsp garam masala, turmeric, chilli powder and 1 tsp salt. Add the chicken, coat well and leave for at least 20 minutes (up to overnight in the fridge).
2. Heat the oil in a large frying pan over high heat. Fry the chicken in two batches, 3-4 minutes per batch, until browned and lightly charred at the edges. It doesn't need to be cooked through. Set aside.
3. Lower the heat to medium, add the butter to the same pan and cook the onion with a pinch of salt for 8 minutes until soft and golden.
4. Stir in the remaining garlic and ginger and cook 1 minute, then the tomato puree and remaining 1 tsp garam masala for another minute until fragrant.
5. Add the chopped tomatoes, sugar, 1/2 tsp salt and 100ml water. Simmer for 12-15 minutes until thick and glossy.
6. Blitz the sauce smooth with a stick blender (or in a jug blender, then return to the pan) for that classic velvety texture.
7. Return the chicken and any resting juices to the pan, simmer 8 minutes until cooked through, then stir in the cream and the fenugreek, crushed between your palms.
8. Taste and adjust salt, sugar or a squeeze of lemon. Scatter with coriander and serve with rice or naan.