Butter Chicken

also called murgh makhani · murg makhani · makhani chicken · butter chicken masala · chicken makhani

The table

2 lb(900 g; cut in 2-in pieces)boneless chicken thighsmarinate 4 hr, overnight if you canbroil 12 min, turning once, until the edges charsimmer 10 minfold in off the heat
1/2 cup(120 g)thick yogurt
2 Tbs(34 g)ginger-garlic paste
2 tspKashmiri chile powder
1 tspgaram masala
1 Tbs(15 mL)lemon juice
2 tspkosher salt
5 cups(1.2 L)makhani gravy
4 Tbs(56 g; cubed)cold butter
1/4 cup(60 mL)heavy cream
2 tsp(crumbled between the palms)kasuri methi
The gravy already has butter whisked into it; this is the second lot it is the half the dish is named for. Chicken is the printed line but the same gravy takes paneer for the vegetarian column the tikka on the skewer here is the same tikka that goes out on its own plate as a starter — this is a menu where one marinade prints twice
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.12 things to get out.

Pans and tools

1marinate 4 hr, overnight if you can

3simmer 10 min

goes in with what step 2 made

4fold in off the heat

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 hr 22 mintwo waits that overlap count once
Needs you
12 minof the steps that give a time

One of the 4 steps never says how long it takes, so both numbers are floors. The recipe itself says 5 hr.

  1. marinate 4 hr, overnight if you can

    4 hrwalk awayfrom the start

  2. broil 12 min, turning once, until the edges char

    12 minneeds you4 hr in

  3. simmer 10 min

    10 minwalk away4 hr 12 min in

  4. fold in off the heat

    not timed4 hr 22 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them.

You'll need broiler

Goes with

See how it is written
>> title: Butter Chicken
>> category: Stews & Braises
>> tags: chicken, indian, tomato, butter, curry
>> counters: Curry House
>> aka: murgh makhani, murg makhani, makhani chicken, butter chicken masala, chicken makhani
>> pairs-with: makhani-gravy, chicken-tikka, naan, pilau-rice
>> servings: 6
>> time: 5 hr
>> step.1: marinate 4 hr, overnight if you can
>> step.2: broil 12 min, turning once, until the edges char
>> step.3: simmer 10 min
>> step.4: fold in off the heat

Marinate @boneless chicken thighs{2%lb}(900 g; cut in 2-in pieces) with @thick yogurt{1/2%cup}(120 g), @ginger-garlic paste{2%Tbs}(34 g), @Kashmiri chile powder{2%tsp}, @garam masala{1%tsp}, @lemon juice{1%Tbs}(15 mL) and @kosher salt{2%tsp} ~marinate{4%hr}, overnight if the day allows it.

Broil @&(~1)marinated chicken{} threaded on skewers under a #broiler{} on the top rung ~broil{12%min}, turning once, until the edges have gone black in places. Those black places are the dish. Chicken poached in the sauce instead is a tomato-cashew stew and not this.

Simmer @&(~1)charred chicken{} in @makhani gravy{5%cup}(1.2 L) ~simmer{10%min}, scraping the skewer tray into the pot with a splash of water.

Fold @cold butter{4%Tbs}(56 g; cubed), @heavy cream{1/4%cup}(60 mL) and @kasuri methi{2%tsp}(crumbled between the palms) into @&(~1)curry{} off the heat, a cube at a time.

The gravy already has butter whisked into it; this is the second lot, and it is the half the dish is named for. Chicken is the printed line, but the same gravy takes paneer for the vegetarian column, and the tikka on the skewer here is the same tikka that goes out on its own plate as a starter — this is a menu where one marinade prints twice.