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 through it and this is the second lot
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 min1 of 4 steps gives no time
Needs you
about 12 min
If you get it wrong
Narrow — twelve minutes under the broiler is the whole char: past it the thigh dries out, short of it there is none

  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

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
>> slack: narrow — twelve minutes under the broiler is the whole char: past it the thigh dries out, short of it there is none

>> step: marinate 4 hr, overnight if you can
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.

>> step: broil 12 min, turning once, until the edges char
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.

>> step: simmer 10 min
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.

>> step: fold in off the heat
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 through it and this is the second lot.