Butter Chicken (Murgh Makhani)

Marinate the Chicken

1. Mix yogurt, garam masala, turmeric, chili powder, ginger-garlic paste, and a pinch of salt in a bowl.
2. Add the chicken thighs, coat well, cover, and refrigerate for at least 30 minutes (or overnight for best results).

Cook the Chicken

1. Heat 1 tbsp oil in a heavy pan over high heat until smoking.
2. Add the marinated chicken in a single layer and sear for 3–4 minutes per side until charred in spots and cooked through. Set aside.

Make the Sauce

1. In the same pan, melt butter over medium heat. Add cumin seeds and let them sizzle.
2. Add onion and cook until deep golden — about 10 minutes. Don't rush this step.
3. Stir in coriander powder and cook 1 minute.
4. Add crushed tomatoes and cook on medium-low for 15 minutes until the sauce darkens and oil separates.
5. Blend until smooth (use an immersion blender or transfer carefully to a jug blender).
6. Return to heat, pour in cream, add honey, and season with salt.

Combine and Finish

1. Slice the cooked chicken and add it to the sauce.
2. Simmer together for 5 minutes so the chicken absorbs the flavours.
3. Finish with a small knob of butter stirred in off the heat.
4. Garnish with fresh cilantro and serve with naan or basmati rice.

Notes

• Chicken thighs stay more tender than breasts — highly recommended.
• Kashmiri chili gives colour without excessive heat. Substitute with mild paprika if unavailable.
• The sauce freezes well — make a double batch and freeze half for busy nights.