Old Delhi Butter Chicken
Old Delhi Butter Chicken
Prep: 30 mins
Difficulty: Medium
Cook: 35 mins
Serves: 4 people
Luxurious, creamy, and gently smoky, this is the definitive Butter Chicken recipe reminiscent of the iconic stalls in Old Delhi.
Also known as Murgh Makhani, this global favorite relies on a velvety tomato-butter sauce laced with dried fenugreek leaves (Kasuri Methi) and warming spices. Using our premium pastes and spices cuts down prep time while guaranteeing a deeply authentic, restaurant-quality flavor profile that balances heat, sweetness, and creaminess perfectly.
Ingredients
- 500g boneless chicken thighs, cut into bite-sized pieces
- 1 tbsp Ginger Paste
- 1 tbsp Garlic Paste
- 1 tbsp Kashmiri Red Chilli Paste
- 1.5 cups pureed tomatoes
- 1 tbsp Punjabi Garam Masala
- 1 tsp Green Cardamom Powder
- 1 tbsp Kasuri Methi (Fenugreek Leaves)
- 3 tbsp unsalted butter
- 1/2 cup heavy double cream
- 1 tsp honey or sugar
- Salt to taste
Method
Step 1 In a large bowl, marinate the chicken pieces with half of the Ginger Paste, half of the Garlic Paste, the Kashmiri Red Chilli Paste, and a pinch of salt. Let it rest for at least 30 minutes.
Step 2 Heat a skillet over medium-high heat with a drizzle of oil. Pan-sear the marinated chicken pieces until they are cooked through and slightly charred on the edges (about 8-10 minutes). Remove from the pan and set aside.
Step 3 In the same pan, melt the butter over medium heat. Add the remaining Ginger and Garlic pastes, sautéing for 1 minute until fragrant. Pour in the pureed tomatoes and let it simmer for 10-12 minutes until the sauce deepens in color and the butter begins to separate.
Step 4 Stir in the Punjabi Garam Masala, Green Cardamom Powder, and salt. Add the cooked chicken pieces back into the pan, tossing them to coat thoroughly in the rich tomato masala.
Step 5 Lower the heat. Gently stir in the heavy cream and honey (or sugar) to balance the acidity of the tomatoes. Let the curry simmer gently for another 5 minutes to let the flavors marry.
Step 6 Turn off the heat. Take the Kasuri Methi (dried fenugreek leaves), crush them tightly between the palms of your hands to release their oils, and sprinkle them over the curry. Serve hot with garlic naan or steamed basmati rice.
Chef's Tip: The secret ingredient to any authentic Butter Chicken is the crushed Kasuri Methi added at the very end. It imparts a distinct, smoky, earthy aroma that completely elevates the dish from a simple tomato curry to a restaurant-quality Makhani!
