Indian

Butter Chicken (Murgh Makhani) is a rich, comforting classic—tender yogurt-marinated chicken folded into a velvety tomato-cream sauce fragrant with ginger, fenugreek, and warm garam masala. It’s the kind of dish that fills the kitchen with incredible aromas and brings everyone running to the table, perfect for family nights when you want something deeply satisfying without being complicated.

Ingredients

Sauce

• 4 tbsp butter, divided (chilled, cut into 4 pieces)
• 1 large onion, chopped fine
• 5 garlic cloves, minced
• 4 tsp grated fresh ginger
• 1 serrano chile, stemmed, seeded, and minced (optional, to taste)
• 1 tbsp garam masala
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp turmeric
• ½–1 tsp Kashmiri chili powder (or mild paprika for color)
• ½ tsp black pepper
• 1 cup crushed or puréed tomatoes (San Marzano–style preferred)
• 1 cup water (or as needed)
• 1 tbsp honey or jaggery (or 1 tbsp sugar)
• 1 tsp table salt (plus more to taste)
• 1 cup heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi), lightly crushed

Chicken

• 2 lbs boneless, skinless chicken thighs, trimmed
• ½ cup plain Greek yogurt
• 1 tbsp lemon juice
• 1 tsp garam masala
• ½ tsp turmeric
• 1 tsp table salt
• 3 tbsp chopped fresh cilantro, divided

Garnish

• Additional chopped fresh cilantro
• Optional drizzle of cream

Directions

Marinate the Chicken

In a medium bowl, mix yogurt, lemon juice, garam masala, turmeric, and salt. Add chicken thighs and coat well. Cover and refrigerate at least 30 minutes or up to overnight.

Make the Sauce Base

In a large saucepan, melt 2 tbsp butter over medium heat. Add onion, garlic, ginger, and serrano (if using). Cook, stirring often, until onions are deep golden brown, about 10–12 minutes.

Add garam masala, coriander, cumin, turmeric, Kashmiri chili powder, and black pepper. Stir constantly for 1–2 minutes until fragrant.

Stir in tomatoes and 1 cup water, scraping up browned bits. Add honey and salt. Simmer 10 minutes, then stir in cream.

Off heat, blend with an immersion blender until smooth. Return to low heat and simmer gently for 5 minutes.

Add more water as needed if sauce becomes too thick.

Cook the Chicken

Adjust oven rack 6 inches from the broiler. Line a baking sheet with foil and place a wire rack on top. Arrange marinated chicken on the rack.

Broil until lightly charred and chicken registers 175°F, 16–20 minutes, flipping halfway. Let rest 5 minutes, then cut into ¾-inch chunks.

Alternatively, grill or pan-sear if preferred.

Finish the Sauce

Add chicken to the sauce. Stir in kasuri methi and 2 tbsp chopped cilantro. Remove from heat and whisk in remaining 2 tbsp chilled butter until glossy.

Adjust seasoning with salt or honey as needed.

Serve

Transfer to a serving dish. Drizzle with cream if desired and sprinkle with more cilantro. Serve with basmati rice and/or naan.

Notes

Preparation

• For the deepest flavor, marinate chicken overnight, but reduce lemon juice to 1 tsp to prevent the meat from becoming mushy.
• Broiling creates a slight char that mimics tandoori-style cooking at home.
• Kashmiri chili powder adds color and mild heat; paprika works as a substitute if you prefer less spice.
• Fenugreek (kasuri methi) is essential to the classic restaurant-style flavor—don’t skip it if you can find it.

Serving Suggestions

• Serve with basmati rice, naan, roti, or even roasted potatoes.
• A side of cucumber raita helps balance the richness.
• Goes beautifully with Mango Lassi for contrast.

Variations

• For a lighter version, replace half the cream with whole milk.
• For extra heat, add an additional serrano or a pinch of cayenne.
• For a smokier finish, add ½ tsp smoked paprika or a tiny dash of liquid smoke.
• Make it vegetarian by using paneer or roasted cauliflower instead of chicken.

Make-Ahead & Storage

• The sauce can be made up to 3 days ahead. Reheat gently and whisk in fresh butter before serving.
• Leftovers keep 3–4 days refrigerated.
• Freezes well for up to 2 months; thaw overnight and reheat gently to avoid splitting.

Chicken Tikka Masala is one of those comforting, crowd-pleasing dishes where tender marinated chicken meets a rich, warmly spiced tomato-cream sauce. This version balances classic aromatics, gentle heat, and layered spice blooming for a deeply flavorful, restaurant-quality finish perfect for serving with basmati rice or warm naan.

Ingredients

Chicken Tikka

• 2 lb boneless, skinless chicken thighs, trimmed
• 1 tbsp lemon juice
• 1 tsp table salt
• 1 cup plain whole-milk yogurt
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika (or Kashmiri chili powder, for color)
• ½ tsp cayenne pepper (to taste)
• ½ tsp ground turmeric
• ½ tsp garam masala

Masala Sauce

• 3 tbsp vegetable oil (or ghee)
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika (or Kashmiri chili powder, for color)
• 1 tsp garam masala
• ½ tsp ground cinnamon
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 1 serrano chile, minced (optional)
• 1 tbsp tomato paste
• 1 can (28 oz) fire-roasted crushed tomatoes
• ¼ cup raw cashews, blended
• 2 tsp sugar (to taste)
• 1 tsp table salt (plus more to taste)
• ⅔ cup heavy cream
• 1 tsp dried kasuri methi leaves, crumbled
• 2 tbsp butter (optional, for richness)
• ¼ cup fresh cilantro, chopped (plus more for garnish)

Directions

Prepare the Chicken Tikka

Toss chicken with lemon juice and salt; let rest for 20 minutes.

Whisk yogurt, oil, garlic, ginger, cumin, coriander, paprika, cayenne, turmeric, and garam masala in a large bowl. Add chicken and coat thoroughly. Cover and refrigerate at least 1 hour, up to 8 hours.

Heat oven broiler. Arrange chicken on a wire rack set over a foil-lined baking sheet. Broil 10–15 minutes, flipping halfway, until lightly charred and chicken reaches 165°F. Rest 5 minutes.

Cut chicken into 1-inch chunks.

Make the Masala Sauce

Heat oil or ghee in a Dutch oven over medium heat until shimmering. Add cumin, coriander, paprika, garam masala, and cinnamon. Bloom spices for 30–45 seconds, stirring constantly.

Add onion and cook 8–10 minutes until golden brown. Stir in garlic, ginger, serrano chile, and tomato paste; cook 1–2 minutes until fragrant.

Stir in crushed tomatoes, blended cashews, sugar, and salt. Simmer 15 minutes, stirring occasionally, until slightly thickened.

Add cream and butter (if using), then crumble in kasuri methi. Simmer 2–3 minutes more to meld flavors.

Adjust seasoning with additional salt or sugar as needed.

Finish

Stir the broiled chicken pieces into the sauce just to coat. Warm through gently.

Garnish with cilantro and an optional swirl of cream. Serve with basmati rice or naan.

Notes

Preparation

• Blooming the spices in oil at the beginning deepens their aroma and gives the sauce its signature restaurant-style richness.
• For extra char flavor, grill the chicken instead of broiling; aim for light blistering on the edges.
• Cashews provide natural thickening and creaminess; you may substitute 2–3 tbsp cashew butter if preferred.
• Salt levels vary by brand of tomatoes—taste and adjust after simmering.
• Altitude Adjustment (~4,750 ft): Increase simmer time by 3–5 minutes to concentrate flavors; sauce may reduce slightly slower at elevation.

Serving Suggestions

• Serve with steamed basmati rice, jeera rice, naan, or paratha.
• A side of cucumber raita or kachumber salad adds cooling freshness.
• For a richer presentation, drizzle extra cream and add a few cilantro sprigs just before serving.

Variations

• Spicier: Add an extra serrano or increase cayenne to 1 tsp.
• Smoky: Add ½ tsp smoked paprika or finish with a pinch of dried fenugreek for deeper aroma.
• Dairy-Free: Swap cream for full-fat coconut milk and omit the butter.

Make-Ahead & Storage

• Marinated chicken keeps 12–18 hours in the refrigerator.
• Masala sauce improves overnight; flavors deepen as it rests.
• Store leftovers in an airtight container 3–4 days in the refrigerator.
• Freezes well for 2–3 months; thaw overnight and rewarm gently to avoid cream separation.

This Coconut Korma brings together deeply caramelized onions, warm spices, and a silky coconut-cashew base to create a rich, comforting curry. Whether you choose chicken, beef, lamb, or paneer, the sauce adapts beautifully—creamy, aromatic, and gently sweetened with just a touch of sugar.

Ingredients

Desired Protein (Choose One):

• 1½ lb (700g) chicken, beef, or lamb, cut into bite-size chunks, OR
• 1 recipe (400–500g) paneer

Marinade for Meats:

• ½ cup plain yogurt
• 1 tbsp lemon juice
• 1 tsp turmeric
• 1 tsp paprika (or Kashmiri chili powder for deeper color)
• 1 tsp garam masala
• 1 tsp salt

Korma Base:

• 2 tbsp ghee or oil
• 2 medium onions, thinly sliced
• 4 cloves garlic, minced
• 1½ inch piece fresh ginger, minced
• ¼ cup unsweetened shredded coconut
• ¼ cup cashews
• 1 tsp ground coriander
• ½ tsp ground cumin
• ½ tsp ground cinnamon
• ¼ tsp ground cloves
• ¼ tsp ground cardamom
• 1½ tsp garam masala
• ½ tsp turmeric
• 1 tsp salt (plus more to taste)
• 1½ cups full-fat coconut milk
• ½ cup water or stock (match to your chosen protein)
• 1 tsp sugar

Optional Finishings:

• 2 tbsp heavy coconut cream
• Chopped cilantro and chopped cashews (for garnish)

Directions

Prepare the Protein:

For chicken, beef, or lamb: Combine marinade ingredients in a bowl. Add meat and marinate according to type:

• Chicken: 30 minutes to overnight
• Beef/lamb: 2–12 hours

For paneer: Cut into cubes. Optional—pan-fry in ghee until golden. Mix the marinade separately and set aside to stir into the sauce later for added richness.

Make the Korma Base:

Heat ghee or oil in a large pan. Add sliced onions and sauté until deeply golden and caramelized, 15–20 minutes. Add garlic, ginger, shredded coconut, and cashews. Cook 2–3 minutes until fragrant. Cool slightly, then blend with a splash of water until completely smooth.

In the same pot, add a bit more ghee/oil if needed and sear marinated meat until browned on all sides. Remove and set aside. (Skip searing if using paneer.)

Return the blended paste to the pan and stir in all dry spices. Toast 30 seconds. Add coconut milk, water or stock, and sugar. Return meat or paneer to the pot and simmer:

• Chicken: simmer uncovered 10–15 minutes
• Beef/lamb: simmer covered 60–90 minutes, adding water as needed
• Paneer: gently simmer 8–10 minutes

Adjust salt and sweetness to taste. Stir in coconut cream for extra richness if desired. Garnish with cilantro and chopped cashews.

Notes

Preparation

• For paneer, marinating isn’t required, but adding the marinade mixture to the sauce enhances depth and flavor.
• Kashmiri chili powder gives a richer red color and mild heat compared to paprika.
• Rotisserie chicken can be used as a shortcut—mix the marinade and stir both into the sauce along with chopped chicken.
• Beef or lamb can be pressure-cooked (20–25 minutes high pressure, natural release) to significantly shorten simmer time.

Serving Suggestions

• Serve over basmati rice or with warm naan.
• Add a drizzle of coconut cream for a more luxurious finish.
• Top with toasted cashews for added texture.

Variations

• Use vegetable stock and paneer for a vegetarian version.
• Add vegetables such as peas, carrots, or potatoes during the simmering stage.
• Increase chili powder or add a serrano pepper for a spicier korma.

Make-Ahead & Storage

• Korma improves on day two as flavors deepen.
• Refrigerate up to 4 days in an airtight container.
• Freeze up to 3 months; thaw overnight in the fridge and reheat gently.