Butter Chicken (Murgh Makhani) - Elevated
Tender chicken tikka simmered in a silky tomato-butter-cashew gravy with fenugreek and smoked paprika. Finished with gold leaf and served with handmade naan.
14 ingredients
7 steps
Ingredients
- 1600g chicken tikka (boneless thigh, marinated and grilled)
- 2400g fresh tomatoes, blanched and puréed
- 3100g unsalted butter
- 450g cashew paste (soaked and blended)
- 5200ml double cream
- 61 tbsp ginger-garlic paste
- 71 tsp Kashmiri chilli powder
- 81 tsp smoked paprika
- 91 tsp dried fenugreek leaves (kasuri methi), crushed
- 101 tsp garam masala
- 111 tbsp honey
- 12Salt to taste
- 13Edible gold leaf for garnish
- 14Handmade naan bread, to serve
Instructions
- 1Prepare chicken tikka: marinate chicken in yogurt, turmeric, chilli and ginger-garlic paste, then grill in a tandoor or oven at 220°C until lightly charred.
- 2In a heavy-bottomed pan, melt butter and sauté ginger-garlic paste for 2 minutes.
- 3Add tomato purée and cook over medium heat for 15–20 minutes until the oil separates.
- 4Stir in Kashmiri chilli powder, smoked paprika, and cashew paste. Cook for 5 minutes.
- 5Pour in double cream and simmer gently for 8–10 minutes until the gravy is silky and rich.
- 6Add grilled chicken tikka, kasuri methi, garam masala, and honey. Simmer 5 minutes.
- 7Adjust seasoning. Plate in a warm bowl, apply edible gold leaf, and serve with freshly baked handmade naan.