Butter Chicken (Murgh Makhani)

This iconic North Indian curry—tender chicken in a silky, tomato-cream sauce—is the ultimate weekend showstopper that looks and tastes far more impressive than it actually is to make.

Ingredients:

• 800g chicken thighs, cut into chunks
• 150ml Greek yoghurt
• 2 tbsp ginger-garlic paste
• 2 tbsp tomato paste
• 400ml tinned tomatoes
• 150ml heavy cream
• 4 tbsp butter
• 2 onions, finely sliced
• 2 tsp garam masala
• 1 tsp chilli powder
• 1 tsp turmeric
• Salt and fresh coriander

Method:

1. Marinate chicken in yoghurt, ginger-garlic paste, and half the spices for 30 minutes (or longer if you have time).
2. Heat 2 tbsp butter in a large pan and sear chicken until golden; set aside.
3. In the same pan, melt remaining butter and soften onions until caramelised.
4. Stir in tomato paste, cook for 1 minute, then add tinned tomatoes and garam masala.
5. Return chicken to pan and simmer for 15–20 minutes until cooked through.
6. Stir in cream, taste, adjust seasoning, and finish with fresh coriander.

Serve with fluffy basmati rice or warm naan bread.

Chef's tip: Don't skip the marinating step—it transforms ordinary chicken into something genuinely tender and flavourful, and the yoghurt creates a silkier sauce.