Butter Chicken (Murgh Makhani)

This iconic Indian feast dish—tender chicken in a silky, tomato-cream sauce—is pure comfort that feels restaurant-quality but absolutely doable at home. It's the kind of dish that makes a weekend dinner feel special without keeping you chained to the stove.

Ingredients:

• 800g chicken thighs, cut into chunks
• 150g Greek yogurt
• 2 tbsp ginger-garlic paste
• 2 tsp garam masala
• 1 tsp chilli powder
• 400g tinned tomatoes
• 100ml double cream
• 3 tbsp butter
• 2 tbsp oil
• 1 large onion, finely diced
• Salt to taste
• Fresh coriander for garnish

Method:

1. Mix yogurt, ginger-garlic paste, garam masala, and chilli powder. Coat chicken and marinate 30 minutes (or longer).
2. Heat oil in a large pan over high heat. Sear chicken until golden, about 3–4 minutes per side. Set aside.
3. In the same pan, melt butter and sauté onion until soft and golden, about 5 minutes.
4. Add tinned tomatoes, breaking them down. Simmer 8 minutes until sauce thickens slightly.
5. Return chicken to the pan. Stir in cream and simmer 12–15 minutes until chicken is cooked through and sauce is silky.
6. Taste and adjust salt. Finish with fresh coriander.

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Chef's tip: Don't skip marinating the chicken—even 20 minutes makes it impossibly tender. And finish with a tiny pinch of garam masala right before serving; it brightens everything beautifully.