Butter chicken.

Butter chicken, or murgh makhani, balances tender charred chicken with a smooth tomato sauce enriched by butter, cream and aromatic spices.

For the chicken

• 500 g boneless chicken, cut into pieces
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• Turmeric, red chilli, cumin and garam masala
• Lemon juice and salt

Mix the marinade, coat the chicken and refrigerate for at least one hour. Overnight marination gives the spices more time to penetrate.

For the sauce

• Butter, onion and ginger-garlic paste
• Tomato purée
• Red chilli, turmeric and garam masala
• A pinch of sugar
• Fresh cream, water and cilantro

Bring it together

1. Grill or pan-sear the marinated chicken until golden and lightly charred.
2. Melt butter and cook the onion until soft and golden. Add ginger and garlic.
3. Stir in tomato purée and spices; cook until the sauce darkens and the butter begins to separate.
4. Add water, sugar and chicken. Simmer gently until the meat is tender.
5. Finish with cream, cilantro and a final small knob of butter.

At the table

Serve it with garlic naan, paratha or fragrant basmati rice. The sauce should be creamy but still lively with tomato, spice and gentle heat—rich without becoming heavy.