Martha Stewart Butter Chicken Recipe

Most butter chicken recipes just simmer the meat in the sauce. Martha Stewart’s Butter Chicken broils the yogurt-marinated chicken thighs first so you get charred, caramelized edges before they ever touch the creamy tomato sauce.

This is the Indian chicken curry dinner recipe I come back to every winter. It needs a 4-hour marinade so I start it in the morning, but the actual cooking is about 25 minutes and the kitchen smells like garam masala and ghee for the rest of the night.

Try More Dinner Recipes:

• Chicken Marsala
• Chicken Enchiladas
• Roast Chicken

Why You Will Love This Butter Chicken:

• The yogurt marinade does two things: It tenderizes the chicken thighs with lactic acid and it carries the garam masala, garlic, and ginger deep into the meat. Four hours is the minimum but overnight is better. I have done both and the overnight version falls apart in the sauce in a way the shorter marinate never does.
• Broiling gives you char that simmering never will: Martha puts the marinated chicken under the broiler for 10 minutes instead of cooking it in a pan. The yogurt coating blackens and caramelizes on the edges. When those charred pieces go into the cream sauce, the smoky flavour spreads through the whole dish. That is what makes this taste different from every other butter chicken I have tried.
• The sauce is rich but not complicated: Ghee, sliced onions, tomato paste, heavy cream, serrano chile, and toasted cumin. It comes together in about 12 minutes in one skillet. The tomato paste darkens before the cream goes in and that concentrated tomato flavour is what gives the sauce its colour and depth without needing canned tomatoes.

Butter Chicken Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1- to 2-inch pieces
• 3 tablespoons fresh lemon juice (from 1 lemon)
• Kosher salt
• 1 1/2 cups plain yogurt (not Greek)
• 1 teaspoon grated garlic (from 1 clove)
• 1 tablespoon grated fresh ginger (from a peeled 2-inch piece)
• 2 teaspoons garam masala (for chicken)
• 1 1/4 cups heavy cream
• 1 teaspoon garam masala (for sauce)
• 1 serrano chile, finely chopped (1 tablespoon)
• 1 tablespoon fresh lemon juice (from 1/2 lemon)
• 1 teaspoon cumin seeds, toasted and ground (or 1/2 teaspoon ground cumin)
• 4 ounces ghee (1/2 cup), or 1 stick unsalted butter
• 1 medium yellow onion, thinly sliced (2 cups)
• 1/4 cup tomato paste
• Naan, cooked basmati rice, and cilantro sprigs, for serving

How To Make Martha Stewart Butter Chicken

1. Marinate the chicken: In a medium bowl, toss the chicken pieces with the lemon juice and 1 teaspoon of salt. Add the yogurt, garlic, ginger, and 2 teaspoons of garam masala. Stir until everything is combined. Cover and refrigerate for at least 4 hours or up to 1 day.
2. Broil the chicken: Preheat the broiler with the rack 6 inches from the heating element. Drain the chicken in a colander over the sink, shaking off excess yogurt but do not rinse it. Spread the pieces in a single layer on a wire rack set over a rimmed baking sheet. Broil, turning once halfway through, until cooked through and charred in places, about 10 minutes. Set aside.
3. Mix the cream sauce base: In a measuring cup or bowl, whisk together the heavy cream, 1 teaspoon of garam masala, the chopped serrano chile, 1 tablespoon of lemon juice, toasted ground cumin, and 1 teaspoon of salt.
4. Cook the onions and tomato paste: Melt the ghee in a large straight-sided skillet over medium-high heat. Add the sliced onion with a pinch of salt and cook until softened and golden, about 6 to 8 minutes. Add the tomato paste and cook until it darkens, about 1 minute.
5. Build the sauce: Stir in the cream mixture. Bring it to a simmer, then reduce the heat to medium. Cook, stirring, until the sauce is well combined, thickened, and glossy, about 5 minutes.
6. Add chicken and serve: Add the broiled chicken pieces and cook until heated through, about 1 minute. Serve immediately with naan, basmati rice, and cilantro.

Recipe Tips

• Use plain yogurt, not Greek: Martha specifies this and she is right. Greek yogurt is too thick and does not coat the chicken evenly. Plain yogurt is thinner and spreads into every crevice. The marinade should flow around the pieces, not sit on top like paste.
• Do not rinse the chicken after draining: The leftover yogurt coating is what chars under the broiler and creates that smoky crust. If you rinse it off you lose half the flavour. Just shake the excess off in a colander and let it drip.
• Toast the cumin seeds yourself: Martha gives you the shortcut of using ground cumin but if you have cumin seeds, toast them in a dry pan for 2 minutes and grind them. The difference is huge. Freshly toasted cumin smells like a completely different spice.

The Broiler Is What Sets This Apart

Every butter chicken recipe I tried before this one had me cooking the raw chicken directly in the sauce or pan-searing it first. Martha puts it under the broiler and the yogurt marinade blisters and chars in 10 minutes. Those blackened edges carry a smoky flavour into the cream sauce that you cannot get any other way.

I was worried the chicken would dry out under the broiler but the yogurt coating protects it. The outside chars while the inside stays tender from all those hours in the marinade.

What Goes Well With This Butter Chicken

Naan and basmati rice are already in the recipe and that is what I serve. A cold cucumber salad on the side works like a raita, something cool to cut through the rich, spiced sauce.

I keep it simple because the butter chicken is doing all the talking. Maybe some roasted potatoes if I am feeding extra people. But mostly it is just rice and bread.

How To Store Leftovers

This is one of those rare dishes that tastes better the next day. The sauce thickens and the spices settle deeper into the chicken overnight. Fridge for 3 days.

Reheat gently on the stove over low heat and stir in a splash of cream if the sauce has tightened up too much. I eat leftovers over rice with extra cilantro on top and it is just as good as the first night.

FAQs

• What is murgh makhani? It is the traditional name for butter chicken. Murgh means chicken, makhani means buttery. Martha’s version stays true to the Indian original with yogurt marinade, garam masala, ghee, and a cream-tomato sauce. It is one of the most popular Indian dishes for a reason.
• Can I use chicken breast instead of thighs? You can but reduce the broiling time by a couple of minutes so it does not dry out. Thighs are fattier and hold up better in the cream sauce. I always use thighs for this recipe.
• Can I use butter instead of ghee? Martha says you can substitute 1 stick of unsalted butter. Ghee has a higher smoke point and a nuttier flavour but regular butter works fine. I have used both and the difference is subtle.
• How spicy is this? One serrano chile gives it a gentle warmth, not a burn. If you want it milder, remove the seeds and ribs from the chile before chopping. If you want more heat, add a second one. I leave the seeds in because I like the kick against the cream.

More Dinner Recipes:

• White Rice
• Chicken Soup
• Baked Chicken Wings

Nutrition Facts

(1 serving, serves 4)

• Calories: 720
• Total Fat: 52g
• Saturated Fat: 28g
• Cholesterol: 230mg
• Sodium: 880mg
• Total Carbohydrates: 14g
• Protein: 48g