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Le Chaudron recipe

Butter chicken

Indian butter chicken (murgh makhani)

⏱ 60 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

  • 1 kg (2.2 lb)boneless chicken thighs
  • 300 g (11 oz)whole-milk Greek yogurt
  • 200 ml (¾ cup)thick crème fraîche
  • 400 g (14 oz)canned crushed tomatoes
  • 200 g (7 oz)unsalted butter
  • 6 clovesgarlic
  • 5cm (1½ in) fresh ginger
  • 2yellow onions
  • 100 g (3½ oz)cashews
  • 100 ml (½ cup)whole milk
  • 2 tbspgaram masala
  • 2 tbspsweet smoked paprika
  • 1 tbspground cumin
  • 1 tbspground coriander
  • 1 tspground turmeric
  • 1 tspcayenne pepper
  • 1 tbspdried fenugreek leaveskasoori methi
  • 2 tbspbrown sugar
  • 3 tbspsunflower oil
  • 1large bunch of fresh cilantro
  • 1lime
  • 1 tspfleur de sel (flaky sea salt)
  • 1 tspfreshly ground pepper
  • 1 kg (2.2 lb) boneless chicken thighs
  • 300 g (11 oz) whole-milk Greek yogurt
  • 200 ml (¾ cup) thick crème fraîche
  • 400 g (14 oz) canned crushed tomatoes
  • 200 g (7 oz) unsalted butter
  • 6 cloves garlic
  • 5 cm (1½ in) fresh ginger
  • 2 yellow onions
  • 100 g (3½ oz) cashews
  • 100 ml (½ cup) whole milk
  • 2 tbsp garam masala
  • 2 tbsp sweet smoked paprika
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp ground turmeric
  • 1 tsp cayenne pepper
  • 1 tbsp dried fenugreek leaves kasoori methi
  • 2 tbsp brown sugar
  • 3 tbsp sunflower oil
  • 1 large bunch of fresh cilantro
  • 1 lime
  • 1 tsp fleur de sel (flaky sea salt)
  • 1 tsp freshly ground pepper
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large sauté pan (32 cm / 12½ in)1 powerful blender1 large mixing bowl1 large skillet or griddle1 fine-mesh strainerChef’s knifeMedium saucepanBlack peppercorns

03 — Method

  1. BUTTER CHICKEN (murgh makhani) is a Punjabi classic, known for its creamy orange-red sauce of butter, tomato and fenugreek.
  2. Make the MARINADE 2 hours ahead: cut the 1 kg (2¼ lb) boneless chicken thighs into 3 cm (1¼ in) cubes and mix in the large bowl with the Greek yogurt, chopped garlic (3 cloves), grated ginger (2 cm / ¾ in), garam masala, paprika, cumin, coriander, turmeric, salt and pepper.
  3. Refrigerate at least 2 HOURS so the chicken soaks up the flavors. This is ESSENTIAL for tender, fragrant chicken.
  4. Sear the marinated chicken in the very hot skillet or griddle with 3 tbsp sunflower oil for 8 minutes, turning, until browned on all sides. The charred notes are key.
  5. Make the MAKHANI SAUCE: melt 100 g (7 tbsp) butter in the large sauté pan over medium heat. Cook the 2 thinly sliced onions 10 minutes until golden. Add the chopped garlic (3 cloves) and grated ginger (3 cm / 1¼ in) and cook 2 minutes.
  6. Stir in the cashews and tomatoes. Add the remaining smoked paprika, cayenne, the dried fenugreek crushed between your fingers and the brown sugar. Simmer 15 minutes over low heat.
  7. Blend the sauce with the whole milk in a powerful blender until perfectly smooth. Strain through a fine sieve. Silkiness is the soul of makhani sauce.
  8. Return the strained sauce to the pan over low heat. Add the seared chicken, the crème fraîche (or heavy cream) and the remaining 100 g (7 tbsp) butter in cubes. Simmer 10 minutes. Serve with naan, cilantro and lime.

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CategoryMain dishes