Indian-Inspired Butter Chicken (Murgh Makhani)

Ingredients (Serves 4-6)

For the Chicken Tikka Marinade

• 1 kg chicken thighs (boneless, skinless)
• 4 tbsp Greek yogurt (helps tenderize the chicken)
• 1.5 tsp salt
• 1 tbsp coriander powder
• ½ tbsp cumin powder
• 1 tbsp chili powder
• ½ tbsp turmeric
• 4 garlic cloves, minced
• Ginger (equal to 4 cloves of garlic), minced
• 1 tbsp oil
• Juice of 1 lemon
• 1 tbsp paprika (for color)

For the Butter Chicken Sauce

• 20g butter
• 1 red or white onion, chopped
• 4 cardamom pods
• 1 bay leaf
• 4-5 peppercorns
• 4 garlic cloves, minced
• Ginger (equal to 4 garlic cloves), minced
• 1 tube tomato puree (Mutti brand recommended)
• 2 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tbsp chili powder
• 1 tbsp black pepper
• 100ml water
• 150ml cooking cream
• 1 tbsp dried fenugreek leaves (Kasuri Methi)
• 1 tbsp honey
• 20g butter
• Salt to taste

Step-by-Step Instructions

Step 1: Marinate the Chicken

1. In a mixing bowl, combine Greek yogurt, salt, coriander powder, cumin, chili powder, turmeric, garlic, ginger, oil, lemon juice, and paprika.
2. Mix well until the chicken is fully coated.
3. Cover and refrigerate for at least 1 hour (overnight for best flavor).

Step 2: Preheat the Pure Fire Kettle

1. Fill the Pure Fire Kettle with Pure Fire Lump Coal and light using a Pure Fire Natural Lighter Cube.
2. Open the bottom vent fully and leave the lid open for 10 minutes to let the coals heat up.
3. Once the coals are glowing red and covered in white ash, spread them into an even layer.
4. Close the lid and let the grill stabilize at 450°F (230°C).

Fire Management Tips:

• If the temperature drops below 400°F, open the bottom vent slightly.
• If the grill gets too hot, partially close the bottom vent.

Step 3: Grill the Chicken Tikka

1. Lightly oil the grill grates to prevent sticking.
2. Place the marinated chicken thighs directly over the heat.
3. Grill for 5-6 minutes per side, flipping once for even charring.
4. Use a ProQ Thermometer to check the internal temperature—chicken should reach 165°F (75°C).
5. Remove from the grill and set aside.

Step 4: Cook the Butter Chicken Sauce

1. In a cast iron pan or heavy-bottomed pot, melt 20g butter over medium heat.
2. Add chopped onions, cardamom pods, bay leaf, peppercorns, garlic, and ginger.
3. Sauté for 3-4 minutes, stirring frequently, until the onions are soft but not browned.
4. Add tomato puree and cook for 2 minutes, stirring constantly.
5. Stir in coriander powder, cumin powder, chili powder, and black pepper.
6. Cook on medium heat for 2 more minutes to let the spices bloom.
7. Add 100ml water and bring to a gentle simmer.
8. Remove the cardamom pods and bay leaf, then blend the sauce until smooth.

Step 5: Finish the Sauce

1. Return the blended sauce to the pan.
2. Stir in 150ml cooking cream and 1 tbsp dried fenugreek leaves.
3. Add 1 tbsp honey and 20g butter, stirring until the sauce is smooth and glossy.
4. Season with salt to taste.

Step 6: Combine the Chicken and Sauce

1. Slice the grilled chicken tikka into bite-sized pieces.
2. Add the chicken to the butter chicken sauce and mix well.
3. Let it simmer for 5 minutes to allow the flavors to blend.

Step 7: Serve and Enjoy

1. Garnish with fresh coriander.
2. Serve hot with naan, roti, or basmati rice.

Expert Tips & Troubleshooting

How to get extra smoky flavor

• Grill the chicken over direct heat for an authentic tandoori-style char.
• For a restaurant-style finish, place a hot coal in a small bowl, set it in the pan, and pour a few drops of oil over it—cover with a lid for 2 minutes to infuse extra smokiness.

How to keep chicken tender

• Do not overcook the chicken—use a ProQ Thermometer to remove it at 165°F (75°C).
• Marinate for at least 1 hour—yogurt helps tenderize the meat.

How to get the creamiest butter chicken sauce

• Blend the sauce well for a silky texture.
• Use cooking cream instead of milk for richness.

Serving Suggestions & Variations

• Pair with garlic butter naan and jeera rice.
• Add cashew paste for an even richer sauce.
• Make it spicier by adding extra chili powder or fresh green chilies.