Murgh Makhani (Indian Butter Chicken)

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Appears in Cook's Illustrated May/June 2019, America's Test Kitchen TV

Of course it should be rich and creamy. But for a version of this restaurant classic that’s vibrant and complex, there’s more to consider than the namesake ingredient.

SERVES 4 to 6

TIME 1 hour

has video

WHY THIS RECIPE WORKS

Butter chicken (murgh makhani) should taste rich and creamy but also vibrant and complex, so we started by softening lots of onion, garlic, ginger, and chile in butter followed by aromatic spices such as garam masala, coriander, cumin, and ...

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