Butter Chicken (Murgh Makhani)
Tender tandoori-style chicken in a silky tomato, butter and cream sauce.
- Time
- 65 min
- Serves
- 4
- Skill
- Medium
- Heat
- ●●●
- Diet
- Non-vegetarian
Pairing at a glance
The pairing logic
Cream and butter coat the palate while tomato adds acidity. You want a drink with soft tannins and enough acidity to refresh.
DRINK WITH THIS
Wine
Louis Jadot Puligny-Montrachet
Dry white · Côte de Beaune · 13.0%
Rich, buttery Chardonnay matches the cream.
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Louis Jadot Gevrey-Chambertin
Medium-bodied dry red · Côte de Nuits · 13.0%
Silky Pinot Noir has low tannin and cherry fruit that suit tomato.
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Sula Rasa Shiraz
Full-bodied dry red · Nashik · 14.0%
Soft Indian Shiraz with gentle pepper fits the spices.
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Rules used: Complement — Similar flavours that echo and support each other. Contrast — Opposites that balance: sweet against spicy, acid against rich. Cut — Tannin or acidity that slices through fat and richness. Echo — One shared flavour or ingredient links the plate and the glass. Cleanse — Bubbles, acidity or cold that refresh the palate between bites. Regional — What grows together goes together: same place, same table. Learn more →
HOW TO MAKE IT
Ingredients · serves 4
Method · prep 30 min · cook 35 min
- 1
Marinate chicken in yoghurt, spices and lemon for an hour, then grill or pan-sear until browned and cooked through.
- 2
Soften onion in butter and oil, add ginger-garlic paste, then tomatoes and spices; simmer 15 minutes and blend smooth.
- 3
Return the sauce to the pan, add chicken, sugar and salt and simmer 8 minutes.
- 4
Stir in cream and crushed fenugreek leaves, rest a minute and finish with a knob of butter.
Cook’s tipServe with garlic naan or jeera rice. A pinch of sugar balances the tomato.
MORE FOR THE TABLE
Please enjoy responsibly. Pairings are suggestions based on classic flavour principles, not rules. Check ingredients for allergies and cook meat and poultry thoroughly.