Indian butter chicken (Murgh makhani) from Cook’s Illustrated Magazine, May/Jun 2019 (page 7)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Indian-style basmati rice

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mrsmadam on April 28, 2023

    This was great. My chicken thighs were thin and they over cooked some by the time they browned. Note to self for the next time. I’ll probably make the sauce ahead of time next go round. I also made the rice included in the story and it was spot on.

  • Shewi128 on March 08, 2022

    Absolutely phenomenal. We all loved it, even the kids. Next time, I will use half-and-half instead of cream. Edited: used half and half--the sauce ended up a little more loose compared to cream, but over rice, I like more sauce.

  • anya_sf on July 17, 2019

    A lot of flavor for very little work. I made the sauce ahead, although it isn't time-consuming. I forgot the green chile but will remember is next time. I added some frozen peas and also served rice and roasted turmeric cauliflower on the side. My family devoured this.

  • Emily Hope on May 03, 2019

    This was delicious -- better than the takeout we can get in our neighborhood (which to be fair isn't that great!), and fast enough to put together on a weeknight. I like the use of tomato paste instead of canned tomatoes here. Leans on the richness of both butter and cream, both of which seem essential to the end result. Served with rice, some random TJ's naan from the freezer, and a cabbage slaw to which I added sauteed mustard + cumin seeds plus curry leaves. Served about 5.5 adults of varying appetites (plus saved out one of the thighs plain for the kids). Definitely will be a repeat for us!

  • bwhip on April 28, 2019

    This one's a winner. We really enjoyed it. Pretty simple to put together, but develops great depth of flavor. The char on the chicken from the broiler is a nice touch as well. We served it with flatbread ("Baco Bread") from the Baco cookbook, which we always love. My wife wasn't sure that this recipe would be able to compete with another favorite of hers - the Instant Pot Butter Shrimp from Melissa Clark, but after tasting this, she loves this one just as much.

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