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Grid Iron Meat

GRID IRON GOURMET / THE KITCHEN

Butter Chicken (Murgh Makhani) with Boneless Chicken Thighs

A creamy, rich and deeply spiced Indian-inspired dish, butter chicken is a crowd-pleaser that’s surprisingly easy to make at home. Using boneless chicken thighs ensures tender, juicy bites throughout.

INGREDIENTS
  • 4 boneless chicken thighs, cut into bite-sized chunks
  • 1 tbsp plain yoghurt
  • 1 tbsp lemon juice
  • 2 garlic cloves, grated
  • 1 tsp grated ginger
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 1/2 tsp smoked paprika
  • 1/4 tsp chilli powder
  • Salt, to taste

For the sauce:

  • 2 tbsp butter
  • 1 tbsp neutral oil (sunflower or rapeseed)
  • 1 small onion, finely chopped
  • 2 garlic cloves, grated
  • 1 tsp grated ginger
  • 1 tsp ground coriander
  • 1/2 tsp chilli powder (adjust to taste)
  • 1 tsp garam masala
  • 1/2 tsp ground cinnamon
  • 300ml passata or blended tinned tomatoes
  • 100ml double cream
  • 1 tbsp sugar (optional, for balance)
  • Salt, to taste
  • Extra butter or cream for garnish (optional)
METHOD

  1. Marinate the chicken: In a bowl, mix the chicken thigh pieces with yoghurt, lemon juice, garlic, ginger and spices. Season with salt. Leave to marinate for at least 30 minutes (or up to overnight).
  2. Cook the chicken: Heat a little oil in a non-stick pan over medium heat. Add the chicken in batches and cook until golden and lightly charred. Set aside.
  3. Make the sauce: In the same pan, melt the butter with oil. Add the onion and cook gently until soft and golden. Stir in the garlic, ginger, and remaining spices. Cook for 2–3 minutes until fragrant.
  4. Pour in the passata and simmer for 10 minutes until slightly thickened. Stir in the cream, sugar (if using), and season to taste.
  5. Return the chicken to the pan and simmer gently for 5–10 minutes until the chicken is tender and the sauce is rich and creamy.
  6. Garnish with a swirl of cream or a small knob of butter and a sprinkle of chopped coriander.

Sides:

  • Garlic naan or warm flatbreads
  • Steamed basmati rice with a touch of saffron or ghee
  • Cucumber raita or spiced yoghurt dip
  • Lightly pickled red onions or kachumber salad

Matches:

  • Spices like fenugreek, cumin, cinnamon
  • Cooling yoghurt and sharp pickles
  • Sweet onion chutney or mango pickle
  • Toasted cashews or almonds for crunch
Preparation Time: 15 minutes + marinating
Cooking Time: 30 minutes

Hot Tips

  • Chicken thighs are forgiving — they stay juicy even with a quick sear.
  • For extra depth, add a spoon of ground almonds to the sauce.
  • The sauce freezes well — double up and save some for another day.

Print recipe

Pairings

Red Wine

  • A soft, fruity Pinot Noir
  • Gamay or Beaujolais with gentle tannins

White Wine

  • Gewürztraminer or Riesling with a touch of sweetness
  • Chardonnay with low oak

Beer & Cider

  • Indian pale ale (IPA)
  • Crisp apple cider or wheat beer

Non-Alcoholic

  • Mango lassi
  • Chilled lime soda with salt
  • Coconut water with a squeeze of lime

Shop for Ingredients

Yorkshire Free Range Chicken Thighs 4 x 150g

Yorkshire free range boneless chicken thighs, all grain-fed, hand prepared to order, then air chilled to give you the freshest chicken possible.

£9.90

View Product

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