A creamy, spiced dish with a luscious tomato-based sauce, reimagined with turkey breast for a unique twist.
Ingredients
Spice Blend (dry fry and grind):
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 3 green cardamom pods
- 1 black cardamom pod (or add another 3 green cardamom pots)
- 5 whole cloves
- 1 small stick of cinnamon
- 1 dried red chili (optional, for heat)
Marinade:
- 600g turkey breast, cut into bite-sized pieces
- 150g plain yoghurt
- 1 tsp ground paprika
- 1½ tsp kashmiri chili powder (or 1 tsp chili powder)
- 1 Tbsp fresh lemon juice
- ½ tsp ground, fresh turmeric (or ½ tsp turmeric powder)
- ½ of the freshly ground spice blend
Sauce:
- 4 tbsp ghee (or a mix of butter and oil)
- 1 large onion, finely chopped
- 6 cloves fresh garlic, minced
- 1½ Tbsp fresh ginger, grated
- 1 Tbsp fresh turmeric, grated (or 1 tsp turmeric powder)
- 400g canned tomatoes, pureed
- ½ cup cashew nuts, soaked and blended into a paste
- 1 tsp garam masala
- 1 tsp ground fenugreek leaves, (kasuri methi) (or 2 tsp dry roasted fenugreek seeds)
- 2 tsp sugar (optional, for balance)
- 200ml fresh cream (or coconut cream for a dairy-free option)
- Salt to taste
Garnish:
- Fresh coriander leaves, chopped
- A drizzle of cream / yoghurt
- Dry fried cashews
- Fresh red chillies, thinly sliced
Method
Spice Blend:
Heat a dry skillet over medium heat. Toast the whole spices until aromatic (2–3 minutes), stirring to prevent burning.
Let them cool, then grind to a fine powder using a spice grinder or mortar and pestle.
Marinate the Turkey:
In a bowl, combine the turkey, yoghurt, paprika, chili powder, lemon juice, turmeric, and half of the freshly ground spices.
Mix well, cover, and refrigerate for at least 2 hours (or overnight for deeper flavour).
Cook the Turkey:
Heat a large skillet with a 2 tablespoons of ghee. Sear the marinated turkey pieces in batches until browned but not fully cooked. Set aside.
Make the Sauce:
In the same large pan, heat the rest of the ghee over medium heat. Add the onions and sauté until golden brown (8–10 minutes), scraping of all the brown bits in the pan.
Add the fresh garlic, ginger, and turmeric, and cook for 1–2 minutes until fragrant.
Stir in the pureed tomatoes, remaining ground spices, garam masala, and fenugreek leaves. Cook for 10 minutes, stirring occasionally, until the mixture thickens and deepens in colour.
Add the cashew paste and mix well. Simmer for 2–3 minutes.
Combine and Finish:
Add the seared turkey to the sauce and cook gently for 10–12 minutes until tender and fully cooked.
Stir in the cream, sugar (if using), and adjust the seasoning with salt. Simmer for another 2–3 minutes.
Serve:
Garnish with fresh coriander, chillies, cashews and a drizzle of cream or yoghurt. Serve hot with basmati rice, naan, or parathas.
Tips for Success:
Using fresh turmeric adds a bright, earthy note. Handle it with care as it stains!
Dry-frying the spices enhances their flavour—don’t skip this step.
Soaking the cashews for 15–20 minutes before blending ensures a creamy texture.
Background on butter chicken
Butter chicken, or Murgh Makhani, is one of the most iconic dishes in Indian cuisine. Its origins can be traced to the 1940s in Delhi, India, where it was created by chefs at the famous restaurant Moti Mahal. The story begins with three Punjabi restaurateurs, Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass, who fled to Delhi during the Partition of India in 1947.
The dish was born almost accidentally when leftover tandoori chicken was simmered in a rich, buttery tomato gravy. The goal was to create a moist, flavourful dish that utilised leftover chicken, as tandoori chicken can dry out if left unused. The creamy sauce, made with butter, tomatoes, and cream, gave the chicken a tender texture and a mild, slightly sweet flavour, making it appealing to a wide range of palates.
Key Features of Butter Chicken
- Tomato-Based Gravy: The sauce is made with puréed tomatoes, butter, and cream, resulting in a velvety texture.
- Mild Spices: Unlike some Indian dishes, butter chicken uses mild spices like garam masala, coriander, and turmeric, making it less intense than other curries.
- Tandoori Influence: The chicken is often marinated in yogurt and spices before being cooked, retaining its tandoori roots.
- Global Appeal: It is a favourite in Indian restaurants worldwide, often paired with naan or rice.
Butter chicken’s rise in popularity coincided with the globalisation of Indian cuisine, becoming a staple in Indian restaurants around the world. It is often considered a gateway dish for those new to Indian food due to its mild and creamy flavour profile. While its preparation varies regionally and internationally, its core essence remains true to the original creation.
