Butter Chicken
Murgh Makhani: The Creamy Embrace of India
If there's a dish capable of converting skeptics into devotees of Indian cuisine, it's Butter Chicken. Born in 1950s Delhi at the legendary Moti Mahal restaurant, this recipe is the result of a happy accident: what to do with leftover tandoori chicken? Submerge it in a sauce of tomato, butter, and cream, of course. The rest is culinary history.
recipe.ingredients
- 700g boneless chicken thighsThighs stay juicier than breast
- 150g Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 80g butterYes, real butter. It's Butter Chicken.
- 1 large onion, finely chopped
- 4 garlic cloves, made into paste
- 20g fresh ginger, grated
- 400g crushed tomatoes
- 250ml heavy cream
- 1 tablespoon honey or sugar
- 1 teaspoon kasuri methiDried fenugreek leaves (optional but recommended)
- Salt to taste
recipe.nutrition
Per serving
490
recipe.calories
38g
recipe.protein
12g
recipe.carbs
32g
recipe.fat
recipe.history
Butter Chicken was invented in Delhi in the 1950s by Kundan Lal Gujral, founder of Moti Mahal restaurant. Originally created to repurpose leftover tandoori chicken, the dish became a global phenomenon and is now one of the most ordered Indian dishes worldwide.
recipe.preparation
- 1
Marinate chicken pieces with yogurt, lemon, half the garam masala, turmeric, cumin, chili and salt. Cover and refrigerate minimum 1 hour, ideally 4 hours or overnight.
- 2
Preheat oven to 220°C/425°F. Place marinated chicken on a baking tray and roast for 15-20 minutes until slightly charred at the edges. This step is crucial: we want that smoky tandoor flavor.
- 3
Meanwhile, in a large pan, melt butter over medium heat. Add onion and cook 8-10 minutes, stirring occasionally, until very soft and lightly golden.
- 4
Add garlic and ginger, cook 2 more minutes until the aroma is irresistible. Add crushed tomatoes, remaining garam masala, and simmer for 15 minutes.
- 5
Blend the sauce until completely smooth. Use an immersion blender directly in the pan. We want an absolutely silky texture.
- 6
Return sauce to pan over low heat. Add cream, honey and fenugreek leaves (if using), crushing them between your fingers. Cook 5 minutes.
- 7
Add the roasted chicken and let everything cook together for 10 minutes, until chicken absorbs the sauce flavors and sauce reaches perfect consistency.
- 8
Adjust salt, add one last tablespoon of butter for extra shine, and serve immediately with basmati rice or warm naan.
recipe.modeChef
The secret of the best restaurants
The world's best Butter Chicken shares something in common: layers of flavor built with patience and impeccable technique.
- Use clarified butter (ghee) to cook the onion—it adds an incomparable nutty flavor.
- Add a teaspoon of cashew paste (soaked and blended cashews) to the sauce for superior creaminess.
- A touch of rose water at the end elevates the dish to another sensory dimension.
- Serve with a garnish of red onion pickled in red wine vinegar with a little sugar.
recipe.tips
- •If the sauce is too acidic, add more honey or sugar to balance.
- •Chicken can marinate up to 24 hours. The longer, the deeper the flavor.
- •For a healthier version, substitute cream with Greek yogurt mixed with a little milk.
- •Fenugreek leaves (kasuri methi) are the secret ingredient that distinguishes a good Butter Chicken from an extraordinary one. Find them in Asian grocery stores.
recipe.specialTrick
The true secret of a memorable Butter Chicken is in the double cooking of the chicken: first in the oven to achieve that slightly charred exterior, then a gentle bath in the creamy sauce. This technique creates a texture contrast that makes each bite a small revelation.
recipe.faq
Butter Chicken has a creamier, milder sauce with more butter and cream. Tikka Masala tends to be spicier with a tomato-forward flavor. Both use marinated chicken but Butter Chicken's sauce is silkier.
Yes! Substitute with full-fat coconut milk, cashew cream, or Greek yogurt mixed with a little milk for a lighter version.
Minimum 1 hour, but 4-24 hours is ideal for deeper flavor penetration. The yogurt tenderizes the meat while spices infuse it.
Kasuri methi are dried fenugreek leaves. They add an earthy, slightly bitter flavor that's signature to authentic Butter Chicken. Highly recommended but optional.
