Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes worldwide. This rich, creamy, and mildly spiced tomato-based curry features tender chicken pieces simmered in a luscious, buttery sauce. Originating from the kitchens of Delhi, Butter Chicken has become a global favorite for its perfect balance of flavors—tangy tomatoes, aromatic spices, and velvety cream.
The Origin of Butter Chicken
Butter Chicken was created in the 1950s by chefs at the famous Moti Mahal restaurant in Delhi. It was an innovative way to use leftover tandoori chicken by simmering it in a tomato-based gravy enriched with butter and cream. Over the years, the dish has evolved and been adapted in various ways, but its essence remains the same—a comforting, indulgent curry that pairs beautifully with naan or rice.
Key Ingredients for Butter Chicken
1. Chicken
Boneless, skinless chicken thighs or breasts are commonly used. Marinating the chicken enhances its flavor and tenderness.
2. Yogurt & Spices (For Marinade)
A mixture of yogurt, ginger, garlic, turmeric, garam masala, and chili powder helps tenderize and infuse the chicken with deep flavors.
3. Butter
A key ingredient that gives the dish its signature richness.
4. Tomatoes
Fresh tomatoes or tomato puree create the base of the curry, adding tanginess and depth.
5. Cream
Heavy cream balances the acidity of the tomatoes and gives the curry its luxurious texture.
6. Cashews or Almonds (Optional)
Blended nuts add extra creaminess and a subtle nutty flavor.
7. Ginger & Garlic
Essential aromatics that build a flavorful foundation for the curry.
8. Garam Masala & Other Spices
Aromatic Indian spices like garam masala, cumin, coriander, and red chili powder elevate the dish’s complexity.
9. Kasuri Methi (Dried Fenugreek Leaves)
Adds a unique earthy aroma and is a signature ingredient in Butter Chicken.
10. Honey or Sugar (Optional)
A small amount of sweetness balances the tangy tomatoes.
Step-by-Step Guide to Making Butter Chicken
Step 1: Marinate the Chicken
- In a bowl, mix yogurt, ginger-garlic paste, turmeric, chili powder, garam masala, and salt.
- Add chicken pieces, coat well, and let it marinate for at least 1 hour (or overnight for deeper flavor).
Step 2: Cook the Chicken
- Heat a pan with some butter and cook the marinated chicken until slightly charred.
- Remove from heat and set aside.
Step 3: Prepare the Sauce
- In the same pan, melt butter and sauté ginger, garlic, and chopped onions until soft.
- Add tomato puree and cook until the oil separates from the sauce.
- Blend the sauce for a smoother consistency (optional).
Step 4: Simmer and Finish
- Return the chicken to the pan and mix well with the sauce.
- Stir in cream and kasuri methi, and let it simmer for 5-10 minutes.
- Adjust seasoning, add honey/sugar if needed, and garnish with fresh cilantro.
Serving Suggestions
- Serve Butter Chicken hot with naan, roti, or basmati rice.
- Pair it with a side of raita or cucumber salad for a refreshing contrast.
- Garnish with extra cream and chopped cilantro for a restaurant-style presentation.
Tips for the Perfect Butter Chicken
- Use boneless chicken thighs for juicier, more tender results.
- Marinate for at least an hour to infuse maximum flavor.
- Slow-cook the tomatoes to deepen their sweetness.
- Blend the sauce for a smooth, velvety texture.
- Do not skip kasuri methi, as it gives the dish its authentic taste.
Variations of Butter Chicken
- Spicy Butter Chicken: Add extra green chilies or chili powder for more heat.
- Dairy-Free Version: Use coconut cream instead of dairy cream.
- Healthy Butter Chicken: Substitute heavy cream with Greek yogurt for a lighter version.
Conclusion
Butter Chicken is a comforting, flavorful dish that never fails to impress. Whether enjoyed at a family dinner or a festive gathering, its rich and creamy taste makes it an all-time favorite. Try this recipe and experience the magic of Butter Chicken in your own kitchen!