What is Butter Chicken?
Butter Chicken, or "Murgh Makhani," is one of the most popular Indian dishes worldwide. Originating in Delhi, it was developed in the 1950s by the chefs of Moti Mahal restaurant. It is a rich, creamy, and mildly spiced curry made with marinated and grilled chicken pieces simmered in a tomato-based sauce that’s enriched with butter and cream. The dish’s signature flavor comes from the blend of aromatic spices like garam masala, fenugreek, and the balance between tangy tomatoes and the richness of butter and cream. Butter Chicken is best served with naan, roti, or basmati rice.
Butter Chicken Recipe
Ingredients:
For the Chicken Marinade:
- 500g boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup plain yogurt
- 1 tbsp lemon juice
- 2 tsp ginger-garlic paste
- 1 tsp red chili powder (adjust to taste)
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tbsp oil
- Salt to taste
For the Curry:
- 2 tbsp butter (divided)
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 tsp ginger-garlic paste
- 2-3 tomatoes, pureed
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp red chili powder
- 1 tsp garam masala
- 1/2 tsp fenugreek leaves (kasuri methi), crushed
- 1/2 cup fresh cream
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
Step 1: Marinate the Chicken- In a bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, garam masala, turmeric, oil, and salt.
- Add the chicken pieces and coat them well in the marinade. Cover and refrigerate for at least 1 hour (or overnight for best results).
Step 2: Cook the Chicken
- Heat a grill pan or non-stick skillet over medium heat.
- Cook the marinated chicken until it's slightly charred and cooked through. You can also bake it in a preheated oven at 200°C (400°F) for 15-20 minutes.
- Once cooked, set the chicken aside.
Step 3: Prepare the Curry
- In a large pan, heat 1 tbsp butter and 1 tbsp oil.
- Add the chopped onions and sauté until golden brown.
- Add ginger-garlic paste and cook for another 1-2 minutes.
- Stir in the pureed tomatoes and cook for 7-8 minutes until the tomato mixture thickens and releases oil.
- Add cumin powder, coriander powder, red chili powder, and garam masala.
- Stir and cook for 2-3 minutes.
- Add the cooked chicken to the sauce and stir to coat the chicken in the spices. Pour in 1/2 cup of water (or adjust for desired consistency), bring it to a simmer, and cook for 10 minutes.
Step 4: Add Butter and Cream
- Stir in the remaining 1 tbsp butter, crushed fenugreek leaves, and fresh cream.
- Mix well and simmer for another 2-3 minutes until the sauce is rich and creamy.
- Taste and adjust seasoning as needed.
Step 5: Garnish and Serve
- Garnish with fresh coriander leaves.
- Serve hot with naan, roti, or basmati rice.