Butter Chicken (Murgh Makhani)
Butter chicken, or Murgh Makhani, is one of India’s most beloved culinary exports, believed to have originated in the 1950s at the Moti Mahal restaurant in Delhi. The story goes that chefs there didn’t want to waste leftover tandoori chicken, so they simmered it in a rich, buttery tomato gravy — and a global favorite was born. Today it’s famous not just in Delhi and across North India, but on restaurant menus worldwide, prized for its velvety texture, mild sweetness, and smoky char from the tandoor.
Ingredients
| Ingredient | Quantity | For |
|---|---|---|
| Chicken (boneless, thigh preferred) | 500g | Marination |
| Yogurt (thick) | 1/2 cup | Marination |
| Ginger-garlic paste | 1.5 tbsp | Marination |
| Red chili powder | 1 tsp | Marination |
| Garam masala | 1/2 tsp | Marination |
| Lemon juice | 1 tbsp | Marination |
| Salt | To taste | Marination |
| Butter | 3 tbsp | Gravy |
| Oil | 1 tbsp | Gravy |
| Onion (chopped) | 1 medium | Gravy |
| Tomato puree | 1.5 cups | Gravy |
| Cashew paste | 2 tbsp | Gravy |
| Kashmiri red chili powder | 1 tsp | Gravy |
| Garam masala | 1/2 tsp | Gravy |
| Kasuri methi (dried fenugreek) | 1 tsp | Gravy |
| Fresh cream | 1/4 cup | Gravy |
| Sugar | 1/2 tsp | Gravy |
| Salt | To taste | Gravy |
Cooking Steps
- Marinate chicken pieces in yogurt, ginger-garlic paste, chili powder, garam masala, lemon juice, and salt. Rest for at least 1 hour (ideally overnight in the fridge).
- Grill, pan-sear, or bake the marinated chicken until lightly charred and cooked through; set aside.
- Heat butter and oil in a pan; sauté chopped onions until soft and translucent.
- Add tomato puree and cook until the raw smell disappears and oil starts to separate.
- Stir in cashew paste, Kashmiri chili powder, and salt; cook for 3-4 minutes.
- Blend the gravy smooth (optional, for a silkier texture), then return it to the pan.
- Add the cooked chicken pieces and simmer for 8-10 minutes so the flavors meld.
- Stir in garam masala, crushed kasuri methi, and sugar to balance acidity.
- Finish with fresh cream and a final knob of butter; simmer 2 more minutes.
- Garnish with a swirl of cream and fresh coriander leaves before serving.
Serving Style
Serve butter chicken hot in a shallow bowl or kadhai, garnished with a cream swirl and coriander. It pairs classically with butter naan, tandoori roti, or steamed basmati rice, alongside a side of sliced onions and lemon wedges.
FAQs
Yes — pan-searing or baking the marinated chicken at high heat gives a similar charred flavor.
Butter chicken has a sweeter, butter-and-cream-forward gravy, while tikka masala is spicier and tomato-forward with less butter.
Reduce butter and cream, or substitute cream with cashew paste and a little milk for a lighter version.
It keeps well in the fridge for 2-3 days and actually tastes better the next day as flavors deepen.
Yes, though boneless thigh pieces cook faster and stay juicier in the gravy.