Butter Chicken, known in North India as Murgh Makhani, is arguably one of the most famous Indian dishes in the world. It is the epitome of comfort food from the Punjabi culinary tradition, celebrated for its incredibly rich, creamy, and velvety texture. Butter Chicken is characterized by its mild, subtly sweet, and tangy flavor profile. It is not a spicy dish, making it a perfect introduction to Indian curries for those sensitive to heat. The magic lies in the harmony of its ingredients: tender, smoky grilled chicken (tikka) bathed in a luxuriously smooth sauce of tomatoes, butter, cream, and a blend of aromatic spices.

Origin & Background:

The creation of Butter Chicken is a beloved story of innovation and avoiding waste, originating in the bustling streets of Old Delhi in the 1950s. The tale goes that the founders of the now-legendary Moti Mahal restaurant, Kundan Lal Jaggi, Kundan Lal Gujral, and Thakur Dass, were looking for a way to use leftover tandoori chicken, which would often dry out by the end of the day.

Their ingenious solution was to create a rich, gravy-based dish to rejuvenate the chicken. They simmered the leftover pieces in a tomato-based gravy enriched with butter (makhan), cream, and a few key spices. This not only made the chicken succulent again but also created an entirely new, unforgettable flavor. The dish was an instant hit. Its popularity spread from Delhi across India and, eventually, around the globe, becoming a cornerstone of Indian restaurant menus worldwide. It is a brilliant example of how necessity is the mother of invention in the culinary world.

Butter Chicken (Murgh Makhani) Recipe

This recipe breaks down the process into two main parts: marinating the chicken and making the gravy. For the best flavor, marinate the chicken for at least 4 hours, or ideally overnight.

Prep Time: 30 mins (+ marinating time)

Cook Time: 45 mins

 Serves: 4

Part 1: For the Chicken Tikka (Marination & Grilling)

Ingredients:

• 500g (1.1 lbs) boneless, skinless chicken thighs or breast, cut into 1.5-inch pieces
• ½ cup plain Greek yogurt or hung curd
• 1 tbsp ginger-garlic paste
• 1 tbsp lemon juice
• 1 tsp Kashmiri red chili powder (for color, not extreme heat)
• ½ tsp turmeric powder
• 1 tsp garam masala
• 1 tsp dried fenugreek leaves (kasuri methi), crushed
• 1 tbsp mustard oil (or any neutral oil)
• Salt to taste

For the Gravy (Makhani Sauce)

Ingredients:

• 4 tbsp butter, divided
• 1 tbsp oil
• 2 large tomatoes, puréed (about 1.5 cups of puree)
• 1 large onion, finely chopped
• 10-15 raw cashews, soaked in hot water for 20 minutes
• 1 tbsp ginger-garlic paste
• 1 tsp cumin seeds
• 1 tbsp Kashmiri red chili powder
• 1.5 tsp coriander powder
• 1 tsp garam masala
• ½ cup heavy cream (or ¼ cup cream + ¼ cup milk)
• 1 tsp sugar (to balance acidity)
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed
• Salt to taste
• Fresh cilantro, for garnish

Instructions:

1. Marinate and Cook the Chicken:

• In a large bowl, combine all the marinade ingredients: yogurt, ginger-garlic paste, lemon juice, spices, oil, and salt.
• Add the chicken pieces and mix well, ensuring each piece is coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
• When ready to cook, you have two options:
  • Grill/Broil: Preheat your oven to 200°C (400°F). Thread the chicken onto skewers and place them on a baking sheet. Grill/Broil for 15-20 minutes, turning halfway, until slightly charred and cooked through.
  • Pan-Fry: Heat 1 tbsp of oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 3-4 minutes per side until cooked through and slightly charred.
• Set the cooked chicken aside.

2. Make the Gravy:

• Soak Cashews: Soak the cashews in hot water for 20 minutes, then blend into a smooth paste. Set aside.
• Sauté Aromatics: In a large, heavy-bottomed pot or kadai, heat 2 tbsp of butter and 1 tbsp of oil over medium heat. Add the cumin seeds and let them sizzle for 30 seconds.
• Add the finely chopped onions and sauté until soft and golden brown. Add the ginger-garlic paste and cook for another minute until the raw smell disappears.
• Cook Spices: Add the Kashmiri red chili powder, coriander powder, and a pinch of salt. Stir for 30 seconds to cook the spices.
• Add Tomato & Simmer: Add the tomato puree. Be careful, as it may splatter. Cook for 8-10 minutes, stirring occasionally, until the tomato mixture thickens and the oil starts to separate from the sides.
• Blend the Gravy: Let the mixture cool slightly, then transfer it to a blender. Blend into a perfectly smooth puree. This step is crucial for the signature silky texture.
• Finish the Sauce: Return the blended puree to the pot over low heat. Add the cashew paste and stir well.
• Add the remaining 2 tbsp of butter, garam masala, sugar, and crushed kasuri methi. Stir until the butter melts.
• Add Cream & Chicken: Pour in the heavy cream and stir gently to combine. Do not boil vigorously after adding cream.
• Add the cooked chicken pieces to the gravy and simmer for 8-10 minutes on low heat, allowing the chicken to absorb the flavors.
• Taste and adjust salt and sugar if needed.

3. To Serve:

• Garnish with a drizzle of fresh cream and a generous sprinkle of chopped cilantro.
• Serve immediately with hot naan, roti, or jeera rice.

Enjoy your homemade taste of Indian restaurant glory!