Butter Chicken, or Murgh Makhani, was born in Delhi’s Moti Mahal restaurant in the 1950s, when leftover tandoori chicken was simmered in a velvety tomato-butter sauce. What started as a chef’s experiment soon became a global icon of Indian cuisine. The dish perfectly balances smoky, marinated chicken with a rich, creamy curry that’s both comforting and celebratory.
If you’ve ever enjoyed Indian food, chances are you’ve come across this flavorful dish. But nothing matches the flavor of making it yourself, where the aromas of cumin, ginger, and cardamom fill your kitchen. This is the kind of dish that wins over spice-lovers and mild-palate eaters alike.
Why you’ll love this
- Rich, creamy, and packed with flavor
- Tastes like your favorite Indian restaurant dish
- Marinated chicken that’s juicy and tender
- Perfect with rice, naan, or parathas
Butter Chicken (Murgh Makhani)
Ingredients
For the chicken marinade:
- 1½ lbs 700 g boneless chicken thighs or breasts, cut into chunks
- ½ cup 120 g plain yogurt
- 1 tablespoon lemon juice
- 1½ teaspoon ground cumin
- 1½ teaspoon garam masala
- 1 teaspoon chili powder or Kashmiri chili for milder heat + color
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 2 garlic cloves minced
- 1- inch piece ginger grated
For the sauce:
- 3 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion finely chopped
- 3 garlic cloves minced
- 1 tablespoon fresh ginger grated
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon chili powder adjust to taste
- 2 cups 480 g tomato puree
- 1 cup 240 ml heavy cream
- 1 teaspoon sugar optional, to balance acidity
- ½ cup 120 ml water or chicken stock
- Salt to taste
- Fresh coriander chopped, for garnish
Instructions
- Marinate the chicken: In a bowl, mix yogurt, lemon juice, cumin, garam masala, chili powder, turmeric, salt, garlic, and ginger. Add chicken and coat well. Cover and refrigerate 30 minutes (or overnight for best flavor).
- Cook the chicken: Heat oil in a large pan. Add marinated chicken pieces and cook 5–6 minutes until browned and just cooked through. Remove and set aside.
- Start the sauce: In the same pan, melt butter. Add onion and cook 6–7 minutes until soft and golden. Stir in garlic, ginger, coriander, garam masala, and chili powder. Cook 1–2 minutes until fragrant.
- Add tomato base: Stir in tomato puree and simmer 10–12 minutes until slightly thickened.
- Finish the sauce: Pour in cream, sugar (if using), and water or stock. Stir well and simmer gently for 5 minutes.
- Combine: Add cooked chicken back to the pan. Simmer 5–10 minutes until the chicken is tender and coated in sauce. Adjust seasoning.
- Serve: Garnish with fresh coriander. Serve hot with naan, roti, or basmati rice.
Notes
- Substitute chicken with paneer or tofu for a vegetarian version.
- Use coconut milk instead of cream for a dairy-free option.
- Char the chicken on high heat or grill for authentic smoky flavor.
- Use ripe tomatoes or canned puree for a naturally sweet sauce.
- Sauce can be made 2 days ahead and refrigerated.
- Store leftovers in the fridge for 3 days or freeze for 1 month.
- Pair with garlic naan, jeera rice, or parathas.
- For a fusion twist, try it over pasta or baked potatoes.
- Add fenugreek leaves (kasuri methi) for a restaurant-style finish.
- Stir in a dash of honey for a subtle sweetness.
- Spice it up with green chilies for extra heat.
Nutrition
FAQs
What cut of chicken works best for Butter Chicken?
Chicken thighs are best as they stay juicy, but chicken breasts also work if marinated well.
Can I make Butter Chicken without cream?
Yes—use coconut milk or cashew cream for a lighter or dairy-free version.
How do I get the smoky flavor at home?
Grill the chicken or use the “dhungar” method: infuse with charcoal smoke before serving.
Is Butter Chicken the same as Chicken Tikka Masala?
They’re similar but not identical. Butter Chicken is creamier and slightly sweeter, while Tikka Masala is spicier with a more tomato-forward flavor.
Can I cook Butter Chicken in an Instant Pot?
Yes, sauté the base in the pot, then pressure cook chicken and sauce together for about 8 minutes.
Butter chicken is a global favorite because it strikes the perfect balance; rich but not heavy, spiced but not overwhelming. It’s the kind of dish that makes you want extra naan just to scoop up the sauce. I love it for family meals, but it’s just as good when you’re cooking to impress.
If you try Murgh Makhani, let me know how it went in the comments. And if you enjoy Indian and Indian-inspired cooking, follow Beyond Chutney for more:
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