Introduction
Butter Chicken, or Murgh Makhani, is arguably the most beloved Indian dish globally. Originating in the 1950s at the Moti Mahal restaurant in Delhi, this dish was created by accident when chefs mixed leftover tandoori chicken with a tomato and butter-rich gravy. What makes it special is the perfect balance of tanginess from the tomatoes, sweetness from the cream, and smokiness from the marinated chicken. It is the ultimate comfort food—creamy, rich, and surprisingly easy to master at home.
Ingredients
- For the Chicken Marinade:
- 500 g (1.1 lbs) Boneless Chicken Thighs, cubed
- 120 g (1/2 cup) Plain Yogurt
- 1 tbsp Ginger-Garlic Paste
- 1 tsp Kashmiri Chili Powder (or Paprika)
- 1/2 tsp Turmeric Powder
- Salt to taste
- For the Sauce (Makhani Gravy):
- 60 g (4 tbsp) Unsalted Butter
- 1 tbsp Vegetable Oil
- 1 medium Yellow Onion, finely chopped
- 2 tsp Ginger-Garlic Paste
- 400 g (14 oz) Crushed Tomatoes (or Tomato Purée)
- 50 g (1/4 cup) Cashews (for thickening)
- 1 tsp Garam Masala
- 1 tsp Sugar
- 1/2 tsp Kasuri Methi (Dried Fenugreek Leaves)
- For Finishing:
- 120 ml (1/2 cup) Heavy Cream (35% fat)
- 1 tbsp Extra Butter
Step-by-step Preparation
- Marinate the Chicken (30 minutes minimum): In a large bowl, combine the chicken cubes with all marinade ingredients. Mix well, cover, and refrigerate for at least 30 minutes, or ideally 4 hours, to allow the yogurt to tenderize the meat.
- Cook the Chicken (10-12 minutes): Preheat a large pan or skillet over medium-high heat with 1 tbsp of oil. Cook the marinated chicken pieces in batches until nicely browned and fully cooked through. Set aside. *Tip: Do not overcrowd the pan; this ensures the chicken sears rather than steams.*
- Prepare the Gravy Base (15 minutes): In the same pan, melt the 4 tbsp of butter. Add the chopped onion and sauté until translucent (about 5 minutes). Add the ginger-garlic paste and cook for 1 minute until fragrant. Stir in the tomatoes, cashews, garam masala, and sugar. Bring to a simmer.
- Simmer and Blend (10 minutes): Cover the sauce and simmer on low heat for 10 minutes, allowing the flavors to meld and the cashews to soften. Transfer the entire mixture to a high-speed blender or use an immersion blender until the gravy is perfectly smooth. *Tip: Blending is essential for that signature smooth, restaurant-style texture. Strain the sauce back into the pan if necessary.*
- Finish the Dish (5 minutes): Add the cooked chicken back into the smooth gravy. Stir in the heavy cream and the extra tablespoon of butter. Crush the Kasuri Methi between your palms and sprinkle it into the curry. Simmer gently for 2-3 minutes until heated through. Do not boil once the cream is added.
Nutritional Information
A standard serving (approximately 300g) of Butter Chicken contains roughly 450-550 calories, depending on the amount of cream used. It is rich in high-quality protein from the chicken (around 35g per serving) and healthy fats. While high in saturated fat due to the butter and cream, it provides essential vitamins like Vitamin A and antioxidants from the tomato base. Enjoy in moderation as part of a balanced diet.
Storage
Butter Chicken stores exceptionally well due to its rich, creamy base. Store leftovers in an airtight container in the refrigerator for 3 to 4 days. It can also be frozen for up to 3 months. When reheating, thaw overnight if frozen, and reheat gently on the stovetop over low heat, adding a splash of milk or water if the sauce appears too thick. Avoid high heat as this can cause the cream to separate.
Conclusion
This homemade Murgh Makhani delivers the authentic, luxurious taste you crave. Serve this rich curry hot alongside fluffy Basmati rice, soft garlic naan bread for dipping, and a side of cooling raita (yogurt dip). For a spicier kick, add a pinch of cayenne pepper to the gravy base. This recipe is perfect for entertaining or simply treating yourself to a comforting, memorable Indian feast.