Introduction
Butter Chicken, or Murgh Makhani, is perhaps the most internationally recognized Indian dish. This creamy, mildly spiced curry features tender chicken pieces simmered in a tomato-based sauce enriched with butter and cream. It is a celebratory dish, often enjoyed in restaurants worldwide, but it also has its roots in home cooking.
History
The dish was created in the 1950s at the famous Moti Mahal restaurant in Delhi. The chefs there developed Butter Chicken as a way to use leftover tandoori chicken by simmering it in a rich tomato-butter sauce. The innovation gave birth to a dish that became emblematic of North Indian cuisine.
Cultural Context
Butter Chicken embodies the fusion of traditional Indian spices with a smooth, luxurious texture that appeals to global palates. While it is a festive dish in India, it has become a go-to choice for those new to Indian food abroad. It’s often paired with naan or rice, and its popularity has made it a universal Indian comfort food.
Ingredients and Substitutions
Traditionally made with tandoori chicken, you can use regular grilled or pan-fried chicken. Tomatoes form the gravy’s base, while butter and cream provide richness. Spices like garam masala, kasuri methi (dried fenugreek leaves), and chili powder balance the flavors. For a lighter version, substitute cream with cashew paste or coconut milk.
Cooking Tips
To achieve restaurant-style flavor, char or grill the chicken before adding it to the curry. Slow cooking allows the flavors to deepen, and adding butter at the end enhances the dish’s signature richness. A dollop of cream on top before serving creates a striking presentation.
Serving Suggestions
Butter Chicken pairs beautifully with naan, paratha, or fragrant basmati rice. A side of cucumber salad or onion rings balances the richness of the curry.
Butter Chicken (Murgh Makhani)
Description
A luxurious tomato-butter curry with tender chicken pieces.
Main Ingredients
Instructions
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Marinate chicken with spices and yogurt.
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Grill or pan-fry chicken until slightly charred.
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Heat butter and oil in a pan.
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Saute onions, ginger, and garlic until golden.
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Add tomatoes and cook until oil separates.
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Stir in cashew paste, cream, and spices.
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Simmer chicken pieces in the sauce for 20 minutes.
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Garnish with cream and cilantro.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 32g50%
- Total Carbohydrate 20g7%
- Protein 36g72%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Serve with butter naan for a classic experience.
