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Indian Butter Chicken, known as Murgh Makhani in Hindi, is one of India’s most beloved and iconic dishes. Its rich, creamy texture and delicate balance of spices make it a standout on Indian restaurant menus worldwide.
With succulent pieces of marinated chicken simmered in a luscious tomato based sauce, this dish offers a perfect fusion of flavours that appeals to both seasoned curry lovers and those new to Indian cuisine.
What Is Indian Butter Chicken?
Indian Butter Chicken is a North Indian dish that combines grilled or roasted chicken with a velvety sauce made from butter, cream, and tomatoes. The chicken is traditionally marinated in a mix of yogurt and spices before being cooked in a tandoor (a clay oven).
The magic, however, lies in the sauce. It’s a delicate blend of tangy tomatoes, fragrant spices, and rich cream that creates a harmonious balance of savoury, spicy, and slightly sweet flavours.
It’s typically enjoyed with naan, roti, or steamed basmati rice, making it a satisfying and comforting meal.
Ingredients and Taste
The key to a perfect Butter Chicken is the freshness and quality of its ingredients. The marinade for the chicken often includes yogurt, ginger, garlic, garam masala, chili powder, and lemon juice.
Once grilled or seared, the chicken is added to a sauce made from tomatoes, butter, and a touch of cream.
The sauce is seasoned with spices like cumin, coriander, and fenugreek, and sometimes finished with a splash of sugar or honey to balance the acidity of the tomatoes.
The dish is indulgent, with the butter and cream creating a luxurious texture that coats the chicken in a rich, smooth sauce. The mild spice level can be adjusted depending on preference, but the hallmark of Butter Chicken is its warmth, not overwhelming heat.
The earthy spices and sweetness from the tomatoes make for a truly comforting and memorable flavour profile.
A Taste of History
Butter Chicken was born in the bustling kitchens of New Delhi, India, in the 1950s, when the chef Kundan Lal Gujral was experimenting with ways to reuse leftover tandoori chicken.
His innovative idea was to cook the grilled chicken in a buttery tomato gravy, creating a dish that was not only flavourful but also helped to keep the chicken tender and moist. This practical solution gave rise to what is now one of the most famous Indian dishes globally.
Its popularity quickly grew, thanks to the perfect harmony of flavours that appealed to a broad audience. Butter Chicken became a staple in Indian restaurants, both within the country and abroad, earning a reputation as the go-to curry for those seeking a balance of spice, creaminess, and richness.
Over the years, it has evolved, with different regions and chefs adding their own twists, but at its core, it remains a celebration of India’s culinary artistry.
Indian Butter Chicken (Murgh Makhani) Recipe
Serves: 4 people
Ingredients:
For the chicken marinade:
- 500g boneless chicken thighs (cut into bite-sized pieces)
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp chili powder
- 1 tbsp lemon juice
- Salt to taste
For the sauce:
- 2 tbsp butter
- 1 large onion (finely chopped)
- 3 garlic cloves (minced)
- 1-inch piece of ginger (grated)
- 2 cups tomato purée
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp garam masala
- 1 tsp turmeric powder
- 1 tsp chili powder (adjust to taste)
- ½ cup heavy cream
- 1 tsp dried fenugreek leaves (kasuri methi)
- 1 tbsp sugar or honey (optional, for balance)
- Fresh cilantro (for garnish)
Directions
In a large bowl, combine the yogurt, ginger-garlic paste, cumin, coriander, chili powder, lemon juice, and salt. Add the chicken pieces, making sure they are well coated. Cover and refrigerate for at least 30 minutes or, for best results, overnight. This step helps the chicken absorb the spices and tenderize.
Preheat your oven to 200°C (390°F). Place the marinated chicken pieces on a baking tray lined with foil or parchment paper. Bake for 15–20 minutes until the chicken is cooked through and slightly charred on the edges. Set aside. Alternatively, you can cook the chicken on a stovetop grill pan for added smokiness.
In a large pan, melt 2 tablespoons of butter over medium heat. Add the finely chopped onions and sauté until golden brown, about 8–10 minutes. This forms the flavourful base of the sauce, so take your time to ensure the onions caramelize well.
Add the minced garlic and grated ginger to the onions and sauté for 1–2 minutes until fragrant. Be careful not to burn the garlic as it can turn bitter.
Add the tomato purée to the pan, followed by the cumin, coriander, garam masala, turmeric, and chili powder. Cook this mixture on medium heat for 10–15 minutes, stirring occasionally. This allows the spices to blend and the tomato to thicken into a rich sauce.
Once the sauce has thickened, add the cooked chicken pieces to the pan. Stir to coat the chicken in the sauce. Simmer for 10 minutes, allowing the flavours to meld together. If the sauce is too thick, add a splash of water or chicken broth to achieve the desired consistency.
Lower the heat and stir in the heavy cream, ensuring a smooth and creamy texture. Crush the dried fenugreek leaves between your fingers and sprinkle them into the sauce. Add sugar or honey to balance the acidity of the tomatoes if needed. Simmer for another 5 minutes.
Transfer the Butter Chicken to a serving dish and garnish with freshly chopped cilantro. Serve hot with naan, roti, or steamed basmati rice for an authentic Indian dining experience. You can also offer a side of pickles or yogurt for extra texture and flavour balance.
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