Butter Chicken, also known as Murgh Makhani, is one of the most beloved dishes in Indian cuisine, admired for its rich, creamy texture and irresistible aroma. Originating in the 1950s at the famous Moti Mahal restaurant in Delhi, this dish was born out of a creative solution to repurpose leftover tandoori chicken by simmering it in a luxurious tomato, butter, and cream sauce. Over the decades, it has become an international icon of Indian flavors, loved by food enthusiasts across the globe.
What makes Butter Chicken truly special is the harmony of its flavors — the smokiness of marinated and grilled chicken, the tang of ripe tomatoes, the warmth of traditional spices, and the smoothness of butter and cream. Unlike some fiery curries, Murgh Makhani offers a mild yet flavorful profile, making it appealing to a wide range of palates.
Often paired with naan, roti, or fragrant basmati rice, Butter Chicken is a centerpiece in both everyday meals and grand feasts. Its vibrant orange-red hue and velvety sauce capture the essence of North Indian culinary artistry, turning every bite into a comfort-filled experience. For many, it’s more than just a dish — it’s a celebration of taste, tradition, and togetherness.
Butter Chicken
Butter Chicken is one of India’s most iconic dishes. This luscious curry features tender, marinated chicken pieces cooked in a rich tomato-based gravy infused with butter, cream, and a blend of aromatic spices. The chicken is traditionally first roasted or grilled to give a smoky flavor before being simmered in the velvety sauce. Balanced in spice and creaminess, Butter Chicken pairs beautifully with naan, roti, or fragrant basmati rice.
Butter Chicken recipe in the structured format you’ve been following:
For Chicken Marinade
For Gravy
For Garnish
Instructions
Now step-by-Step Cooking Process
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Step 1 – Marinate the Chicken
- In a bowl, mix yogurt, ginger-garlic paste, red chili powder, turmeric, garam masala, lemon juice, and salt.
- Add chicken pieces, coat well, cover, and refrigerate for at least 1 hour (preferably overnight).
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Step 2 – Cook the Chicken
- Grill or pan-fry the marinated chicken on high heat until slightly charred and cooked 80%. Set aside.
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Step 3 – Prepare the Gravy
- In a heavy-bottom pan, heat butter and oil. Add onions and sauté until golden.
- Add ginger-garlic paste, cook until fragrant.
- Add tomato puree, red chili powder, turmeric, coriander powder, and salt. Cook until oil separates.
- Blend soaked cashews into a smooth paste and add to the gravy. Stir well.
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Step 4 – Combine Chicken and Gravy
- Add grilled chicken pieces to the gravy.
- Sprinkle garam masala, crushed kasuri methi, and pour in fresh cream.
- Simmer on low heat for 10 minutes to allow flavors to blend.
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Step 5 – Garnish & Serve
- Garnish with cream and coriander leaves.
- Serve hot with naan, roti, or basmati rice.
