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Butter Chicken (Murgh Makhani)
Medium 30 min prep 40 min cook 6 servings

Butter Chicken (Murgh Makhani)

Butter Chicken (Murgh Makhani) preparation

Introduction

What to expect

Tandoori chicken pieces simmered in a velvety tomato-butter-cream sauce.

The story

Behind the recipe

Butter chicken, or murgh makhani, was developed by Indian chefs Kundan Lal Gujral and Kundan Lal Jaggi. It was reportedly created by chance by combining leftover tandoori chicken with a tomato sauce rich in butter. The dish was popularized by their Moti Mahal restaurant in Delhi in the 1950s, though some accounts suggest it originated in Peshawar even earlier. Butter chicken has since become a staple of Delhi cuisine and is found in Indian restaurants worldwide. It is sometimes confused with chicken tikka masala.

Method

Instructions

  1. 1

    Marinate chicken in yogurt and spices for at least 30 minutes.

  2. 2

    Grill or broil chicken until charred and cooked through, then cut into pieces.

  3. 3

    Melt butter in a large pan and saute ginger-garlic paste until fragrant.

  4. 4

    Add tomato puree and spices, simmering for 15 minutes.

  5. 5

    Stir in cream and simmer until the sauce thickens slightly.

  6. 6

    Add cooked chicken and simmer together for 10 minutes.

  7. 7

    Finish with a pat of butter and a sprinkle of fenugreek leaves if available.

  8. 8

    Serve with naan or basmati rice.

Adaptations

Variations & suggestions

Swap boneless chicken thighs for the breasts if you prefer richer, more forgiving meat; paneer or chickpeas work well for a vegetarian take.

For a lighter sauce, replace up to half the cream with full-fat coconut milk or plain whole-milk yogurt.

Make ahead: the sauce (without cream) can be refrigerated for up to 3 days; add the cream and chicken when reheating.

Serve with garlic naan, steamed basmati rice, or a crisp kachumber salad to cut the richness.

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