Butter Chicken
History
Butter chicken (Murgh Makhani) was invented in the 1950s at the Moti Mahal restaurant in Delhi by Kundan Lal Jaggi. It was created to use leftover tandoori chicken by simmering it in a rich tomato-butter gravy.
This dish became an instant hit and has since become one of the most popular Indian dishes worldwide, known for its creamy, mildly spiced tomato-based curry.
Ingredients
For the Chicken
- 1 lb chicken, boneless and cubed
- 1/2 cup yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- 2 tbsp lemon juice
- Salt to taste
For the Gravy
- 3 tomatoes, pureed
- 1 onion, pureed
- 3 tbsp butter
- 1/2 cup cream
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp garam masala
- 1 tsp kasuri methi (dried fenugreek)
- Sugar and salt to taste
Cooking Utensils
Instructions
Marinate Chicken
Mix chicken with yogurt, ginger-garlic paste, spices, and lemon juice. Marinate for 30 minutes.
Cook Chicken
Heat 1 tbsp butter and cook marinated chicken until done. Set aside.
Prepare Gravy Base
Heat remaining butter. Sauté ginger-garlic paste, then add tomato and onion puree.
Cook Gravy
Add spices, salt, and sugar. Cook until oil separates and gravy thickens.
Add Cream
Reduce heat and add cream. Mix well and simmer for 2-3 minutes.
Combine Chicken
Add cooked chicken to the gravy. Simmer for 5 minutes to absorb flavors.
Finish with Kasuri Methi
Crush kasuri methi between palms and add to the curry. Mix well.
Serve
Garnish with cream and serve hot with naan, roti, or rice.
Video Tutorial
Pro Tips
Marination Time
Longer marination makes chicken more tender and flavorful.
Cooking Temperature
Cook chicken on medium heat to avoid burning and ensure even cooking.
Kasuri Methi
Crush dried fenugreek leaves before adding to release maximum flavor.
