Butter Chicken

Butter Chicken

Butter Chicken

Murgh makhani — grilled tandoor chicken folded into a velvety, brick-orange tomato-butter-cream sauce with fenugreek leaves, cardamom, and a generous hand of butter and fresh cream. Created at Moti Mahal in Old Delhi in the 1950s when leftover tandoori chicken was simmered in a tomato-cream gravy to keep it from drying out. Now one of the most recognisable dishes in the world, eaten with naan or rice. The Delhi original is mildly spiced, deeply buttery, and faintly smoky from the tandoor char.

Cuisines

Mughlai Punjabi Delhi Indian

Best for

Lunch Dinner

Recipe

Prep: 30 min Cook: 45 min Total: 75 min 2-3 servings

Ingredients

300 grams chicken breast, boneless and skinless
1 cup plain yogurt
1 tablespoon lemon juice
1 teaspoon red chili powder
1 teaspoon turmeric powder
1 teaspoon garam masala
1 teaspoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
2 tablespoons butter
1 tablespoon oil
1 cup tomato puree
1 teaspoon sugar
1/2 cup heavy cream
1 tablespoon kasuri methi (dried fenugreek leaves)
1 inch ginger, grated
3 cloves garlic, minced
1 medium onion, finely chopped
Salt to taste
Fresh coriander leaves, for garnish

Instructions

  1. 1 Cut the chicken into bite-sized pieces.
  2. 2 In a bowl, mix yogurt, lemon juice, red chili powder, turmeric powder, garam masala, coriander powder, cumin powder, and salt.
  3. 3 Add the chicken pieces to the marinade, mix well, and let it marinate for at least 30 minutes or overnight in the refrigerator.
  4. 4 Heat oil and 1 tablespoon of butter in a pan over medium heat.
  5. 5 Add the chopped onion and sauté until golden brown.
  6. 6 Add ginger and garlic, and sauté for another minute.
  7. 7 Add tomato puree and cook until the oil separates from the mixture.
  8. 8 Stir in sugar, and add the marinated chicken pieces.
  9. 9 Cook the chicken until it is fully cooked and tender.
  10. 10 Reduce the heat and stir in the heavy cream.
  11. 11 Sprinkle kasuri methi over the top and mix well.
  12. 12 Add the remaining butter and let it melt into the sauce.
  13. 13 Adjust salt to taste and simmer for a few more minutes.
  14. 14 Garnish with fresh coriander leaves before serving.

Tips

For a smoky flavor, you can char the marinated chicken pieces on a grill or in a hot pan before adding them to the sauce.