Butter Chicken
The crown jewel of Punjabi cuisine - tender chicken in a rich, creamy tomato sauce that has captured hearts worldwide.
Prep Time
20 mins + marinating
Cook Time
45 mins
Servings
4-6 people
Difficulty
Medium
Ingredients
For the Marinade
For the Sauce
Instructions
Marinate the Chicken
2+ hoursIn a large bowl, combine yogurt, lemon juice, and all marinade spices. Add chicken pieces and coat well. Cover and refrigerate for at least 2 hours, preferably overnight for best results.
Cook the Chicken
10 minsHeat oil in a large pan over high heat. Remove chicken from marinade, shaking off excess. Cook chicken in batches until charred and cooked through, about 4-5 minutes per side. Set aside.
Prepare the Sauce Base
12 minsIn the same pan, melt butter with oil over medium heat. Add onions and cook until golden brown, about 8-10 minutes. Add garlic, ginger, and green chilies. Saute for 2 minutes until fragrant.
Add Tomatoes and Spices
20 minsPour in tomato puree and add Kashmiri chili powder. Cook on medium heat for 15-20 minutes, stirring occasionally, until the sauce thickens and oil separates from the masala.
Finish with Cream
5 minsReduce heat to low. Stir in heavy cream, garam masala, and kasuri methi (crush between palms before adding). Add honey and salt to taste. Simmer for 5 minutes.
Combine and Serve
10 minsAdd the cooked chicken to the sauce. Simmer for 8-10 minutes, allowing the chicken to absorb the flavors. Garnish with fresh coriander, a swirl of cream, and serve hot with naan or rice.
Chef's Tips
- Use Kashmiri red chili for color without too much heat
- Marinating overnight makes the chicken incredibly tender
- Crush kasuri methi between your palms to release its aroma
- Let the sauce simmer low and slow for the best flavor
- Add a touch of honey to balance the tomato acidity
The Story Behind Butter Chicken
Butter Chicken, or Murgh Makhani, was born in the 1950s at Moti Mahal restaurant in Delhi. The legendary dish was created by Kundan Lal Gujral, who used leftover tandoori chicken in a rich tomato and butter gravy. What started as a way to use leftovers became one of the most beloved dishes in Indian cuisine.
The dish represents the essence of Punjabi cooking - bold flavors, generous use of butter and cream, and a perfect balance of spices. Today, Butter Chicken has traveled far beyond India's borders, finding its way onto menus in restaurants across the globe, each adding their own regional twist while honoring the original.