Introduction
Butter Chicken, also known as Murgh Makhani, is one of the most beloved Indian dishes around the world. Its rich, creamy tomato-based gravy, infused with aromatic spices and tender pieces of marinated chicken, has won the hearts of food lovers across continents. Originating in the bustling kitchens of Delhi, this dish perfectly balances tanginess, sweetness, and warmth, making it a go-to comfort meal for both Indian cuisine enthusiasts and newcomers alike. Whether served with fluffy basmati rice, naan bread, or enjoyed on its own, Butter Chicken offers an indulgent culinary experience that’s hard to resist.
The History
Butter Chicken traces its roots back to the 1950s in Delhi, India, where it was invented by Kundan Lal Gujral, a pioneering chef and founder of the legendary restaurant Delhi’s Moti Mahal. The story goes that leftover tandoori chicken was being wasted at the restaurant, prompting Gujral to find a creative solution. He decided to simmer the leftover chicken in a rich, buttery tomato gravy infused with cream, honey, and a blend of spices. This ingenious creation not only reduced waste but also gave birth to what would become a global sensation. Over time, the dish evolved, adapting to various regional palates while maintaining its core essence. Today, Butter Chicken is not just a staple in Indian restaurants worldwide but also a symbol of innovation in Indian culinary tradition.
Ingredients Breakdown
The magic of Butter Chicken lies in the harmony of its ingredients. Each component plays a vital role in building the complex layers of flavor that define the dish:
- Chicken: Boneless, skinless chicken thighs or breast are typically used for their tenderness and ability to absorb marinade flavors.
- Yogurt: Acts as a tenderizer and adds tanginess to the marinade.
- Lemon Juice: Enhances the tang and helps break down proteins in the chicken.
- Ginger-Garlic Paste: Provides a warm, pungent base essential to Indian cooking.
- Spices (Garam Masala, Turmeric, Cumin, Coriander): Create depth and complexity in both the marinade and sauce.
- Tomatoes: Fresh or canned crushed tomatoes form the acidic base of the gravy.
- Butter and Cream: Give the sauce its signature richness and velvety texture.
- Kashmiri Red Chili Powder: Adds vibrant color without excessive heat.
- Honey or Sugar: Balances the acidity of tomatoes.
- Fresh Cilantro: Offers a bright, herbal finish.
- Onions and Cashews (optional): Sometimes blended into the sauce for added creaminess and body.
These ingredients work in unison to create a luxurious, well-balanced curry that is neither too spicy nor overly heavy—a hallmark of authentic Butter Chicken.
Step-by-Step Recipe
- Marinate the Chicken: In a large bowl, combine 500g boneless chicken with ½ cup plain yogurt, 1 tbsp ginger-garlic paste, 1 tsp lemon juice, ½ tsp turmeric, 1 tsp garam masala, ½ tsp cumin, ½ tsp coriander, ½ tsp Kashmiri chili powder, and salt to taste. Mix well, cover, and refrigerate for at least 1 hour (overnight for best results).
- Cook the Chicken: Preheat oven or grill to 200°C (400°F). Thread marinated chicken onto skewers or place on a baking tray. Cook for 15–20 minutes until lightly charred and cooked through. Alternatively, use a grill pan. Set aside.
- Prepare the Gravy Base: In a heavy-bottomed pan, melt 3 tbsp butter over medium heat. Add 1 finely chopped onion and sauté until golden brown (about 8–10 minutes). Stir in 1 tbsp ginger-garlic paste and cook for another minute.
- Add Tomatoes: Pour in 2 cups of crushed tomatoes (canned or fresh puréed). Cook for 10–12 minutes, stirring occasionally, until the oil begins to separate from the mixture.
- Blend the Sauce: Allow the mixture to cool slightly, then transfer to a blender and puree until smooth. Return to the pan.
- Build Flavor: Add 1 tsp garam masala, ½ tsp cumin, ½ tsp coriander, ¼ tsp turmeric, ½ tsp Kashmiri chili powder, and salt to taste. Stir well and cook for 2 minutes to toast the spices.
- Add Cream and Butter: Stir in ¼ cup heavy cream and 2 tbsp butter. Simmer gently for 5 minutes to meld flavors.
- Add Chicken: Gently fold in the grilled chicken pieces. Simmer for another 10–15 minutes on low heat to allow the chicken to absorb the sauce.
- Final Touches: Add 1 tsp honey or sugar to balance acidity. Stir in 2 tbsp fresh cream and garnish with chopped cilantro.
- Serve Hot: Enjoy with naan, roti, or steamed basmati rice.
Tips
- Use Chicken Thighs: They stay juicier during grilling and simmering compared to breast meat.
- Don’t Skip the Marinade: At least 1 hour is essential; overnight marination significantly enhances flavor.
- Char the Chicken Well: A slight smokiness from grilling adds authenticity. If using oven, broil briefly at the end for char.
- Simmer the Sauce Slowly: Low and slow cooking prevents curdling and deepens flavor.
- Adjust Consistency: Add a splash of water or chicken broth if the gravy becomes too thick.
- Balance Sweetness and Tang: Taste before serving—adjust honey or lemon juice as needed.
- Use Fresh Spices: Stale spices can dull the overall taste. Toast whole spices and grind them fresh when possible.
- Finish with Butter: Adding extra butter at the end (“daal butter kar do“) gives a restaurant-style gloss and richness.
Variations and Customizations
Butter Chicken is incredibly versatile and can be adapted to suit different dietary needs and flavor preferences:
- Creamy Vegan Butter Chicken: Replace chicken with tofu or paneer, use coconut milk instead of cream, and substitute butter with vegan margarine or ghee alternative.
- Dairy-Free Version: Use cashew or almond cream and olive oil instead of butter and dairy cream.
- Gluten-Free Option: Naturally gluten-free, but ensure all spice blends are certified GF.
- Spicier Version: Increase red chili powder or add a slit green chili while cooking the gravy.
- Smoky Flavor (Dum Style): Place a hot charcoal piece in a small bowl inside the pot, drizzle with ghee, and cover for 5 minutes to infuse smokiness.
- Instant Pot/Pressure Cooker Method: Marinate chicken, sauté onions and tomatoes, add spices, then pressure cook with chicken for 8 minutes. Finish with cream.
- Air Fryer Chicken: Marinate and cook chicken in air fryer at 180°C for 12–15 minutes for a healthier option.
- Restaurant-Style Thick Gravy: Blend in 1–2 tbsp cashew paste or almond butter for a richer, thicker consistency.
- Paneer Butter Masala: Swap chicken with paneer cubes for a vegetarian twist.
- Butter Chicken Pizza or Wraps: Use the sauce as a base for fusion dishes like flatbreads or stuffed parathas.
Health Considerations and Nutritional Value
While Butter Chicken is undeniably delicious, it is relatively high in calories and fat due to butter, cream, and oil content. However, it can be enjoyed as part of a balanced diet with mindful modifications:
- Calories: A typical serving (1 cup) contains approximately 350–500 kcal, depending on preparation.
- Fat Content: High in saturated fat from dairy products. Opt for low-fat yogurt, reduced-fat cream, and limit butter usage to reduce fat intake.
- Protein: Excellent source of lean protein from chicken (around 25–30g per serving).
- Carbohydrates: Low in carbs unless served with rice or bread. The sauce itself contains minimal sugars, though honey or sugar may be added.
- Vitamins and Minerals: Rich in vitamin C (from tomatoes), vitamin A (from cream and butter), calcium, and iron (from spices and chicken).
- Digestibility: Yogurt aids digestion, but heavy cream may cause discomfort for lactose-intolerant individuals.
- Healthy Swaps:
- Use Greek yogurt instead of regular yogurt for higher protein.
- Replace heavy cream with evaporated skim milk or cashew cream.
- Grill or bake instead of frying to reduce oil absorption.
- Add spinach or bell peppers to increase fiber and micronutrients.
- Portion Control: Serve with quinoa or cauliflower rice for a lighter meal. Stick to moderate portions to enjoy flavor without overindulgence.
Ingredients
- 500g boneless chicken (thighs or breast), cut into bite-sized pieces
- ½ cup plain yogurt (preferably full-fat)
- 1 tbsp ginger-garlic paste
- 1 tsp lemon juice
- ½ tsp turmeric powder
- 1 tsp garam masala
- ½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp Kashmiri red chili powder (for color and mild heat)
- Salt to taste
- 3 tbsp unsalted butter (divided)
- 1 large onion, finely chopped
- 2 cups crushed tomatoes (canned or fresh)
- 1 tsp garam masala (additional, for gravy)
- ¼ cup heavy cream (plus 2 tbsp for finishing)
- 1 tsp honey or sugar (adjust to taste)
- Fresh cilantro, chopped (for garnish)
- Optional: 1–2 tbsp cashew paste, 1 green chili, ½ cup chicken broth
Directions
- In a mixing bowl, combine chicken, yogurt, 1 tbsp ginger-garlic paste, lemon juice, ½ tsp turmeric, 1 tsp garam masala, cumin, coriander, Kashmiri chili powder, and salt. Mix thoroughly, cover, and refrigerate for 1–12 hours.
- Preheat oven to 200°C (400°F). Place marinated chicken on a greased baking tray or skewers. Bake for 15–20 minutes until cooked and slightly charred. Set aside.
- In a deep skillet or Dutch oven, melt 2 tbsp butter over medium heat. Add chopped onions and sauté until golden brown (8–10 minutes).
- Add 1 tbsp ginger-garlic paste and cook for 1 minute until fragrant.
- Pour in crushed tomatoes. Cook uncovered for 10–12 minutes, stirring occasionally, until the mixture thickens and oil starts to separate.
- Remove from heat and let cool slightly. Blend the mixture until smooth using a blender or immersion blender.
- Return the pureed sauce to the pan. Add additional garam masala, cumin, coriander, ½ tsp turmeric, Kashmiri chili powder, and salt. Cook for 2 minutes to activate spices.
- Stir in ¼ cup heavy cream and 1 tbsp butter. Simmer gently for 5 minutes.
- Add grilled chicken pieces to the sauce. Stir to coat and simmer on low heat for 10–15 minutes, allowing flavors to meld.
- Add honey or sugar to balance acidity. Stir in remaining 2 tbsp cream and 1 tbsp butter for richness.
- Garnish with fresh cilantro. Serve hot with naan, roti, or rice.
FAQ
Q: Can I make Butter Chicken without a grill or oven?
A: Yes! You can pan-sear the marinated chicken in a skillet until fully cooked and slightly charred before adding it to the sauce.
Q: How long does Butter Chicken last in the fridge?
A: It stays fresh for up to 4 days when stored in an airtight container. Reheat gently on the stove to preserve texture.
Q: Can I freeze Butter Chicken?
A: Absolutely. Freeze without cream for up to 3 months. Thaw, reheat, and stir in fresh cream before serving.
Q: Why is my Butter Chicken too sour?
A: Tomatoes can vary in acidity. Balance with a little more honey, sugar, or cream. Adding a pinch of baking soda can also neutralize excess sourness.
Q: What makes Butter Chicken different from Chicken Tikka Masala?
A: While similar, Chicken Tikka Masala often has a spicier, tangier profile with more tomato and less cream. Butter Chicken is milder, sweeter, and richer in butter and cream.
Q: Can I use pre-cooked or leftover tandoori chicken?
A: Yes—this is actually traditional! Leftover tandoori or grilled chicken works perfectly and enhances flavor.
Q: Is Butter Chicken healthy?
A: It can be made healthier by reducing butter, using low-fat dairy, increasing vegetables, and controlling portion size.
Q: What sides go well with Butter Chicken?
A: Classic pairings include garlic naan, jeera rice, cucumber raita, pickled onions, and a simple salad.
Summary
Butter Chicken is a luxurious, creamy Indian curry made with tender marinated chicken simmered in a spiced tomato-butter sauce, finished with cream and honey for perfect balance. Beloved globally for its rich flavor and comforting texture, it’s a timeless dish that bridges tradition and modern taste.
