Famous Butter Chicken

Famous Butter Chicken: A Culinary Masterpiece from the Heart of Indian Cuisine

Butter chicken, known in India as murgh makhani, is one of the most beloved and globally recognized dishes to emerge from the rich tapestry of Indian culinary traditions. Its creamy, aromatic sauce, tender pieces of marinated chicken, and delicate balance of spices have made it a favorite across continents. Whether enjoyed in a traditional dhaba (roadside eatery) in Delhi or served in upscale restaurants in London, New York, or Sydney, butter chicken continues to captivate food lovers with its luxurious texture and comforting warmth. This article dives deep into the origins, ingredients, preparation techniques, health aspects, variations, and more—everything you need to know about this iconic dish.

The History of Butter Chicken

The story of butter chicken traces back to the 1950s in Delhi, India, at a now-famous restaurant called Dhanwantari, which later became Karim’s, and eventually inspired the birth of Moti Mahal Delux. The dish was invented by a pioneering chef named Wahiduddin Ahmed, who worked under Kundan Lal Gujral—the visionary restaurateur credited with popularizing tandoori cooking outside Punjab.

According to legend, leftover tandoori chicken was being wasted each night. To prevent this, Wahiduddin experimented by simmering the dry, slightly charred tandoori chicken pieces in a rich tomato-based gravy enriched with butter, cream, and aromatic spices. The result was an instant hit—an indulgent, velvety curry that balanced smokiness with sweetness, tang, and mild heat. The dish came to be known as “butter chicken” due to the generous use of butter in its sauce, and soon became a signature offering at Moti Mahal.

Over time, butter chicken transcended regional boundaries and entered the global consciousness. It played a pivotal role in introducing Indian cuisine to Western palates, particularly in the UK, where it evolved into what many refer to as “chicken tikka masala”—though purists argue there are distinct differences between the two. Regardless, butter chicken remains a symbol of innovation, resourcefulness, and culinary excellence born out of post-partition North India.

Ingredients Breakdown: What Makes Butter Chicken So Irresistible?

The magic of butter chicken lies in its harmonious blend of ingredients—each contributing to its luscious texture, vibrant color, and layered flavor profile. Here’s a detailed breakdown of the key components:

• Chicken: Boneless chicken thighs or breast pieces are typically used. Thighs are preferred for their juiciness and ability to hold up well during marination and grilling.
• Yogurt: Acts as a tenderizer in the marinade, helping the chicken absorb flavors while keeping it moist.
• Lemon Juice: Adds acidity, enhancing the marinade and aiding in breaking down proteins for tenderness.
• Ginger-Garlic Paste: Provides a pungent, earthy base that forms the foundation of flavor in both the marinade and sauce.
• Kashmiri Red Chili Powder: Imparts a vivid red hue without excessive heat. It’s essential for achieving the authentic look of butter chicken.
• Tandoori Masala: A pre-blended spice mix containing coriander, cumin, fennel, cinnamon, cloves, and other warming spices. Gives depth and complexity to the marinade.
• Butter: Central to the dish’s richness. Used generously in the sauce for a silky mouthfeel and decadent taste.
• Tomatoes: Fresh ripe tomatoes or canned crushed tomatoes form the base of the gravy. They provide natural sweetness and acidity.
• Onions: Finely chopped or pureed onions add body and subtle sweetness when caramelized.
• Heavy Cream or Malai: Adds creaminess and mellows the tanginess of tomatoes. Traditional versions use malai (clotted cream), but heavy cream works perfectly at home.
• Garam Masala: A finishing spice blend added toward the end to elevate aroma and warmth.
• Sugar or Honey: A small amount balances the tartness of tomatoes, creating a signature sweet-tangy note.
• Kasuri Methi (Dried Fenugreek Leaves): Crushed and sprinkled into the sauce, it adds a distinctive bittersweet, herbal fragrance unique to butter chicken.
• Fresh Cilantro (Coriander Leaves): Used as garnish for freshness and color contrast.
• Oil and Ghee: Often a combination is used—oil for high-heat cooking and ghee for enhanced flavor.

Step-by-Step Recipe: How to Make Authentic Butter Chicken at Home

While traditionally cooked in a tandoor oven, you can recreate the magic of butter chicken using common kitchen tools. Follow this detailed guide for restaurant-quality results.

Marinating the Chicken

1. In a large bowl, combine 500g boneless chicken (cut into bite-sized pieces) with ½ cup plain yogurt, 1 tbsp lemon juice, 1 tbsp ginger-garlic paste, 1 tsp Kashmiri red chili powder, 1 tsp turmeric, 1 tsp garam masala, 1 tsp tandoori masala, and salt to taste.
2. Mix thoroughly until all pieces are evenly coated. Cover and refrigerate for at least 4 hours, preferably overnight for maximum flavor absorption.

Cooking the Chicken

3. Preheat your oven to 220°C (425°F) or use a grill pan. Line a baking tray with parchment paper and place skewers if available.
4. Arrange marinated chicken on the tray or skewers. Roast for 18–20 minutes, turning halfway through, until edges are slightly charred and internal temperature reaches 75°C (165°F).
5. Alternatively, cook in a tandoor-style clay oven or air fryer at 200°C for 12–15 minutes.
6. Set aside the grilled chicken. Reserve any juices—they’ll be used later in the sauce.

Preparing the Signature Sauce

6. In a heavy-bottomed pan or kadhai, heat 3 tbsp butter along with 1 tbsp oil over medium heat.
7. Add 1 finely chopped onion and sauté until golden brown (about 8–10 minutes).
8. Add 1 tbsp ginger-garlic paste and cook for another minute until fragrant.
9. Incorporate 1 tbsp coriander powder, ½ tsp cumin powder, ½ tsp red chili powder, and a pinch of turmeric. Stir for 30 seconds to toast the spices.
10. Pour in 2 cups of crushed tomatoes (fresh or canned). Cook uncovered for 15–20 minutes, stirring occasionally, until the mixture thickens and oil begins to separate.
11. Blend the cooked tomato-onion mixture into a smooth puree using a blender or immersion blender. Strain if desired for ultra-smooth texture.

Final Assembly

12. Return the pureed sauce to the pan. Add 1 cup water or chicken stock and bring to a gentle simmer.
13. Stir in ¼ cup heavy cream and 2 tbsp butter. Allow the sauce to simmer for 5 minutes.
14. Add the roasted chicken pieces along with any reserved marinade juices. Simmer gently for 10–12 minutes so the chicken absorbs the sauce.
15. Crush 1 tbsp dried fenugreek leaves (kasuri methi) between your palms and stir into the curry.
16. Add 1 tsp sugar or honey to balance the acidity. Adjust salt and spices to taste.
17. Finish with a drizzle of fresh cream and a sprinkle of garam masala. Garnish with chopped cilantro.

Serving Suggestions

Serve hot with steamed basmati rice, garlic naan, or butter paratha. A side of cucumber raita and pickled onions complements the richness perfectly.

Tips for Perfect Butter Chicken Every Time

• Use full-fat yogurt: Low-fat versions may curdle during marination or cooking.
• Don’t skip the charring: The slight smokiness from grilled or roasted chicken is crucial. If you don’t have an oven, sear the chicken in a very hot skillet or use a blowtorch for effect.
• Simmer the sauce slowly: Rushing the tomato reduction leads to a raw or watery sauce. Patience ensures depth and richness.
• Balance sweetness and tang: Taste as you go. Too much sugar masks flavors; too little makes it sharp. Honey or jaggery can be used instead of white sugar.
• Strain the sauce: For a truly silky texture, strain the blended sauce through a fine mesh sieve.
• Add cream off the heat: To prevent curdling, lower the flame before adding cream and never boil vigorously after adding dairy.
• Rest before serving: Letting the curry sit for 10–15 minutes allows flavors to meld beautifully.
• Freeze leftovers wisely: Butter chicken freezes exceptionally well. Store in airtight containers for up to 3 months. Reheat gently on the stove.

Variations and Customizations

Butter chicken is incredibly adaptable. Chefs and home cooks alike have created numerous twists based on dietary preferences, regional influences, and creative flair.

• Creamy Coconut Butter Chicken: Replace heavy cream with coconut milk for a dairy-free, tropical twist. Ideal for vegans when paired with tofu or paneer.
• Butter Chicken Pasta: Toss cooked penne or fettuccine in butter chicken sauce for an Indo-Italian fusion dish.
• Vegetarian Butter Paneer: Substitute chicken with paneer (Indian cottage cheese) cubes. Marinate and grill similarly for a rich vegetarian alternative.
• Spicy Butter Chicken: Increase the amount of red chili powder or add green chilies for extra heat.
• Smoky Version (Dhuni Style):h3>Smoke Technique: Place a piece of burning charcoal in a small metal bowl inside the finished curry. Drizzle oil over the coal and cover the pot for 5–10 minutes to infuse a smoky flavor reminiscent of a tandoor.
• Instant Pot Butter Chicken: Use a pressure cooker to reduce cooking time. Marinate chicken, sauté aromatics, add ingredients, and pressure cook for 8 minutes. Quick release and finish with cream and kasuri methi.
• Air Fryer Chicken: For healthier version, air-fry marinated chicken at 200°C for 12 minutes instead of roasting.
• Gluten-Free Adaptation: Ensure all spice blends (especially tandoori masala) are certified gluten-free. Most commercial brands are, but always check labels.
• Keto-Friendly Butter Chicken: Omit sugar, use low-carb vegetables like zucchini or cauliflower as sides, and substitute cream with full-fat coconut milk or heavy whipping cream.
• Restaurant-Style Glossy Finish: Add a teaspoon of butter at the very end and swirl for a shiny, appealing surface—a trick used in professional kitchens.

Health Considerations and Nutritional Value

While undeniably delicious, butter chicken is relatively high in calories and fat due to the liberal use of butter, cream, and oil. However, it also offers several nutritional benefits when consumed in moderation.

Nutritional Profile (Per Serving – Approx. 1 cup, ~300g)

Nutrient	Amount
Calories	450–550 kcal
Total Fat	30–40g
Saturated Fat	15–20g
Cholesterol	120–150mg
Protein	25–30g
Carbohydrates	15–20g
Sugars	8–10g
Dietary Fiber	3–4g
Sodium	600–800mg
Vitamin A	High (from tomatoes and cream)
Vitamin C	Moderate
Calcium	Good source (from dairy)
Iron	Present (from spices and chicken)

Health Tips

• Reduce Saturated Fat: Substitute half the butter with olive oil or use light cream instead of heavy cream.
• Lower Sodium: Use low-sodium broth and limit added salt, especially if using store-bought spice mixes.
• Boost Fiber: Serve with brown rice or quinoa instead of white rice.
• Better Protein Balance: Include lentils or legumes in the meal to reduce reliance on animal protein.
• Portion Control: Enjoy moderate servings alongside salads or steamed vegetables to maintain a balanced diet.
• Avoid Excessive Sugar: Limit added sweeteners. Ripe tomatoes naturally provide enough sweetness.

For those managing heart conditions, diabetes, or weight, consider making a “light” version with Greek yogurt instead of cream, less oil, and no sugar. Despite its richness, butter chicken contains antioxidants from tomatoes (lycopene), anti-inflammatory compounds from spices like turmeric and ginger, and high-quality protein—all beneficial when part of a varied diet.

Ingredients

For the Marinade:

• 500g boneless chicken (thighs or breast), cut into 1-inch cubes
• ½ cup plain full-fat yogurt
• 1 tbsp lemon juice
• 1 tbsp ginger-garlic paste
• 1 tsp Kashmiri red chili powder
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1 tsp tandoori masala
• Salt to taste

For the Sauce:

• 3 tbsp unsalted butter
• 1 tbsp cooking oil (sunflower or canola)
• 1 large onion, finely chopped
• 1 tbsp ginger-garlic paste
• 1 tbsp coriander powder
• ½ tsp cumin powder
• ½ tsp red chili powder (adjust to taste)
• 2 cups crushed tomatoes (canned or fresh)
• 1 cup water or chicken broth
• ¼ cup heavy cream
• 2 tbsp butter (additional, for richness)
• 1 tbsp sugar or honey
• 1 tbsp dried fenugreek leaves (kasuri methi), crushed
• 1 tsp garam masala (for finishing)
• Fresh cilantro, chopped (for garnish)
• Extra cream (optional, for drizzling)

Directions

1. Marinate the Chicken: In a mixing bowl, combine chicken with yogurt, lemon juice, ginger-garlic paste, Kashmiri chili, turmeric, garam masala, tandoori masala, and salt. Mix well, cover, and refrigerate for 4–12 hours.
2. Roast the Chicken: Preheat oven to 220°C (425°F). Arrange marinated chicken on a lined baking tray. Roast for 18–20 minutes, flipping once, until cooked through and slightly charred. Set aside.
3. Prepare the Base: Heat butter and oil in a deep pan. Sauté onions until golden (~10 mins). Add ginger-garlic paste; cook 1 min.
4. Add Spices: Stir in coriander, cumin, chili powder, and turmeric. Cook 30 seconds until aromatic.
5. Cook Tomatoes: Add crushed tomatoes. Simmer 15–20 mins, stirring occasionally, until oil separates and sauce thickens.
6. Blend the Sauce: Carefully transfer to blender and puree until smooth. Strain if desired.
7. Build the Gravy: Return sauce to pan. Add water or broth. Bring to a simmer.
8. Add Cream & Butter: Stir in heavy cream and 2 tbsp butter. Simmer 5 mins.
9. Add Chicken: Gently place roasted chicken into sauce. Simmer 10–12 mins on low heat.
10. Season & Finish: Add sugar, crushed kasuri methi, and final tsp garam masala. Adjust salt and spice.
11. Garnish: Drizzle with cream and sprinkle fresh cilantro.
12. Serve Hot: Pair with naan, roti, or rice. Best enjoyed fresh.

FAQ (Frequently Asked Questions)

Q: Can I make butter chicken without a tandoor or oven?
A: Absolutely! You can pan-sear or air-fry the marinated chicken. Even boiling briefly and then adding to the sauce works in a pinch, though you’ll lose some smoky flavor.

Q: Is butter chicken the same as chicken tikka masala?
A: While similar, they differ slightly. Chicken tikka masala often has a spicier, more robust tomato sauce with British adaptations, whereas butter chicken is milder, creamier, and originates directly from Indian kitchens.

Q: Can I use frozen chicken?
A: Yes, but ensure it’s fully thawed and patted dry before marinating. Excess moisture affects texture and flavor absorption.

Q: How long does butter chicken keep in the fridge?
A: Up to 4 days in an airtight container. Flavors deepen overnight, making leftovers even tastier.

Q: Why did my sauce curdle?
A: High heat or cold cream added too quickly can cause curdling. Always warm dairy slightly and add it off direct heat.

Q: Can I make it ahead of time?
A: Yes! Prepare the sauce and roast the chicken separately. Combine and reheat when ready to serve for optimal texture.

Q: What can I substitute for kasuri methi?
A: There’s no perfect substitute, but a tiny pinch of maple syrup or celery leaf can mimic the bittersweet note. Ideally, buy dried fenugreek leaves online or at Indian stores.

Q: Is butter chicken gluten-free?
A: Naturally yes, but check labels on spice blends like tandoori masala, as some brands may contain wheat fillers.

Summary

Butter chicken, or murgh makhani, is a rich, creamy Indian curry made with tender grilled chicken in a spiced tomato-butter sauce, originating from Delhi’s legendary Moti Mahal restaurant. Beloved worldwide for its luxurious texture and balanced flavors, it remains a timeless ambassador of Indian cuisine.