The Butter Chicken Americans Think They Know (But Only Indians Make Right)

Butter Chicken, also known as Murgh Makhani, is a dish that embodies the heart of North Indian cuisine. It was accidentally created by the chefs at the Moti Mahal restaurant in Delhi in the 1950s when leftover chicken was cooked with tomatoes, butter, and cream. This happy culinary accident has since evolved into one of the most beloved Indian dishes worldwide, known for its creamy, rich texture and warm, inviting spices.

Butter Chicken offers a perfect balance of sweet and tangy flavors, complemented by a velvety sauce that’s seasoned with traditional spices like garam masala, cumin, and coriander. The dish is not only a staple in Indian households but has also gained international fame, tempting palates with its depth of flavor and aromatic allure.

Ideal for a family dinner or a festive gathering, Butter Chicken can be served with naan bread or rice, making it a versatile choice that’s sure to satisfy a range of taste preferences. Whether you’re a seasoned chef or new to Indian cuisine, this guide will help you create an authentic Butter Chicken that tastes as if it’s straight from the streets of Delhi.

This introduction provides an engaging overview of Butter Chicken, highlighting its origins, flavor profile, and cultural significance. You can proceed to the next sections with detailed ingredients, preparation steps, and tips based on this warm introduction. Let me know if you want to continue with the next part or need adjustments here!

Extra Delicious Reads:
– How to Make Massaman Curry – An Authentic Massaman Curry (Recipe Guide)
– How To Make Chicken Tikka Masala (Recipe Guide) Tips And Calories

Ingredients List For Butter Chicken Recipe

For an authentic Butter Chicken experience, gathering the right ingredients is crucial. Here’s what you’ll need:

Primary Ingredients:

• Chicken: 1.5 pounds (about 700 grams) of boneless, skinless chicken thighs, cut into bite-sized pieces.
• Tomatoes: 4 medium-sized ripe tomatoes, pureed, or one can of tomato puree (14 oz).
• Cream: 1 cup of heavy cream or for a lighter version, use half-and-half.
• Butter: 4 tablespoons of unsalted butter.
• Garlic: 4 cloves, finely minced.
• Ginger: 2 inches of fresh ginger, peeled and minced.

Spices and Seasonings:

• Garam Masala: 2 teaspoons.
• Cumin Powder: 1 teaspoon.
• Coriander Powder: 1 teaspoon.
• Turmeric Powder: ½ teaspoon.
• Chili Powder: 1 teaspoon (adjust according to taste for heat).
• Kasuri Methi (Dried Fenugreek Leaves): 2 teaspoons, crushed.
• Salt: to taste.

Substitutions:

• Chicken: Can be substituted with paneer or tofu for a vegetarian version.
• Cream: Coconut milk can be used as a dairy-free alternative.
• Butter: Vegan butter or a neutral oil like canola can be used for a vegan version.

Optional:

• Sugar: 1 teaspoon (to balance the acidity of the tomatoes).
• Lemon Juice: A few squeezes for added tang at the end of cooking.

Equipment Needed

Preparing Butter Chicken requires some basic kitchen equipment. Here’s what you’ll need:

• Heavy-Bottomed Pan or Skillet: For cooking the chicken and the sauce. A heavy-bottomed pan ensures even cooking without burning.
• Blender or Food Processor: To puree the tomatoes for a smooth, creamy sauce.
• Mixing Bowls: For marinating the chicken and preparing spices.
• Chef’s Knife and Cutting Board: For chopping garlic and ginger and cutting chicken.
• Measuring Spoons and Cups: To accurately measure spices, cream, and other ingredients.
• Wooden Spoon or Spatula: For stirring the ingredients while cooking to prevent sticking and burning.
• Grill Pan or Broiler (Optional): If you prefer to grill the chicken pieces before adding them to the sauce, for added flavor.
• Aluminum Foil (if using a broiler): To line the broiler pan for easy cleanup.

Having the right equipment at hand not only simplifies the cooking process but also enhances safety and ensures the best outcomes.

Best Time to Eat and How to Partner It

Butter Chicken is best enjoyed as a hearty dinner dish, especially when the weather calls for something warm and satisfying. It’s a great choice for family meals, dinner parties, or Sunday night comfort food. The flavors deepen as it sits, making it a fantastic make-ahead option too.

Pair it with warm, fluffy basmati rice, garlic naan, or jeera (cumin) rice for a full experience. A side of cucumber raita or pickled onions can help cut through the richness, while a simple green salad balances the plate.

And don’t forget the drinks: a crisp lager, lightly chilled white wine, or a lassi (sweet or salty) helps cool the palate between bites. For dessert, a mango kulfi or gulab jamun seals the deal in true Indian style.

In Western countries, Butter Chicken is often confused with “chicken tikka masala,” and worse, it’s sometimes overly sweetened, cream-heavy, or dumbed down for mass appeal. But real Butter Chicken is not a dessert—it’s meant to be spicy, tangy, smoky, and buttery all at once.

The authentic preparation doesn’t rely on shortcuts like jarred sauces or skipping the tandoori marinade. Many Indian chefs argue that marinating the chicken in yogurt and spices is non-negotiable—it’s what builds the foundation of flavor. Leaving that out might be convenient, but it sacrifices everything that makes the dish memorable.

There’s also a debate within India itself about what “authentic” means. Some households swear by cashew paste instead of cream, while others argue over ghee versus butter. The truth? There’s no one-size-fits-all. But straying too far from the roots can turn a rich, complex dish into a bland tomato soup with chicken. Don’t let that happen.

Preparation Overview

Creating Butter Chicken involves a series of well-coordinated steps that blend flavors and textures to perfection. Here’s how you can expect the process to unfold:

Prep Work:

1. Marinate the Chicken: Mix the chicken pieces with yogurt, lemon juice, salt, and some of the spices. Let it sit for at least 1 hour, preferably overnight in the refrigerator.
2. Prepare Ingredients: Puree the tomatoes, mince the garlic and ginger, and measure out all your spices and cream.

Cooking Sequence:

1. Cook the Chicken: Depending on your preference, either grill the marinated chicken pieces until they’re slightly charred or cook them in a pan with some butter. Set aside.
2. Make the Sauce: In a heavy-bottomed pan, heat butter, then add the minced garlic and ginger. Sauté until fragrant, then add the spice powders. Cook for a minute before adding the tomato puree. Simmer until it thickens and the oil begins to separate.
3. Combine Chicken and Sauce: Add the cooked chicken to the sauce, letting it simmer together so the flavors meld. Finish by stirring in the cream and crushed Kasuri Methi.
4. Final Touches: Adjust seasoning with salt and a bit of sugar (if needed) to balance the acidity. Optionally, add a squeeze of lemon juice for a touch of zest.

Key Points:

• Marination Time: Longer marination leads to more tender and flavorful chicken.
• Simmering: Allow the sauce to simmer slowly to develop a richer flavor.
• Finishing Touches: The final seasonings are crucial for achieving the perfect balance of flavors.

Detailed Step-by-Step Recipe

Step 1: Marinate the Chicken

• Ingredients:
  • 1.5 pounds chicken thighs, cut into pieces
  • 1 cup plain yogurt
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • 1 teaspoon turmeric
• Instructions:
  1. In a large mixing bowl, combine yogurt, lemon juice, salt, chili powder, and turmeric.
  2. Add the chicken pieces to the bowl and coat them thoroughly with the marinade.
  3. Cover and refrigerate for at least one hour, ideally overnight, to allow the flavors to penetrate the chicken.

Step 2: Cook the Chicken

• Instructions:
  1. If grilling, preheat your grill to a medium-high heat and lightly oil the grate. Grill the chicken pieces until they are golden brown and slightly charred, about 3-4 minutes on each side.
  2. Alternatively, heat 2 tablespoons of butter in a large pan over medium heat. Add the marinated chicken and cook until all sides are browned, approximately 6-8 minutes. Remove chicken and set aside.

Step 3: Prepare the Sauce

• Ingredients:
  • 4 tablespoons butter
  • 4 cloves garlic, minced
  • 2 inches ginger, minced
  • 2 teaspoons garam masala
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • 4 medium tomatoes, pureed
• Instructions:
  1. In the same pan used for chicken, melt the remaining butter. Add minced garlic and ginger, sautéing until golden and fragrant.
  2. Stir in garam masala, cumin, and coriander, cooking for about a minute until the spices are toasted.
  3. Pour in the tomato puree, bring to a simmer, and cook for 10-15 minutes until the sauce thickens and the oil begins to separate.

Step 4: Combine Chicken and Sauce

• Instructions:
  1. Add the cooked chicken pieces back into the pan with the tomato sauce.
  2. Reduce the heat to low and let the chicken simmer in the sauce for about 10 minutes, allowing it to absorb the flavors.

Step 5: Finish the Dish

• Ingredients:
  • 1 cup heavy cream
  • 2 teaspoons Kasuri Methi (crushed)
  • Salt to taste
  • 1 teaspoon sugar (optional)
• Instructions:
  1. Stir in the cream and crushed Kasuri Methi.
  2. Season with salt and add sugar if needed to balance the acidity.
  3. Simmer for an additional 5 minutes to meld all the flavors together.
  4. Optionally, add a squeeze of lemon juice to enhance the flavors right before serving.

Serving Suggestions:

Serve hot with steamed basmati rice or warm naan bread for a complete meal.

Yield and Servings

• Servings: This recipe serves 4-6 people.
• Total Yield: Approximately 6 servings, with each serving including a generous amount of chicken and sauce.
• Serving Size: Each serving consists of about 3-4 pieces of chicken with a portion of sauce.

Cooking and Prep Time:

• Preparation Time: 15 minutes (plus at least 1 hour for marination, ideally overnight)
• Cooking Time: 35 minutes
• Total Time: 50 minutes active cooking, plus marination time

Nutritional Information (per serving)

• Calories: Approximately 450-500 calories
• Total Fat: 28 grams
  • Saturated Fat: 15 grams
• Cholesterol: 125 mg
• Sodium: 600 mg
• Total Carbohydrates: 15 grams
  • Dietary Fiber: 3 grams
  • Sugars: 6 grams
• Protein: 35 grams

Note: These values are approximate and can vary based on specific brands of ingredients used and exact portion sizes.

Tips and Tricks

• Marinate Overnight: For the best flavor absorption, marinate the chicken overnight.

• Control the Heat: Adjust the amount of chili powder according to your preference for spice. Start with less and add more as needed.

• Slow Cook the Sauce: Let the tomato sauce simmer slowly on low heat to develop a deeper flavor.

• Finishing with Cream: Add the cream off the heat to prevent it from curdling and to maintain a smooth, rich texture.

Serving Suggestions

• Naan Bread: Serve Butter Chicken with warm, buttery naan bread for dipping in the creamy sauce.

• Basmati Rice: A side of fragrant Basmati rice complements the flavors and helps soak up the sauce.

• Cucumber Raita: Offer a cooling cucumber raita to balance the richness of the dish.

• Garnish: Sprinkle chopped cilantro or a swirl of cream on top before serving for an added touch of freshness and appeal.

Variations

• Vegan Butter Chicken: Use firm tofu instead of chicken and coconut cream in place of dairy cream. Substitute butter with vegan butter or oil.

• Nut-Free Option: Replace cream with yogurt if nuts are a concern (as some recipes use cashew paste).

• Low-Calorie Version: Substitute heavy cream with Greek yogurt and use less butter.

FAQs

Q: Can I freeze Butter Chicken?

A: Yes, Butter Chicken freezes well. Store it in an airtight container for up to 3 months. Reheat gently, adding a little cream or water if the sauce is too thick.

Q: What can I do if my sauce is too thin?

A: Simmer the sauce for a longer period to reduce and thicken. Add a small amount of cornstarch slurry to thicken it quickly.

Q: Is Butter Chicken very spicy?

A: Traditionally, it’s more creamy than spicy. However, you can adjust the heat level by increasing or reducing the chili powder.

It’s Your Turn: We Welcome Your Comments and Feedback

We’d love to hear from you! Did you try making this Butter Chicken recipe? Do you have any tips or twists of your own? Please share your thoughts and photos in the comments below!

Origin and History

Butter Chicken, or Murgh Makhani, emerged in mid-20th-century Delhi as a practical solution to a common problem: leftover tandoori chicken that dried out by the next day. Restaurateurs at the iconic Moti Mahal combined these leftovers with butter, tomatoes, and cream, creating a sauce so rich and silky that it transformed yesterday’s scraps into a restaurant staple. What began as culinary improvisation quickly became a signature dish of North Indian cuisine.

Its rise wasn’t marked by culinary competition or royalty but by word-of-mouth. Travelers passing through Delhi carried stories of this velvety chicken dish back to their home cities. Within a few decades, Butter Chicken had crossed India’s borders and gained global recognition, especially in the UK and North America, where it became synonymous with “Indian food.”

Over time, Butter Chicken evolved while staying rooted in the balance of smoky tandoori flavors and a buttery tomato base. The original version was modest, often cooked with only a few aromatics and finished with fresh cream. Yet despite its simplicity, it became one of India’s most beloved exports—a mellow, comforting, universally appealing dish with deep cultural origins.

One of the biggest misconceptions is that Butter Chicken should be intensely spicy. Traditional Indian cooking balances flavor rather than punishes the palate with heat, and the original dish was designed to be mild enough for anyone to enjoy. Despite this, many restaurants abroad overload it with chili powder to meet expectations shaped by stereotypes rather than authenticity.

Another source of debate is the overuse of sugar. The tomato base already carries natural sweetness, and in India, cooks rely on technique rather than added sugar to achieve balance. Many Western versions mask poor-quality ingredients by sweetening the sauce excessively, resulting in a heavy, dessert-like dish that has little connection to the original recipe.

Perhaps the most persistent misunderstanding is confusing Butter Chicken with Chicken Tikka Masala. While they share a similar foundation, the two have distinct flavor profiles, origins, and textures. Butter Chicken is rooted in India; Chicken Tikka Masala was created in Britain. Yet the lines continue to blur, leading to a hybrid dish that represents neither tradition fully.

How Long It Takes to Prepare

Butter Chicken is often assumed to be a slow, restaurant-only dish, but it can be made at home in under an hour when properly organized. The key time investment is marinating the chicken, which ideally sits overnight but can be shortened to 30 minutes if needed. This step ensures tenderness and the unmistakable smoky, tangy undertone.

The cooking process itself is efficient. Once the chicken is seared or grilled, the sauce comes together quickly sautéed aromatics, simmered tomatoes, blended sauce, and a slow incorporation of butter and cream. Most of the time is inactive, and the dish requires surprisingly little hands-on attention.

For home cooks seeking even more speed, preparing the sauce in advance is a viable option. It keeps well in the refrigerator for several days and can be frozen without losing texture. With the sauce ready, finishing Butter Chicken becomes a 15-minute process from stovetop to table.

Final Thoughts

Butter Chicken is more than just an Indian takeout favorite—it’s a cultural icon. When prepared with care, it can transport you to the bustling kitchens of Delhi or the smoky corners of a Punjabi dhaba. Cooking it from scratch isn’t just about following a recipe it’s about honoring tradition.

By making Butter Chicken the authentic way, you connect with centuries of culinary heritage. And once you taste the real thing, you’ll never settle for the watered-down versions again. It’s rich, comforting, and full of character just like the culture it comes from.

So go beyond the takeout menu and bring India into your kitchen. Whether you’re feeding a family or indulging in a solo dinner, this dish promises to satisfy and maybe even change the way you think about spice, butter, and what comfort food can really mean.