A creamy tomato-based chicken curry associated with twentieth-century Delhi restaurant cooking.
The Story Behind Indian Butter Chicken
Butter chicken, widely known as murgh makhani, is associated with Delhi and the rise of twentieth-century North Indian restaurant cuisine. It became internationally famous because it combines familiar roasted chicken with a smooth, rich tomato sauce.
The dish is commonly linked to restaurant cooks finding a way to serve tandoori chicken in a moist sauce. The exact details of that origin story are repeated in many forms, but the Delhi restaurant tradition is central to the dish's identity.
Origins and Culinary Context
Tomato provides acidity, butter and cream soften the sauce, and spices create warmth rather than overwhelming heat. The result is balanced, aromatic and well suited to rice or bread.
Why This Dish Matters
Some versions are sweeter, others more smoky or tangy. Traditional restaurant versions may rely on tandoor-roasted chicken, while this recipe browns the chicken in a pan for home convenience.
Regional Variations and Modern Cooking
Butter chicken is now one of the dishes through which many diners first encounter North Indian restaurant flavors. Its global popularity has also produced countless adaptations.
DifficultyIntermediate
Yields4 ServingsUnitsDefaultPrep Time30 minsCook Time40 minsTotal Time1 hr 10 mins
700gChicken Thighs
150gPlain Yogurt
15mlLemon Juice
2tspGaram Masala
1tspGround Cumin
1tspGround Turmeric
40gButter
1Onion
3clovesGarlic
20gFresh Ginger
400gCrushed Tomatoes
150mlCream
1
Marinate chicken with yogurt, lemon juice and half the spices
2
Brown the chicken and set aside
3
Cook onion in butter until soft
4
Add garlic, ginger and remaining spices
5
Add tomatoes and simmer for 15 minutes
6
Blend the sauce if a smoother texture is desired
7
Return the chicken and cook through
8
Stir in cream and heat gently
Ingredients
700gChicken Thighs
150gPlain Yogurt
15mlLemon Juice
2tspGaram Masala
1tspGround Cumin
1tspGround Turmeric
40gButter
1Onion
3clovesGarlic
20gFresh Ginger
400gCrushed Tomatoes
150mlCream
Directions
1
Marinate chicken with yogurt, lemon juice and half the spices
2
Brown the chicken and set aside
3
Cook onion in butter until soft
4
Add garlic, ginger and remaining spices
5
Add tomatoes and simmer for 15 minutes
6
Blend the sauce if a smoother texture is desired
7
Return the chicken and cook through
8
Stir in cream and heat gently
Notes
The Story Behind Indian Butter Chicken
Butter chicken, widely known as murgh makhani, is associated with Delhi and the rise of twentieth-century North Indian restaurant cuisine. It became internationally famous because it combines familiar roasted chicken with a smooth, rich tomato sauce.
The dish is commonly linked to restaurant cooks finding a way to serve tandoori chicken in a moist sauce. The exact details of that origin story are repeated in many forms, but the Delhi restaurant tradition is central to the dish's identity.
Origins and Culinary Context
Tomato provides acidity, butter and cream soften the sauce, and spices create warmth rather than overwhelming heat. The result is balanced, aromatic and well suited to rice or bread.
Why This Dish Matters
Some versions are sweeter, others more smoky or tangy. Traditional restaurant versions may rely on tandoor-roasted chicken, while this recipe browns the chicken in a pan for home convenience.
Regional Variations and Modern Cooking
Butter chicken is now one of the dishes through which many diners first encounter North Indian restaurant flavors. Its global popularity has also produced countless adaptations.
