Butter Chicken

Name: Butter Chicken
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Ingredients: 500g boneless chicken (thigh or breast), cut into chunks; ½ cup yogurt; 1 tbsp lemon juice; 1 tsp red chili powder; 1 tsp turmeric; 1 tsp garam masala; Salt to taste; 2 tbsp butter; 1 tbsp oil; 1 onion, finely chopped; 1½ cups tomato purée (or fresh blended tomatoes); 1 tbsp ginger-garlic paste; 1 tsp red chili powder; ½ tsp cumin powder; ½ tsp coriander powder; Salt to taste; ¼ cup fresh cream; 1 tbsp kasuri methi (dried fenugreek leaves); 1 tsp sugar (optional); Fresh coriander for garnish

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Butter Chicken, or Murgh Makhani, is one of the most iconic Indian dishes, known for its creamy, mildly spiced tomato-based gravy and tender marinated chicken. It’s rich, indulgent, and full of flavor—perfect with naan or rice.

Contents

Origin Butter Chicken What I Love About This Recipe Butter Chicken Ingredients Directions Notes

Origin Butter Chicken

Originating in Delhi during the 1950s, Butter Chicken was invented by chance at the famous Moti Mahal restaurant when leftover tandoori chicken was simmered in a buttery tomato gravy. Today, it’s loved across the world for its luxurious texture and balanced spice.

What I Love About This Recipe

It’s comfort in a bowl! I love how the marinated chicken stays juicy and flavorful, and the sauce is buttery, tangy, and slightly smoky. Whether you’re making it for a special dinner or just craving a restaurant-style meal at home—this recipe hits the spot.

Also Read : One-Pan Mexican Chicken and Rice Bake

Butter Chicken

Recipe by RecipeWikki

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

350

kcal

Ingredients

500g boneless chicken (thigh or breast), cut into chunks
½ cup yogurt
1 tbsp lemon juice
1 tsp red chili powder
1 tsp turmeric
1 tsp garam masala
Salt to taste
2 tbsp butter
1 tbsp oil
1 onion, finely chopped
1½ cups tomato purée (or fresh blended tomatoes)
1 tbsp ginger-garlic paste
1 tsp red chili powder
½ tsp cumin powder
½ tsp coriander powder
Salt to taste
¼ cup fresh cream
1 tbsp kasuri methi (dried fenugreek leaves)
1 tsp sugar (optional)
Fresh coriander for garnish

Directions

Marinate chicken with yogurt, lemon juice, spices, and salt. Let it rest for at least 1 hour (overnight preferred).
Cook marinated chicken in a pan or grill until slightly charred and cooked through. Set aside.
In a pan, heat butter and oil. Add onions and sauté until golden.
Add ginger-garlic paste and cook for a minute.
Add tomato purée, chili powder, cumin, coriander, and salt. Cook until oil separates from the masala.
Stir in cream and crushed kasuri methi. Add sugar if needed for balance.
Add cooked chicken and simmer for 10–15 minutes on low heat until flavors blend.
Garnish with fresh coriander and a drizzle of cream or butter before serving.

Notes

For a smoky flavor, use the dhungar method: place a hot coal in a bowl inside the curry, pour a drop of ghee over
it, and cover the lid for a few minutes.
Adjust spice level to taste.
Goes best with naan, roti, or basmati rice.

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