Indian

Butter Chicken

“Iconic Indian curry of marinated grilled chicken in a rich tomato-butter-cream sauce.”

Chicken

Butter

Tomato

Cream

Yogurt

Garlic

Indian·Punjabi

Medium5 hours

Where it comes from

Butter Chicken, known as Murgh Makhani, hails from the culinary traditions of North India, specifically Delhi in the mid-20th century. This dish emerged from the tandoori cooking style, where marinated chicken is grilled to perfection and then simmered in a creamy, spiced tomato sauce. Its unexpected richness has made it a beloved favorite worldwide, often enjoyed with naan or rice.

The gateway dish — approachable, comforting, relentlessly adaptable. But the char on the tandoori chicken matters.

On the Palate

How it's made

5 steps · Show ↓

65 min active · 240 min waiting

1
10 min
Combine lemon juice, yogurt, Kashmiri red chili, salt, garam masala, ginger paste, and garlic paste in a bowl. Add the chicken pieces, ensuring they are fully coated. Cover and refrigerate to marinate for at least 4 hours or overnight.
2
20 min
Preheat your grill or oven to high heat. Cook the marinated chicken pieces until they are charred and cooked through, about 8-10 minutes per side. The chicken should have a smoky aroma and a slight char on the edges.
Watch out
Ensure the chicken is cooked through but not dry — juices should run clear when pierced.
3
10 min
In a large pan, melt butter over medium heat. Add finely chopped onions and sauté until golden brown. Stir in garlic and ginger paste and cook until fragrant.
4
15 min
Add pureed tomatoes, cumin, and garam masala to the pan. Simmer until the sauce thickens and the oil separates from the tomatoes, about 15 minutes.
Watch out
Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
5
10 min
Add the cooked chicken to the sauce, along with cream and kasuri methi. Simmer gently for another 10 minutes, allowing the flavors to meld. The sauce should be rich and creamy.