Butter chicken, also known as Murgh Makhani, is a popular Indian dish featuring tender chicken pieces simmered in a rich, creamy tomato-based sauce. Infused with aromatic spices and butter, this flavorful dish is beloved for its velvety texture and savory taste, making it a favorite in Indian cuisine.
Butter chicken was created in the 1950s at Moti Mahal restaurant in Old Delhi by Kundan Lal Jaggi and Kundan Lal Gujral, both refugees from Peshawar. The dish originated by mixing leftover tandoori chicken with a buttery tomato sauce.
The term “butter chicken” first appeared in print in 1975 at Gaylord Indian restaurant in Manhattan. It is popular in India, Bangladesh, Pakistan, and countries with South Asian communities. It is also used as a filling in various dishes like pizza and pies in Canada, the Caribbean, Australia, and New Zealand. Despite its popularity, it is sometimes mistaken for a Western dish. In 2024, the Gujral family sued the Jaggi family over credit for inventing the dish.
I start making my butter chicken by marinating the chicken in a mixture of yogurt and spices, allowing it to absorb the rich flavors. As I prepare the creamy tomato-based sauce, the kitchen will be filled with the enticing aroma of garlic, ginger, and spices. The process of simmering the chicken in the sauce can be both satisfying and rewarding, as the flavors meld together beautifully. The addition of butter and cream create a velvety texture that is simply irresistible. Expect the perfect balance of savory and creamy notes.
I like this butter chicken recipe from Nik Sharma Cooks because it gives you more authentic flavors, though it is also a challenge to find these spices and keep them steadily consumed afterwards, as I seldom cook Indian dishes; it’s only when I get some cravings for it. When I do not have much time to do the marinating and the long process of cooking it, I also resort to the easiest path. Patak’s butter chicken sauce to the rescue, here’s also the easy recipe!
Butter Chicken
Ingredients
- 2.25 lb/1 kg chicken thighs, skinless, bone-in or
- 2 lb/910 g chicken thighs, skinless and boneless, cut into 1 in/2.5 cm cubes
- 1/2 cup/120 g plain unsweetened Greek yogurt
- 2 Tbsp fresh lemon or lime juice
- 1 Tbsp grated garlic
- 1 Tbsp grated ginger
- 1 Tbsp garam masala homemade or store-bought
- 1 tsp ground Kashmiri chilli powder
- 1 tsp kasoori methi (optional)
- 1/2 tsp ground turmeric
- 1/2 tsp fine sea salt
- 1/2 stick/55 g unsalted butter
- 1 Tbsp vegetable oil
- 1 Tbsp Kashmiri chilli powder
- 2 tsp ground toasted cumin
- 1 Tbsp grated garlic
- 1 Tbsp grated ginger
- 1 tsp garam masala homemade or store-bought
- 1 green chilli such as jalapeno, serrano, or Bird’s eye, minced
- 3/4 cup/180 g tomato paste
- 1 cup/240 ml heavy cream
- 1 Tbsp fresh lemon or lime juice
- Fine sea salt
- 2 Tbsp chopped cilantro, tender stems and leaves
- 1 Tbsp salted butter for garnish (optional)
For the Marinade
For the Butter Chicken Sauce
Directions
- If using bone-in chicken thighs, make 2 to 3 deep gashes in the chicken; skip this if you use the boneless pieces.
- Place all the ingredients for the marinade in a medium bowl or ziptop bag and combine until smooth. Fold in the chicken and make sure the chicken is completely coated with the marinade. Leave in the refrigerator covered for 1 hour, preferably overnight.
- When ready to cook, preheat the oven to 400F/200C.
- Lay the marinated chicken pieces out on a baking dish or roasting pan. Roast the chicken in the oven until the internal temperature reaches 164F/74C, 30 to 45 minutes (boneless chicken takes about 20 minutes), rotating the dish halfway through during cooking. Transfer the baking dish to the upper rack of the oven, and then broil over high for 2 to 4 minutes, until the chicken starts to char in a few spots. Remove the baking dish from the oven.
- At the 20-minute mark of cooking the chicken, start the sauce. Melt the butter in a medium Dutch oven or saucepan over low heat. Once the butter begins to foam, stir in the oil. Add the Kashmiri chilli powder, toasted cumin, garlic, ginger, garam masala, and green chilli. Stir until fragrant, 30 to 45 seconds. Then add the tomato paste and cook until the paste begins to turn light brown, 5 to 6 minutes. Pour in the heavy cream and add the chicken and any liquids left behind in the baking dish. Fold to coat well. Stir in the lemon juice, taste, and season with salt. Bring to a boil over medium-high; the fat should separate from the sauce. Remove from the heat. Garnish with cilantro and salted butter if using. Serve hot or warm with rice or naan. Leftovers will stay good for up to 3 days if stored in an airtight container in the refrigerator.
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