Traditional Indian Butter Chicken, also known as Murgh Makhani, is a globally beloved dish that transcends its culinary origins to become a symbol of Indian gastronomy worldwide. While pinpointing its exact birthplace is difficult, the most widely accepted origin story places it in the 1950s in Delhi, India. The story goes that a Delhi restaurant, inadvertently creating a creamy tomato-based sauce to accompany leftover tandoori chicken, stumbled upon this now-iconic dish. The initial recipe likely involved the resourceful adaptation of leftover tandoori chicken, a technique born from the need to minimize food waste and maximize flavor. This innovative approach speaks to the resourceful nature of Indian cuisine, where resourcefulness and flavor innovation often go hand-in-hand.

The cultural significance of Butter Chicken extends beyond its deliciousness. It represents a fascinating blend of culinary traditions. The dish seamlessly integrates elements of both Mughlai and Punjabi cuisines. Mughlai cuisine, with its rich history of using cream and nuts, heavily influences the sauce’s luxurious texture and creamy consistency. Meanwhile, the tandoori chicken element reflects the Punjabi tradition of grilling marinated meats in a tandoor oven. This fusion perfectly encapsulates the diverse and layered history of Indian food, demonstrating how various regional styles can converge to create something truly unique and universally appealing. Its popularity has led to countless variations across the globe, a testament to its adaptability and enduring appeal.

The dish’s global popularity is undeniable. While precise statistics on Butter Chicken consumption are hard to obtain, its presence on menus in virtually every country with a significant Indian diaspora or appreciation for international cuisine is a clear indication of its widespread fame. It’s estimated that millions of servings are consumed annually worldwide. Its presence in mainstream restaurants and its frequent appearance in home kitchens alike highlight its status as a culinary ambassador for India. Furthermore, Butter Chicken’s enduring appeal is reflected in the countless adaptations and variations that exist, from spicier versions to those incorporating different types of cream or even vegetables. Each variation tells a story, reflecting the personal preferences and culinary creativity of individuals and communities across the globe.

Beyond its widespread popularity, Butter Chicken’s story is one of culinary innovation and adaptation. It’s a perfect example of how a seemingly accidental creation can transform into a globally loved classic. The dish’s journey, from a Delhi restaurant’s resourceful solution to a culinary icon, underscores the power of culinary ingenuity and the enduring appeal of flavorful, comforting food. Its rich history and enduring popularity make Butter Chicken more than just a dish; it’s a story of culinary evolution, cultural fusion, and global culinary appreciation.

Ingredients and Measurements

This recipe for Traditional Indian Butter Chicken yields approximately 6 servings. Precise measurements are crucial for achieving the perfect balance of flavors, so please use a kitchen scale for the most accurate results, especially for spices.

For the Marinated Chicken (Marinade):

• 1.5 kg boneless, skinless chicken thighs, cut into 2-inch cubes: Using thighs provides a more tender and flavorful result compared to breasts. Ensure they are cut uniformly for even cooking.
• 1 cup plain yogurt (full-fat recommended): Full-fat yogurt adds richness and creaminess to the marinade.
• 2 tbsp ginger-garlic paste: Freshly made paste is ideal, but store-bought is acceptable.
• 2 tbsp lemon juice: Freshly squeezed lemon juice brightens the flavors.
• 1 tbsp Kashmiri chili powder (adjust to taste): Kashmiri chili powder provides vibrant red color without excessive heat. Adjust the quantity depending on your spice preference.
• 1 tbsp garam masala: A blend of ground spices, this is essential for authentic flavor.
• 1 tbsp coriander powder:
• 1 tbsp turmeric powder:
• 1 tsp cumin powder:
• 1 tsp paprika:
• 1/2 tsp cayenne pepper (optional, for extra heat): Use cautiously, as cayenne can be quite potent.
• 1 tsp salt (or to taste): Adjust salt according to your preference and the saltiness of the yogurt.
• 2 tbsp oil (vegetable or canola): Used to help the marinade penetrate the chicken.

For the Butter Chicken Sauce:

• 2 tbsp butter: Unsalted butter is preferred for better flavor control.
• 1 large onion, finely chopped:
• 2-3 green chilies, finely chopped (adjust to taste): Adds a subtle heat; adjust quantity based on your preference for spice.
• 1 tbsp ginger-garlic paste:
• 1 tsp cumin seeds:
• 1/2 tsp turmeric powder:
• 1/2 tsp garam masala:
• 1 (28 oz) can crushed tomatoes:
• 1 cup heavy cream: Heavy cream adds richness and creaminess to the sauce.
• 1/2 cup water (or more, as needed): Used to adjust the sauce consistency.
• 1 tbsp tomato paste (optional): Enhances the tomato flavor and color.
• 1/4 cup chopped cilantro, for garnish:
• Salt and sugar to taste: Sugar balances the acidity of the tomatoes.

Optional additions: Consider adding a pinch of saffron threads to the sauce for a richer color and subtle flavor, or a tablespoon of cashew paste for added creaminess. Remember to always taste and adjust seasoning as you go.

Important Note: The quantities of spices can be adjusted to your liking. Start with the suggested amounts and gradually increase to your preferred level of spiciness. Always ensure your spices are fresh for the best flavor.

Marination of Chicken for Traditional Indian Butter Chicken

The success of a truly exceptional Butter Chicken hinges significantly on the marination of the chicken. A well-marinated chicken will be incredibly tender, flavorful, and deeply infused with the aromatic spices, creating a foundation for the rich and creamy sauce to build upon. This process typically takes at least 4 hours, ideally overnight, allowing the flavors to penetrate thoroughly.

For this recipe, we’ll be marinating approximately 1.5 lbs (680g) of boneless, skinless chicken thighs, cut into 1.5-inch (4cm) pieces. Chicken thighs are preferred over breasts for their higher fat content, resulting in a juicier and more flavorful final dish.

Ingredients for the Marinade:

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1.5-inch (4cm) pieces
• 1 cup (240ml) plain yogurt (full-fat is recommended for richness)
• 2 tablespoons ginger-garlic paste (freshly made is best)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 tablespoon Kashmiri chili powder (for vibrant red color and mild heat)
• 1 tablespoon garam masala
• 1 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
• 1/2 teaspoon paprika
• 1/2 teaspoon cayenne pepper (optional, for extra heat)
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 2 tablespoons oil (vegetable or canola)

Instructions:

In a large bowl, combine the yogurt, ginger-garlic paste, and lemon juice. Ensure the yogurt is at room temperature for better blending with the other ingredients. Whisk until well combined. This creates a creamy base for the marinade that helps tenderize the chicken.

Add the Kashmiri chili powder, garam masala, turmeric powder, coriander powder, cumin powder, paprika, cayenne pepper (if using), salt, and black pepper to the yogurt mixture. Mix thoroughly to ensure all the spices are evenly distributed. This step is crucial for consistent flavor throughout the chicken.

Add the chicken pieces to the marinade, ensuring each piece is fully coated. Use your hands to gently massage the marinade into the chicken, ensuring it penetrates deeply. This helps to break down the chicken fibers, leading to a more tender final product.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will be. Allowing the flavors to meld overnight is highly recommended.

Before cooking, remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes. This allows the chicken to cook more evenly. Do not skip this step, as it ensures optimal cooking and prevents dryness.

Now your chicken is ready for cooking! Proceed to the next step of your Butter Chicken recipe.

Preparation of the Sauce (Gravy)

The sauce, or gravy, is the heart and soul of Butter Chicken. Its creamy texture and rich flavor profile are what make this dish so iconic. This section details the process of creating a truly exceptional gravy, paying close attention to detail and achieving the perfect balance of spices and creaminess.

Begin by heating 4 tablespoons of ghee or butter in a large, heavy-bottomed pan or pot over medium heat. Ghee lends a richer, nuttier flavor, but butter works perfectly well too. Once the ghee is melted and shimmering, add 1 large onion, finely chopped. Sauté the onion until it becomes a deep golden brown, stirring frequently to prevent burning. This caramelization is crucial for developing a deep, complex flavor in the sauce. This process should take approximately 10-15 minutes.

Next, add the aromatics. Include 2 inches of ginger, finely grated, and 4 cloves of garlic, minced. Sauté for another 2-3 minutes, until fragrant. Be careful not to burn the ginger and garlic, as this can impart a bitter taste. At this stage, add your spice blend. This typically includes 1 tablespoon of garam masala, 1 teaspoon of turmeric powder, 1 teaspoon of chili powder (adjust to your spice preference), ½ teaspoon of cumin powder, and ½ teaspoon of coriander powder. Sauté the spices for 1 minute, stirring constantly, to release their full aroma. This toasting of the spices is essential for enhancing their flavor.

Now, it’s time to add the tomatoes. Use 1 (28-ounce) can of crushed tomatoes or approximately 2 pounds of ripe tomatoes, finely pureed. Stir well to combine the tomatoes with the spice mixture. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, stirring occasionally. This allows the flavors to meld and deepen.

Crucial Step: Blending for Smoothness. After simmering, carefully transfer the sauce to a blender (or use an immersion blender) and blend until completely smooth. This step creates the signature creamy texture of Butter Chicken. Return the blended sauce to the pan.

To enrich the sauce further, stir in 1 cup of heavy cream and ½ cup of plain yogurt. Simmer gently for another 5-7 minutes, allowing the flavors to integrate. Do not boil, as this can curdle the cream. Finally, season to taste with salt and sugar (a pinch of sugar helps balance the acidity of the tomatoes). Taste and adjust seasoning as needed. A squeeze of lemon juice at the end can add brightness and lift the flavors.

Your delicious Butter Chicken sauce is now ready to be combined with the cooked chicken. Remember, patience and attention to detail are key to creating a truly exceptional gravy. Enjoy!

Cooking the Chicken

This section details the crucial step of cooking the chicken for your Traditional Indian Butter Chicken. Properly cooked chicken is the foundation of a delicious and flavorful dish. We’ll be using bone-in, skin-on chicken thighs for the richest flavor and most tender texture. You can substitute boneless, skinless thighs if preferred, but adjust cooking time accordingly.

Ingredients:

• 1.5 kg bone-in, skin-on chicken thighs, cut into 2-inch pieces
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 2-inch piece ginger, minced
• 1 tbsp ginger-garlic paste (optional, for extra zing)
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp garam masala
• 1/2 tsp red chili powder (adjust to your spice preference)
• 1/2 tsp paprika (for color and depth of flavor)
• 1/4 cup plain yogurt
• 2 tbsp oil (vegetable or canola)
• Salt to taste

Instructions:

Begin by marinating the chicken. In a large bowl, combine the chicken pieces with the minced onions, garlic, ginger, ginger-garlic paste (if using), turmeric powder, coriander powder, cumin powder, garam masala, red chili powder, paprika, yogurt, and salt. Mix everything thoroughly, ensuring the chicken is evenly coated with the marinade. Allow the chicken to marinate for at least 30 minutes, or preferably 2-4 hours in the refrigerator. This allows the flavors to penetrate the chicken, resulting in a more flavorful and tender final product.

Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Once the oil is hot, carefully add the marinated chicken pieces in a single layer, avoiding overcrowding the pot. Overcrowding will steam the chicken instead of browning it properly. Cook the chicken in batches if necessary, ensuring even browning on all sides.

Sear the chicken for about 5-7 minutes per side, until it is nicely browned and slightly crispy. Don’t rush this step; proper browning develops rich flavor and color. Once browned, reduce the heat to medium-low, cover the pot, and let the chicken simmer for about 20-25 minutes, or until it is cooked through and tender. Internal temperature should reach 165°F (74°C).

Important Note: Cooking time may vary depending on the size and thickness of your chicken pieces. Always check for doneness using a meat thermometer. Overcooked chicken will be dry, so it’s crucial to monitor the cooking process carefully.

Once the chicken is cooked, remove it from the pot and set it aside. You can now proceed to the next steps of making the butter chicken sauce. Reserve the juices released from the chicken in the pot; these flavorful juices will enhance the sauce.

Following these steps will ensure you have perfectly cooked chicken, ready to be incorporated into your delicious and authentic Indian Butter Chicken.

Simmering the Chicken in the Sauce

After marinating and cooking the chicken, the magic of Butter Chicken truly begins with the simmering process. This is where the tender chicken pieces absorb the rich, creamy, and aromatic flavors of the sauce, transforming into the succulent delight we all crave. We’ll be using approximately 1.5 kg of cooked, cubed chicken for this recipe, but adjust according to your needs.

Begin by gently heating 2 tablespoons of ghee or butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Using ghee adds a distinct nutty flavor, but butter works equally well. Avoid high heat at this stage; we want to melt the fat gently and not burn it. Burning the fat will impart a bitter taste to the sauce.

Once the ghee is melted, add 1 large finely chopped onion (approximately 200g). Sauté the onions until they soften and turn translucent, about 5-7 minutes. This process is crucial for building the base flavor of the sauce. Don’t rush this step; properly sautéed onions are key to a delicious Butter Chicken.

Next, add 2-3 finely minced garlic cloves (about 10g) and 1 inch of finely grated ginger (about 10g). Sauté for another minute until fragrant. Be careful not to burn the garlic and ginger, as this can lead to a bitter taste. Work quickly to bring out their aroma without browning them too much.

Now, it’s time to introduce the spices. Add 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, ½ teaspoon of turmeric powder, ½ teaspoon of garam masala, and ¼ teaspoon of cayenne pepper (or more, to taste). Toast the spices gently for about 30 seconds, stirring constantly, to release their full aroma and prevent burning. This step significantly enhances the depth of flavor in your Butter Chicken.

Pour in 1 (28 ounce/796ml) can of crushed tomatoes. Stir well to combine all the ingredients and bring the mixture to a gentle simmer. Reduce the heat to low and simmer for 15-20 minutes, stirring occasionally to prevent sticking. This allows the flavors to meld together beautifully and the sauce to thicken slightly.

Now, add the cooked chicken to the sauce. Gently stir to coat the chicken evenly. Continue to simmer for another 10-15 minutes, allowing the chicken to absorb the flavorful sauce. Taste and adjust seasoning as needed. You might want to add a pinch more salt, cayenne pepper, or garam masala depending on your preference.

Finally, stir in 1 cup (240ml) of heavy cream and 2 tablespoons of butter. Simmer for another 5 minutes to allow the sauce to thicken further and the cream to incorporate seamlessly. Do not boil the sauce at this stage, as it might curdle the cream. Garnish with fresh cilantro before serving.

Important Note: The simmering time can vary depending on the consistency of your sauce and the type of pot you are using. If your sauce is too thick, you can add a little water or cream to adjust the consistency. Always taste and adjust the seasoning to your liking.

Garnish and Plating Traditional Indian Butter Chicken

The final presentation of your Traditional Indian Butter Chicken is as crucial as the cooking process itself. A thoughtfully garnished and plated dish elevates the dining experience, transforming a delicious meal into a memorable one. This section will guide you through achieving a visually appealing and authentic presentation.

Garnishing your Butter Chicken: The key to successful garnishing is to use fresh, vibrant ingredients that complement the rich flavors of the dish. Avoid overwhelming the curry with excessive garnishes; less is often more. A balanced and tasteful approach is essential.

Start with a generous sprinkle of fresh cilantro (coriander) leaves. Aim for approximately 2 tablespoons of finely chopped cilantro per serving. Its bright green color provides a beautiful contrast against the creamy orange of the sauce. Avoid using too much, as it can overpower the other flavors.

Next, add a touch of fresh cream. A dollop of about 1-2 tablespoons of heavy cream, or even a lighter alternative like malai (Indian cream), adds a luxurious texture and visual appeal. Gently swirl it into the curry, rather than placing it as a separate blob on top.

Consider adding a pinch of garam masala. A light dusting of this fragrant spice blend (approximately 1/4 teaspoon per serving) enhances the aroma and adds a subtle warmth to the visual presentation. Avoid using too much, as it can obscure the other garnishes.

For an added touch of elegance, consider a few thinly sliced green chilies (about 2-3, depending on spice preference). These add a pop of color and a hint of heat. Use caution when handling chilies and ensure they are finely sliced to avoid overwhelming the dish with heat.

Plating your Butter Chicken: The choice of serving vessel significantly impacts the overall presentation. Traditional Indian serving bowls or shallow dishes work well. Avoid using excessively large plates, as they can make the portion of butter chicken appear small.

Consider the accompanying elements. Serve your butter chicken alongside fragrant basmati rice, naan bread, or roti. Arrange these neatly on the plate to create a balanced and visually appealing composition. A small side of raita (yogurt dip) can also add a cooling counterpoint to the richness of the curry.

Professional Recommendations:

• Temperature is key: Ensure the butter chicken is served hot, as this enhances its aroma and flavor.
• Consistency matters: The sauce should have a smooth and creamy texture. Avoid serving it too watery or too thick.
• Photography-worthy presentation: Consider the lighting and background when plating your dish. A clean, uncluttered setting enhances the visual impact.
• Portion control: Serve appropriate portions to avoid overwhelming your guests.

By following these guidelines, you can create a stunning presentation for your Traditional Indian Butter Chicken that is both visually appealing and reflective of the dish’s rich culinary heritage.

Recommendations for Traditional Indian Butter Chicken

Our Traditional Indian Butter Chicken is a rich and flavorful dish, perfect for a special occasion or a comforting weeknight meal. To ensure you enjoy it to the fullest, we offer the following recommendations:

Serving Suggestions: This creamy, mildly spiced curry is best served hot. We highly recommend serving it with traditional accompaniments to enhance the overall dining experience. Naan bread is a classic choice, allowing you to soak up the delicious sauce. Basmati rice provides a neutral base that complements the richness of the chicken. For a more complete meal, consider serving it with roti, paratha, or even a simple cucumber raita to provide a refreshing counterpoint to the richness of the curry. The versatility of this dish allows for creative combinations, so feel free to experiment with your favorite Indian breads and sides.

Storage Conditions: For optimal freshness and flavor, consume your Butter Chicken within 2 days of preparation. If storing leftovers, ensure they are properly refrigerated in an airtight container. Do not leave the Butter Chicken at room temperature for more than 2 hours to prevent bacterial growth. When reheating, gently warm the curry in a saucepan over low heat, avoiding high temperatures that could scorch the sauce. You can also reheat it in the microwave, but be mindful of potential splatter.

Complementary Dishes: To elevate your Butter Chicken experience, consider pairing it with a selection of complementary dishes. A simple salad of mixed greens with a light vinaigrette can add a fresh, crisp element to balance the richness of the curry. Pickled onions or mango chutney offer contrasting textures and flavors that enhance the overall taste profile. Spicy side dishes like saag paneer or aloo gobi can provide a welcome kick, while a comforting side of dal (lentil soup) adds another layer of flavor and nutrition. Experiment with different combinations to discover your perfect Butter Chicken accompaniment.

Nutritional Information (per serving, approximate): Calories: Approximately 450-550 (depending on serving size and ingredients). Protein: 30-40g. Fat: 25-35g. Carbohydrates: 20-30g. Sodium: High (due to butter and salt). Note: This is an estimate and can vary based on specific ingredients and preparation methods. For precise nutritional information, please consult a nutritionist or use a nutrition calculator with the exact recipe details.

Important Note: While our Butter Chicken is delicious, it is a high-calorie and high-fat dish. Enjoy it in moderation as part of a balanced diet.