Tandoor-charred chicken pieces surrendered into a velvety, sunset-orange sauce of tomatoes, cream, butter, and aromatic spices. This iconic Delhi creation is pure silk on the palate, with a gentle warmth that builds to a deeply satisfying, spice-laced embrace.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: copper handi or ceramic bowl
Garnishes: fresh cream drizzle, cilantro leaves, kasuri methi
Accompaniments: naan bread, basmati rice, onion rings
Instructions
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1
Marinate the chicken: combine yogurt, lemon juice, garam masala, chili powder, turmeric, and salt. Coat the chicken pieces thoroughly and refrigerate for at least 2 hours, ideally overnight.
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2
Cook the marinated chicken under a hot broiler or on a grill for 8-10 minutes until charred in spots. The chicken doesn't need to be fully cooked through as it will finish in the sauce.
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3
In a large heavy pan, melt the butter over medium heat. Add cardamom pods and cinnamon stick, frying for 30 seconds until fragrant. Add ginger-garlic paste and cook for 1 minute.
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4
Add the crushed tomatoes and cook for 15-20 minutes, stirring occasionally, until the sauce darkens and the oil begins to separate from the tomato mixture.
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5
Blend the sauce until completely smooth using an immersion blender or countertop blender. Return to the pan and stir in the sugar and remaining chili powder.
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6
Add the charred chicken pieces to the sauce and simmer gently for 15 minutes until the chicken is fully cooked and tender. Stir in the heavy cream and dried fenugreek leaves, crushing the fenugreek between your palms to release its aroma.
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7
Adjust salt and sweetness to balance. Serve in a warmed bowl with a swirl of cream, a knob of butter melting on top, and fresh cilantro. Accompany with naan bread or steamed basmati rice.
Did You Know?
Butter chicken was invented in the 1950s at Moti Mahal restaurant in Delhi when leftover tandoori chicken was simmered in a tomato, butter, and cream sauce. Both Moti Mahal and a rival restaurant still fight over who truly created it.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- blender
- sharp knife
- mixing bowls
- grill or oven
Garnishing
fresh cream drizzle, cilantro leaves, kasuri methi
Accompaniments
naan bread, basmati rice, onion rings
The Story Behind Murgh Makhani
### The Story
Butter chicken (murgh makhani) was created at Moti Mahal restaurant in Delhi's Daryaganj neighborhood in the early 1950s. Kundan Lal Gujral and Kundan Lal Jaggi, Punjabi Hindu refugees from Peshawar who had established the restaurant after Partition, faced a practical problem: leftover tandoori chicken dried out without refrigeration. Their solution was to simmer the unsold tandoori pieces in a rich sauce of tomatoes, butter, and cream, softening the meat while creating an entirely new dish. The invention was, in Gujral's words, made "by chance." The English term "butter chicken" first appeared in print in 1975, as a specialty at Gaylord Indian restaurant in Manhattan.
### On the Calendar
Butter chicken has no seasonal restriction -- it is served year-round and has become the default introduction to Indian cuisine for diners worldwide.
### Then & Now
From a single Delhi restaurant, butter chicken has become the most ordered Indian dish globally. The Gujral and Jaggi families continue to dispute the invention in Indian courts. Modern versions range from faithful reproductions to lighter, cream-reduced adaptations.
### Legacy
Butter chicken is India's greatest culinary ambassador, the dish that opened the door for Indian cuisine on the global stage.
Comments (1)
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The presentation tips really elevated this dish. Restaurant quality!