Before you cook
Background Recipe story & origin
Butter chicken (murgh makhani) was invented in Delhi in 1948 by Kundan Lal Gujral at Moti Mahal restaurant. Gujral, a Punjabi refugee from Peshawar after Partition, had earlier popularized tandoori chicken. Butter chicken arose from necessity: to use leftover tandoori chicken, he simmered it in a sauce of tomatoes, butter, and cream. The sauce's genius is its simplicity—tomato puree, butter, cream, and mild spices like garam masala and kasuri methi (dried fenugreek). The chicken retains its tandoori char while becoming tender in the silky sauce. Moti Mahal became famous, serving leaders including Nehru. The British chicken tikka masala likely derived from butter chicken.
Before you start Equipment you'll need
- large skillet — Provides even heat for cooking chicken pieces and building rich spiced tomato sauce
- blender optional — Transforms ingredients into silky smooth sauce by pureeing cooked vegetables and liquids
Safety Safety & allergen notes
- Marinating chicken in yogurt tenderizes it; even 15 minutes helps.
- Kashmiri chili adds color without excessive heat; paprika substitutes.
- Cream can curdle if boiled; add off heat or at low simmer.
Non-negotiables Rules for success
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Marinate the chicken.
Yogurt marinade tenderizes and infuses flavor; even 15 minutes helps
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Cook chicken with some char.
Charred edges add depth and replicate tandoor flavor
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Use enough butter.
It's called butter chicken for a reason - the richness is the point
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Finish with cream off the heat.
Adding cream to boiling sauce causes curdling; gentle heat keeps it silky
Prep Get set first
About 10 min of prep
- Cut chicken into large pieces
- Mix marinade and coat chicken
- Dice onion fine
- Mince garlic and grate ginger
- Measure spices
- Have cream ready to add at the end
Butter chicken is forgiving and weeknight-friendly. Even a short marinade makes a difference.
Ingredients
Instructions
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Marinate the chicken
Combine chicken with yogurt, garam masala for marinade, cumin for marinade, turmeric, half the Kashmiri chili, and 1 teaspoon salt. Mix well to coat. Let sit at least 15 minutes, or refrigerate up to overnight.
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Cook the chicken
Melt 2 tablespoons butter in a large skillet over medium-high heat (375-400°F surface). Add chicken pieces in a single layer. Cook 3 to 4 minutes per side until charred in spots and cooked through. Remove to a plate.
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Make the sauce
Add remaining 4 tablespoons butter to the skillet. Add onion and cook 5 minutes until softened. Add garlic and ginger, cook 1 minute. Add garam masala for sauce, coriander, and remaining Kashmiri chili. Stir 30 seconds until fragrant. Add tomato puree and 0.5 teaspoon salt. Simmer 10 minutes until thickened.
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Finish and serve
Reduce heat to low. Stir in heavy cream and sugar. Add chicken back to the sauce. Simmer gently 5 minutes to meld flavors. Do not boil. Taste and adjust seasoning. Garnish with cilantro. Serve with basmati rice or naan.
Chef's notes
Butter chicken was invented in Delhi in the 1950s.
Kashmiri chili provides color without much heat.
Leftovers are excellent - the flavor deepens overnight.
Serve with basmati rice or naan to soak up the sauce.