Butter Chicken

Butter chicken, also known as murgh makhani, is a popular North Indian dish that originated in Punjabi cuisine. This dish is a staple in many Indian restaurants and is enjoyed by people of all ages and cultural backgrounds. It is a flavorful, creamy, and comforting dish that is perfect for any special occasion or for a quick and easy dinner.

The History of Butter Chicken

Butter chicken has been around since the 1950s and is believed to have originated in the Punjabi city of Delhi. It was created by the founder of Moti Mahal, Kundan Lal Gujral, who was a chef and restauranteur. He came up with this dish as a way to use leftover tandoori chicken, which is typically marinated in spices and cooked in a clay oven. He added butter, cream, and a variety of spices to the leftover chicken, which resulted in the creation of the delicious and creamy dish that is now known as butter chicken.

Butter Chicken Recipe

Butter Chicken Recipe


Ingredients of Butter Chicken for 4 Servings

  • 1 lb boneless chicken breast or thighs, cut into bite-sized pieces
  • 1 cup plain yogurt
  • 2 tablespoons ginger paste
  • 2 tablespoons garlic paste
  • 2 tablespoons garam masala
  • 1 tablespoon cumin powder
  • 1 tablespoon coriander powder
  • 1 teaspoon turmeric powder (Use Lakadong Turmeric)
  • 1 teaspoon Red Chilli Powder (Use Mathania Chilli Powder)
  • Salt, to taste
  • 4 tablespoons butter
  • 1 large onion, chopped
  • 1 Lagre cup tomato puree
  • 1 cup heavy cream
  • 1/4 cup fresh Coriander Leaves (cilantro), chopped

Step-by-Step Recipe for Butter Chicken

Step 1: Marinate the Chicken

In a large bowl, combine the yogurt, ginger paste, garlic paste, garam masala, cumin powder, coriander powder, turmeric powder, red chilli powder and salt. Add the chicken pieces to the bowl and mix well, making sure that the chicken is coated evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight.

Step 2: Cook the Chicken

In a large saucepan, heat 2 tablespoons of butter over medium heat. Add the chicken pieces and cook until they are browned on all sides, about 5 minutes. Remove the chicken from the pan and set aside.

Step 3: Make the Sauce

In the same saucepan, heat the remaining 2 tablespoons of butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the crushed tomatoes and bring the mixture to a boil. Reduce the heat to low and simmer for 10 minutes.

Step 4: Finish the Dish

Stir in the heavy cream and the reserved chicken pieces. Bring the mixture to a boil and then reduce the heat to low. Simmer for 10 minutes, or until the chicken is cooked through. Stir in the fresh Coriander or cilantro.

Step 5: Serve

Serve the butter chicken over a bed of rice or with warm naan bread. Enjoy!

Butter Chicken with Tandoori Roti

Butter Chicken calories:

Butter Chicken Calories