Butter Chicken
Tandoori chicken simmered in a tomato-based sauce, finished with butter and cream.
Nutrition Facts
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
An Indian Affair
Butter Chicken, also known as Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created by Kundan Lal Jaggi, who used leftover tandoori chicken in a creamy tomato-based sauce to prevent it from drying out. This innovative approach led to the creation of one of the most beloved Indian dishes globally.
Butter Chicken holds a significant place in Indian cuisine and culture, representing a blend of tradition and innovation. It is a popular dish for celebrations, family gatherings, and restaurant meals.
Celebratory Dish
Butter Chicken is often served during special occasions like weddings, festivals, and family celebrations, highlighting its role as a dish associated with joy and togetherness.
Restaurant Staple
It is a ubiquitous item on the menu of Indian restaurants worldwide, demonstrating its global appeal and accessibility. It serves as an introduction to Indian cuisine for many people.
Symbol of Innovation
The dish represents the innovative spirit of Indian chefs who skillfully combined traditional cooking techniques (tandoori) with new flavor combinations to create a culinary masterpiece.
Butter Chicken is characterized by its rich, creamy, and slightly sweet flavor profile. The dish balances the smoky char of tandoori chicken with a tangy and savory tomato-based sauce.
The primary flavors include the smoky and subtly spiced notes from the tandoori chicken, which is marinated in yogurt and a blend of spices like garam masala, ginger, garlic, and chili powder. The sauce features a combination of tomatoes, butter (or ghee), cream, ginger, garlic, and a variety of spices such as garam masala, cumin, coriander, and fenugreek leaves (kasuri methi). A touch of sweetness is often added, either with honey or sugar, to balance the acidity of the tomatoes.
Marination is Key
Marinating the chicken for at least 4 hours, or preferably overnight, allows the flavors to penetrate deeply, resulting in a more flavorful and tender dish.
Smoke Infusion
If you don't have a tandoor, you can impart a smoky flavor by grilling the chicken or using liquid smoke sparingly in the marinade.
Kasuri Methi
Do not skip the Kasuri Methi (dried fenugreek leaves). Crush them in your palm before adding to release their aroma. This adds a unique flavor dimension.
Simmering the Sauce
Simmering the sauce for a longer period allows the flavors to meld together and the sauce to thicken, resulting in a richer and more complex taste.
Butter vs Ghee
While butter is commonly used, ghee (clarified butter) imparts a richer, nuttier flavor to the dish and is more authentic to Indian cuisine.
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