Butter Chicken
Chicken Tikka pieces cooked in a creamy tomato and butter sauce.
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.
Butter Chicken, also known as Murgh Makhani, originated in Delhi, India, in the 1950s at the Moti Mahal restaurant. It was created by accident by Kundan Lal Gujral, who salvaged leftover tandoori chicken by simmering it in a rich tomato, butter, and cream sauce. This innovative use of leftovers transformed into a culinary classic, influenced by the Mughal tradition of rich, creamy gravies and the widespread use of the tandoor oven.
Butter Chicken holds a prominent place in Indian cuisine and is often considered a celebratory dish, served during special occasions, family gatherings, and restaurant outings. Its widespread popularity reflects its delicious flavor profile and accessibility to diverse palates.
Restaurant Staple
Butter Chicken is a ubiquitous dish on Indian restaurant menus worldwide, often representing Indian cuisine to a global audience.
Family Favorite
It is a beloved dish for family meals, especially for those who prefer milder flavors compared to spicier curries.
Wedding Celebrations
Butter Chicken is frequently served at Indian wedding receptions and other celebratory events as part of a larger buffet spread.
Butter Chicken boasts a harmonious blend of creamy, tangy, smoky, and slightly sweet flavors. The richness of butter and cream is balanced by the acidity of tomatoes and the warmth of aromatic spices. The tandoor-grilled chicken adds a distinct smoky element.
The dominant flavors stem from the tomato-based sauce, enriched with butter, cream, and cashew paste (sometimes used for added creaminess). Key spices include garam masala, ginger, garlic, cumin, coriander, turmeric, and chili powder (for a mild kick). The tandoori chicken marinade typically includes yogurt, ginger-garlic paste, lemon juice, and tandoori masala, contributing to its characteristic smoky and tangy taste.
Marinating the Chicken
Marinating the chicken overnight or for at least a few hours allows the flavors to penetrate deeply, resulting in more tender and flavorful meat. Using yogurt in the marinade also helps to tenderize the chicken.
Smoking the Sauce (Optional)
To replicate the smoky flavor of tandoor cooking, you can give the sauce a 'dhungar' treatment. Place a small steel bowl with a burning piece of charcoal in the sauce, drizzle it with ghee, and cover the pot tightly for a few minutes to infuse the sauce with smoke.
Fresh Ingredients
Using fresh ginger, garlic, and tomatoes will significantly enhance the flavor of the dish compared to using pre-made pastes or canned tomatoes. Using good quality butter makes a huge difference.
Kasuri Methi
Crushed dried fenugreek leaves (Kasuri Methi) are a key ingredient that adds a unique aroma and flavor to Butter Chicken. Don't skip it!
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