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The story of Butter Chicken dates back to the 1950s when it was first created at the Moti Mahal restaurant in Delhi. The chefs at Moti Mahal were known for their innovative use of leftover chicken, which was marinated and cooked in a rich tomato sauce with cream and spices. This ingenious method not only minimized waste but also gave birth to a dish that would soon become iconic. The creamy tomato curry paired with succulent chicken quickly gained popularity, leading to its spread across India and eventually to international fame.

Indian Butter Chicken Recipe

Embark on a culinary journey with Butter Chicken, the creamy and fragrant dish known as Murgh Makhani in India. Originating in the 1950s at Moti Mahal, it captures the essence of Indian cuisine with its rich blend of spices, tender chicken, and buttery sauce. Perfect for family gatherings or special occasions, Butter Chicken offers a delightful taste sensation that's loved worldwide. Create this iconic dish and savor the flavors of India in your kitchen! #ButterChicken #IndianCuisine #Cooking #Foodie #Spices #ComfortFood #HomeCooking #CulinaryJourney
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Ingredients
  

For the Marinade:

500g boneless chicken thighs, cut into bite-sized pieces

1 cup plain yogurt

2 tbsp lemon juice

1 tbsp ginger-garlic paste

2 tsp garam masala

1 tsp turmeric powder

1 tsp red chili powder

Salt to taste

For the Butter Chicken Sauce:

3 tbsp unsalted butter

1 medium onion, finely chopped

2 tbsp ginger-garlic paste

1 can (400g) crushed tomatoes

1 cup heavy cream

1 tsp sugar

1/2 tsp fenugreek leaves (kasuri methi)

1 tsp coriander powder

1 tsp garam masala

Salt to taste

Fresh cilantro for garnish

Instructions
 

Marinate the Chicken: In a bowl, mix the yogurt, lemon juice, ginger-garlic paste, garam masala, turmeric powder, red chili powder, and salt. Add the chicken pieces and coat well. Cover and refrigerate for at least 1 hour, preferably overnight.

    Cook the Chicken: Preheat your grill or skillet over medium heat. Cook the marinated chicken for about 6-8 minutes or until fully cooked and slightly charred. Set aside.

      Prepare the Sauce: In a large pot, melt the butter over medium heat. Add the chopped onions and sauté until golden brown. Stir in the ginger-garlic paste and cook for another minute until fragrant.

        Add Tomatoes and Spices: Pour in the crushed tomatoes and add sugar, coriander powder, and salt. Cook for 10-15 minutes until the sauce thickens and the oil begins to separate.

          Blend the Sauce: Use an immersion blender to purée the sauce until smooth (optional). This step helps create a rich texture.

            Combine Chicken and Sauce: Add the grilled chicken into the sauce, mixing well to coat. Pour in the heavy cream, fenugreek leaves, and garam masala. Simmer for an additional 5-10 minutes on low heat, allowing all flavors to meld.

              Garnish and Serve: Remove from heat. Garnish with fresh cilantro and serve hot, accompanied by naan or steamed basmati rice.

                Prep Time: 20 min | Total Time: 1 hr | Servings: 4