Indian Butter Chicken, also known as Murgh Makhani, is one of India's most iconic and beloved curries. Originating in Delhi, this classic dish features tender pieces of chicken marinated in yogurt and aromatic spices, then cooked in a rich, creamy tomato-butter sauce. The combination of butter, cream, tomatoes, garlic, ginger, and warm Indian spices creates a velvety curry with the perfect balance of savory, mildly spiced, and slightly sweet flavors. Butter Chicken is traditionally served with naan, roti, or fragrant basmati rice, making it a comforting and satisfying meal that's loved around the world.
Chicken Marinade : Boneless chicken thighs or breasts – 2 lb (900 g), cut into bite-sized pieces ,, Plain yogurt – ½ cup ,, Lemon juice – 1 tbsp ,, Garlic – 4 cloves, minced
Chicken Marinade : Fresh ginger – 1 tbsp, grated ,, Garam masala – 2 tsp ,, Ground cumin – 1 tsp ,, Ground coriander – 1 tsp
Chicken Marinade : Turmeric – ½ tsp ,, Kashmiri chili powder or paprika – 1 tsp ,, Salt – 1 tsp
Butter Chicken Sauce : Butter – 4 tbsp ,, Onion – 1 medium, finely chopped ,, Garlic – 3 cloves, minced ,, Fresh ginger – 1 tbsp, grated
Butter Chicken Sauce : omato puree – 2 cups (480 ml) ,, Heavy cream – 1 cup (240 ml) ,, Tomato paste – 1 tbsp ,, Garam masala – 1 tsp
Butter Chicken Sauce : Ground cumin – 1 tsp ,, Sugar – 1 tsp ,, Salt – to taste
Garnish : Fresh cilantro, chopped ,, Butter or cream drizzle (optional)
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