Butter Chicken (Indian Style)

Introduction

Butter Chicken, known as Murgh Makhani in India, is one of the most beloved and internationally recognized dishes of Indian cuisine. Rich, creamy, and bursting with flavor, this dish is a perfect blend of aromatic spices, tender chicken, and a luscious tomato-based gravy enriched with butter and cream. Originating from the northern regions of India, Butter Chicken is a staple in Indian restaurants worldwide and a favorite among food lovers of all ages.

The History

The origins of Butter Chicken trace back to the 1950s in Delhi, India, where it was created by the chefs of Moti Mahal Delux, a legendary restaurant that served as a melting pot for Punjabi cuisine. Legend has it that the dish was born out of the need to use leftover tandoori chicken. The chefs decided to simmer the chicken in a spiced tomato gravy and add butter to enhance the richness, resulting in a dish that quickly gained popularity. Over the decades, Butter Chicken has evolved, but its soul remains the same — a comforting, indulgent curry that represents the best of Indian culinary traditions.

Ingredients Breakdown

Butter Chicken is made with a harmonious blend of ingredients that create its signature flavor and texture:

Chicken: Usually boneless chicken pieces marinated in yogurt and spices before being grilled or cooked.
Tomatoes: Fresh tomatoes or puree are used to create a rich, tangy base for the gravy.
Onions: Finely chopped or pureed to add depth and sweetness to the sauce.
Spices: A mix of garam masala, turmeric, cumin, coriander, red chili powder, and fenugreek gives the dish its aromatic complexity.
Dairy: Butter and cream are essential for the signature richness and smooth texture.
Garlic and Ginger: These aromatics are the backbone of the flavor profile.

Step-by-Step Recipe

Marinate the Chicken: In a bowl, combine chicken pieces with yogurt, ginger-garlic paste, salt, red chili powder, turmeric, and garam masala. Let it rest for at least 30 minutes (or overnight in the fridge).
Cook the Chicken: Either grill, pan-fry, or bake the chicken until fully cooked and slightly charred for that smoky flavor.
Prepare the Gravy: In a pan, sauté onions until golden. Add ginger-garlic paste and cook until fragrant. Stir in chopped tomatoes and cook until they turn into a thick puree.
Add Spices: Mix in garam masala, cumin, coriander, turmeric, and red chili powder. Cook for a couple of minutes.
Blend the Gravy: For a smooth texture, blend the cooked onion-tomato mixture into a fine puree using a blender or immersion blender.
Simmer the Curry: Return the puree to the pan, add a splash of water if needed, and simmer. Stir in butter and cream, then add the cooked chicken.
Final Touch: Let everything simmer together for 10–15 minutes. Garnish with kasuri methi (dried fenugreek leaves) and a dollop of butter on top.

Tips

Use freshly ground spices for a more vibrant flavor.
Letting the chicken marinate overnight enhances the taste and tenderness.
For a smoky flavor, you can finish the dish under a broiler or add a bit of tandoor-charred chicken.
If the gravy is too thick, adjust with a bit of water or milk.
Adding kasuri methi (dried fenugreek leaves) at the end gives a unique earthy aroma.

Variations and Customizations

Creamy Butter Chicken: Increase the amount of cream or add cashew paste for a richer, silkier texture.
Butter Paneer: Substitute chicken with paneer cubes for a vegetarian version.
Butter Prawn/Shrimp: Use prawns or shrimp instead of chicken for a seafood twist.
Low-fat Butter Chicken: Replace heavy cream with whole milk or yogurt and use less butter.
Spice Level: Adjust red chili powder or green chilies to suit your taste preferences.

Health Considerations and Nutritional Value

Butter Chicken, while indulgent, can be made healthier with a few modifications:

Calories: A typical serving (about 1 cup) contains around 300–400 calories, depending on the amount of butter and cream used.
Protein: Chicken provides a good source of lean protein.
Fats: Butter and cream contribute to the high saturated fat content; opt for low-fat dairy to reduce this.
Fiber: Serve with whole wheat naan or brown rice to increase fiber intake.
Calcium: Dairy ingredients contribute to calcium, but can be substituted for vegan or lactose-free versions.

Ingredients

For the Marinade:

500g boneless chicken (breast or thighs)
1 cup plain yogurt
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp red chili powder
½ tsp turmeric powder
1 tsp garam masala
Salt to taste

For the Gravy:

2 medium onions, finely chopped
2 large tomatoes, chopped or 1 cup tomato puree
2 tbsp butter
1 tbsp oil or ghee
1 tsp cumin seeds
1 tbsp ginger-garlic paste
1 tsp garam masala
1 tsp cumin powder
1 tsp coriander powder
½ tsp turmeric powder
1 tsp red chili powder (adjust to taste)
¼ cup cream
¼ tsp kasuri methi (crushed)
Water as needed

Directions

In a large bowl, combine all marinade ingredients with chicken pieces. Mix well and refrigerate for at least 30 minutes.
Heat oil in a pan or oven-safe dish and cook the chicken until lightly charred and fully cooked. Set aside.
In a separate pan, heat oil and butter. Add cumin seeds and let them sizzle.
Add chopped onions and sauté until golden brown.
Add ginger-garlic paste and sauté for another minute until fragrant.
Stir in chopped tomatoes and cook until they break down into a thick puree.
Add all the powdered spices and cook for 2–3 minutes until the oil separates.
Blitz the mixture into a smooth puree using a blender or immersion blender.
Return the puree to the pan and add a splash of water if too thick. Simmer gently.
Add the cooked chicken and stir to coat in the gravy. Let it simmer for 10 minutes.
Stir in cream and butter, mix well, and finish with kasuri methi.
Garnish with fresh coriander and a swirl of butter before serving.