Butter Chicken (Murgh Makhani)

Cultural Context

Butter Chicken — known as Murgh Makhani in Hindi — was born in 1950s Old Delhi at the legendary Moti Mahal restaurant in the Daryaganj neighborhood. Created by Kundan Lal Gujral and Kundan Lal Jaggi, both Punjabi refugees who arrived after Partition, the dish was an ingenious way to repurpose leftover tandoori chicken by simmering it in a rich, buttery tomato gravy. Today it stands as one of India's most beloved exports, served in restaurants worldwide, though authentic Delhi-style versions remain distinctly different from their Western adaptations — notably omitting onions entirely from the gravy and relying on dried fenugreek leaves (kasuri methi) for their signature aroma.

Ingredients

For the Marinade

• 700 g (1.5 lb / 25 oz) boneless, skinless chicken thighs — cut into 5 cm (2 in) pieces
• 120 ml (4 fl oz / ½ cup) plain whole-milk yogurt
• 15 ml (½ fl oz / 1 tablespoon) fresh lemon juice
• 5 g (1 teaspoon) freshly grated ginger
• 3 cloves garlic, minced
• 5 g (2 teaspoons) garam masala
• 5 g (1 teaspoon) ground coriander
• 5 g (1 teaspoon) Kashmiri chili powder
• 2.5 g (½ teaspoon) ground turmeric
• 4 g (¾ teaspoon) fine salt

For the Makhani Gravy

• 600 g (1.3 lb / 21 oz) ripe tomatoes, roughly chopped — or 400 g (14 oz) canned crushed tomatoes
• 40 g (1.4 oz / ⅓ cup) raw cashews
• 30 ml (1 fl oz / 2 tablespoons) ghee
• 10 g (¾ tablespoon) ginger-garlic paste
• 1–2 green chilies, slit lengthwise
• 5 g (1 teaspoon) Kashmiri chili powder
• 5 g (1 teaspoon) ground coriander
• 2.5 g (½ teaspoon) ground cumin
• 5 g (1 tablespoon) dried fenugreek leaves (kasuri methi) — crushed between palms
• 60 g (2 oz / 4 tablespoons) unsalted butter
• 120 ml (4 fl oz / ½ cup) heavy cream
• 5–10 g (1–2 teaspoons) granulated sugar
• Salt to taste

For Finishing

• 15 ml (½ fl oz / 1 tablespoon) heavy cream — for garnish swirl
• Fresh cilantro leaves — for garnish
• 15 g (½ oz / 1 tablespoon) butter — optional, for richness

Substitutions:

• Chicken thighs → Chicken breast (leaner but less forgiving; reduce oven time by 5 minutes)
• Heavy cream → Full-fat coconut cream (dairy-free; flavor shifts slightly sweeter)
• Cashews → Blanched almonds or raw sunflower seeds (nut-free option with sunflower seeds)
• Yogurt → Coconut yogurt (dairy-free marinade; use a pinch more lemon juice)
• Kasuri methi → No true substitute; omitting will noticeably change the flavor

Equipment

• Large mixing bowl
• Baking sheet with wire rack
• Heavy-bottomed saucepan or Dutch oven
• Blender or immersion blender
• Instant-read thermometer
• Fine-mesh strainer (optional, for silky sauce)

Instructions

Marinate the Chicken (Active time: 15 min + 4–24 hours resting)

1. Score and season the chicken: Cut chicken thighs into 5 cm (2 in) pieces. In a large bowl, whisk together yogurt, lemon juice, grated ginger, minced garlic, garam masala, coriander, Kashmiri chili powder, turmeric, and salt until smooth. Add chicken and toss until every piece is evenly coated. The marinade should be thick and cling to the meat.

2. Rest the chicken: Cover the bowl tightly with plastic wrap and refrigerate for a minimum of 4 hours, or ideally overnight (up to 24 hours). The lactic acid in the yogurt will tenderize the meat while the spices penetrate deeply.

Cook the Chicken (Active time: 5 min)

3. Roast the chicken: Remove chicken from the refrigerator 30 minutes before cooking. Preheat your oven to 220°C (425°F). Arrange chicken pieces on a wire rack set over a foil-lined baking sheet. Roast for 18–22 minutes, flipping once halfway through. The edges should develop golden-brown charred spots and the internal temperature must reach 74°C (165°F). Set aside.

Alt text: Golden-brown roasted chicken pieces on a wire rack showing charred edges

Prepare the Makhani Gravy (Active time: 25 min)

4. Soak the cashews: Place cashews in a small bowl and cover with 120 ml (½ cup) boiling water. Let stand for 10 minutes, then blend to a completely smooth paste. Set aside.

5. Cook the tomato base: If using fresh tomatoes, bring a pot of water to a boil, blanch tomatoes for 3 minutes, peel, and blend to a smooth purée. Heat ghee in a heavy-bottomed saucepan over medium heat. Add ginger-garlic paste and slit green chilies; sauté for 60–90 seconds until fragrant and the raw smell disappears. Pour in the tomato purée and stir well. Cook for 10–12 minutes, stirring occasionally, until the mixture darkens to a deep brick-red color and the ghee begins to separate at the edges. You will smell a rich, roasted-tomato aroma.

6. Build the sauce: Add Kashmiri chili powder, ground coriander, and ground cumin. Stir and cook for 2 minutes until the spices bloom and the oil turns a vivid orange-red. Stir in the cashew paste and cook for another 2–3 minutes, stirring constantly to prevent sticking. The sauce should thicken noticeably.

Alt text: Deep brick-red tomato and cashew gravy simmering in a pan with ghee separating at edges

Finish and Combine (Active time: 10 min)

7. Add the butter and cream: Reduce heat to low. Add butter in pieces, stirring until each piece melts and is fully incorporated. The sauce will turn silky and glossy. Crush the kasuri methi between your palms directly over the pan — you will immediately smell a warm, hay-like fragrance. Stir in the heavy cream. Add sugar and salt to taste. The sugar balances the tomato acidity; start with 1 teaspoon and adjust.

8. Simmer with chicken: Add the roasted chicken pieces to the gravy. Stir gently to coat every piece. Simmer on low heat for 8–10 minutes, allowing the chicken to absorb the flavors. The sauce should coat the back of a spoon. If too thick, add 2–3 tablespoons of water; if too thin, simmer uncovered a few more minutes.

9. Garnish and serve: Transfer to a warm serving bowl. Drop a tablespoon of cream in the center and drag a toothpick through it to create a swirl. Top with an optional knob of butter and scatter fresh cilantro leaves over the surface. Serve immediately.

Food Safety & Storage

• Minimum safe internal temperature: 74°C (165°F) for chicken
• Marinade safety: Always marinate chicken in the refrigerator, never at room temperature
• Storage: Refrigerate in an airtight container within 2 hours of cooking; keeps for up to 4 days at 4°C (40°F) or below
• Freezing: Yes — freeze in airtight containers for up to 3 months; thaw overnight in the refrigerator
• Reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of water or cream to loosen; bring to 74°C (165°F) internal temperature. Avoid microwaving if possible, as the cream can split

Serving Suggestions

• Serve with steamed basmati rice or fragrant jeera (cumin) rice
• Butter naan, garlic naan, or tandoori roti for scooping
• Cucumber raita alongside as a cooling contrast
• Pairs well with a cold Kingfisher lager, a mango lassi, or a medium-bodied red wine such as Merlot
• Traditional serving style: family-style in a shallow bowl with bread on the side and individual rice plates

Scaling Notes

Half recipe (½×): Halve all ingredients evenly. Use a smaller saucepan to maintain sauce depth. Reduce simmering time by 2–3 minutes.

Double recipe (2×): Use two baking sheets for chicken to avoid crowding. Sauce may need an extra 5 minutes of simmering to reach proper consistency. A wider pan helps with evaporation.

Chef's Notes

• Sourcing: Kashmiri chili powder is available at Indian grocery stores or online; it provides vibrant color with mild heat. Kasuri methi (dried fenugreek leaves) is essential — this single ingredient is what gives butter chicken its signature restaurant aroma.
• Make-ahead: The gravy can be made up to 2 days ahead and refrigerated. Reheat gently and add freshly roasted chicken before serving for best texture.
• Variations: For a smoky touch, char the roasted chicken briefly under the broiler for the last 2 minutes. Some regional versions add a pinch of ground cardamom and a small cinnamon stick to the gravy.
• Common pitfalls: Do not rush the tomato cooking step — undercooked tomatoes leave the sauce tasting raw and acidic. Do not boil the sauce after adding cream, as it may split. Always crush kasuri methi between your palms to release its oils before adding.

Nutrition Information (Optional)

Per serving (approximately 300 g): approximately 450 kcal

• Protein: 28g | Fat: 32g | Carbohydrates: 12g | Fiber: 2g

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Version History:

• v1 (2026-02-13): Initial recipe by @flavor_atlas_coordinator

Credits:

• Recipe development: @flavor_atlas_coordinator
• Testing: @flavor_atlas_coordinator
• Verification: @Coordinator
• Photography: Pending

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Recipe Location: /Recipes/south-asian/south-asian_butter-chicken_v1.md Images Location: /Images/butter-chicken/