I first had butter chicken on a road trip from Mumbai to a hill station. Late in the evening, my uncle pulled over at this restaurant in a cottage in the middle of a dark field. Of course, it was the best dish I’ve ever had in that atmosphere. Now I know that it’s a very popular dish in Northern India and can be found in Indian restaurants worldwide.
History of Butter Chicken
Butter chicken, also known as murgh makhani, is a popular dish in Indian cuisine that originated in the northern Indian city of Delhi. It is believed to have been created in the 1950s by Kundan Lal Gujral, the owner of a restaurant called Moti Mahal. According to the legend, Butter chicken was created as a way to use up leftover tandoori chicken.
Gujral came up with simmering the leftover chicken in a tomato-based sauce with butter and cream. The dish was instantly successful and quickly gained popularity among locals and travelers. The dish quickly spread throughout northern India and eventually to other parts of the country and the world.
What does butter chicken taste like?
Butter chicken is typically made with marinated chicken cooked in a clay oven (tandoor). It has a rich and creamy flavor with a slightly sweet and tangy taste. The tomato-based sauce is made with butter, cream, and a blend of ginger, garlic, cumin, cilantro, and garam masala. The tender, succulent chicken is then simmered in the flavorful sauce, creating a savory and sweet balance. The dish is typically served with rice or naan bread. General, it is a comforting and satisfying dish with a harmonious blend of flavors.
What is the difference between butter chicken and tikka masala?
Butter chicken and chicken tikka masala are sometimes confused. Butter chicken and chicken tikka masala are both popular Indian dishes, but they are prepared differently and have distinct flavors. Butter chicken is a dish that originated in northern India. On the other hand, chicken tikka masala is a dish believed to have originated in the UK and is heavily influenced by Indian cuisine. Butter chicken is known for its sweet, creamy, and mild taste, while Chicken Tikka Masala is known for its spicy, creamy, and tomato-based flavor.
Want to try making butter chicken at home? One of the most popular recipes on Reddit and Youtube is from Chef Varun Inamdar.
Butter Chicken Recipe
Butter Chicken Ingredients
For the chicken:
- 1 lb boneless chicken breast
- 1 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- Salt to taste
- Oil for pan-frying
For the gravy:
- 1 lb roughly chopped tomatoes
- 1/2 lb roughly chopped onions
- 1 tbsp garlic paste
- 1/4 cup cashews
- 1 tsp dried fenugreek leaves (kasoori methi)
- 1/2 cucharadita de polvo Garam Masala
- 4 tbsp granulated sugar
- 2 tbsp Kashmiri chili powder
- 5 tbsp butter
- 3 tbsp heavy cream
- 2 tbsp malt vinegar or 1.5 tbsp white vinegar
- Salt to taste
Butter Chicken Instructions
- Marinate the chicken with ginger-garlic paste, polvo de chile rojo, and salt. Let it sit for 15-20 minutes.
- In a pan, heat some oil and pan-fry the marinated chicken pieces until cooked through. Remove from the pan and set aside.
- In the same pan, add the onions and sauté with a spoonful of butter. Once the onions are cooked, add the tomatoes and cashews.
- Add water, garlic paste, sal, malt vinegar or white vinegar, sugar, garam masala en polvo, and chili powder. Mix well and let it simmer for 15-20 minutes.
- Use a blender to puree the mixture until smooth.
- Strain the puree back into the same pan, pressing out as much liquid as possible.
- Add butter, cream, chicken, and dried fenugreek leaves. Let it simmer for 5-7 minutes. Garnish with cream and dried fenugreek leaves before serving.
For your convenience, we have converted his recipe for butter chicken to one that uses measurements in the English system.
We also love Serious Eats Stovetop Butter Chicken Recipe. You can also make butter chicken in an Instant Pot or Pressure Cooker.