Butter Chicken (Murgh Makhani) — Butter-simmered chicken, its history, recipe, and variations

Origin and History
Butter Chicken, also called Murgh Makhani in Hindi, is an iconic dish of Indian cuisine, originating from Delhi in the 1950s. It was created by chef Kundan Lal Gujral, founder of the famous restaurant Moti Mahal.

The story goes that this dish was born to reuse slightly dry leftover tandoori chicken: the chef imagined a rich sauce made from butter (makhan), tomatoes, cream, and mild spices to add creaminess and flavor.

Today, Butter Chicken is a classic of Indo-Pakistani cuisine and one of the most popular Indian recipes worldwide.

Traditional Codified Recipe
Unlike Chicken Tikka Masala, the Butter Chicken recipe is well codified and recognized in India, especially in culinary schools and classic restaurants. It follows several rules:

Essential Ingredients

For the marinade

• 600 g of chicken pieces (breast or boneless thighs)

• 150 g of plain whole yogurt

• 1 tablespoon fresh grated ginger

• 2 cloves garlic, grated

• 1 teaspoon garam masala

• 1 teaspoon turmeric

• 1 teaspoon mild chili powder (Kashmiri) or sweet paprika

• 1 teaspoon salt

• 1 tablespoon lemon juice

For the sauce

• 50 g butter (or ghee)

• 1 medium onion, finely chopped

• 2 cloves garlic, finely chopped

• 1 tablespoon grated ginger

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• ½ teaspoon ground cumin

• 400 g crushed tomatoes or fresh tomato puree

• 100 ml heavy cream (or coconut cream for a lactose-free version)

• 1 teaspoon sugar (to balance acidity)

• A pinch of dried fenugreek leaves (kasuri methi) — optional but very aromatic

• Salt to taste

• Fresh chopped coriander (cilantro) to garnish

Preparation

Marinade
Mix all the marinade ingredients. Coat the chicken pieces thoroughly, cover, and let rest in the refrigerator for at least 4 hours, preferably overnight.

Cooking the chicken
Preheat the oven grill (or use an outdoor grill). Cook the marinated chicken until nearly done and well browned (about 15-20 minutes). The chicken can also be grilled in a pan or tandoor.

Preparing the sauce
Melt the butter (or ghee) in a pan. Sauté the onion until golden. Add garlic, ginger, garam masala, ground coriander, and cumin; cook for 1-2 minutes to release aromas.

Add the tomatoes, simmer gently for 15-20 minutes until thickened. Add sugar to balance the acidity.

Stir in the cream and dried fenugreek leaves (if used). Adjust salt.

Add the grilled chicken to the sauce, simmer gently for 10 minutes so the chicken absorbs the flavors.

Garnish with fresh chopped coriander before serving.

Regional Variations

• Butter can be replaced by ghee for a richer flavor.

• The sauce can be more or less spicy according to regional tastes.

• Some add ground cashew nuts to thicken the sauce.

• There is a vegetarian version with paneer (Indian cheese).

Traditional Accompaniments

• Plain basmati rice

• Naan (Indian tandoori bread)

• Raita (yogurt with herbs or cucumber)

Conclusion
Butter Chicken is a historic, codified dish symbolizing Mughal and Indo-Pakistani cuisine. Its worldwide success illustrates the richness and refinement of traditional Indian recipes.