The Story Behind Indian Butter Chicken

Butter chicken — murgh makhani — was created in Delhi in the early 1950s at Moti Mahal restaurant by Kundan Lal Gujral and his chef Kundan Lal Jaggi. The origin story is practical rather than romantic: leftover tandoori chicken was simmered in a tomato cream sauce enriched with butter and aromatics to prevent the meat from drying out. The result was so good it became the restaurant’s signature dish and, eventually, one of the most internationally recognized Indian dishes in existence. Moti Mahal is also credited with popularizing the tandoor clay oven in Delhi after Partition — Gujral had brought the technique from Peshawar — making it indirectly responsible for much of what the world thinks of as “Indian restaurant food.” Butter chicken is often described as milder and creamier than its cousin tikka masala, and that’s by design: the sauce is built around a gentle warmth of spices rather than heat, letting the richness of butter and cream take full center stage.

What makes this dish so enduringly satisfying — and so easy to love — is the marinade step that most home cooks are tempted to skip. Don’t skip it. The yogurt marinade with garam masala, cumin, and lemon juice does two important things: it tenderizes the chicken fibers through the gentle acidity of the yogurt, and it creates a flavorful crust when the chicken hits the hot pan that no amount of sauce can replicate afterward. I always marinate overnight when I have the time, and the difference is noticeable every single time. The other thing worth noting is the tomato base. I prefer to use a good-quality canned tomato puree rather than fresh tomatoes out of season — the concentrated, sweet depth of a good Italian plum tomato puree brings a consistency that watery fresh tomatoes simply can’t match in a thirty-minute cook. Add a tiny pinch of sugar to balance acidity if needed. Finally, the butter: don’t be shy. This dish was literally named for its butter, and using a generous hand at every stage — sautéing the aromatics, finishing the sauce — is exactly what gives murgh makhani its legendary silkiness. Serve it with warm naan straight from the pan and you’ll understand why this dish has conquered the world.

One more thing worth knowing: this dish is even better the next day. Like all spiced braised dishes, the flavors deepen and meld overnight in the refrigerator. I often make a double batch on Sunday specifically so Monday night dinner is already handled. Reheat gently over low heat with a splash of water to loosen the sauce, and finish with a fresh pat of butter stirred in off the heat. That final butter addition — a classic French technique called “monter au beurre” — brings the sauce back to its original silkiness and makes reheated murgh makhani taste freshly made.

Ingredients

  • For the Chicken:
    • 1 lb chicken thighs, cut into bite-sized pieces
    • 1/2 cup plain yogurt
    • 2 tbsp lemon juice
    • 1 tbsp garam masala
    • 1 tsp cumin
    • 1 tsp paprika
  • For the Sauce:
    • 4 tbsp butter
    • 1 onion, chopped
    • 3 cloves garlic, minced
    • 1 tbsp ginger, grated
    • 1 cup tomato purée
    • 1/2 cup heavy cream
  • For Garnish and Serving:
    • Fresh cilantro, chopped
    • Fresh naan (store-bought or homemade)

Instructions

  1. Marinate Chicken:
    • In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, and paprika.
    • Add the chicken pieces, ensuring they are fully coated in the marinade.
    • Cover and refrigerate for at least 30 minutes, allowing the flavors to penetrate the chicken.
  2. Cook Chicken:
    • Melt 2 tbsp butter in a large skillet over medium heat.
    • Add the marinated chicken and cook for 6-8 minutes, turning occasionally, until browned and cooked through.
    • Remove the chicken from the skillet and set aside.
  3. Prepare the Sauce:
    • In the same skillet, add the remaining 2 tbsp butter and sauté the chopped onion, garlic, and grated ginger until softened and fragrant, about 5 minutes.
    • Stir in the tomato purée and simmer for 10 minutes, stirring occasionally.
    • Reduce the heat to low and stir in the heavy cream, cooking for another 2 minutes to create a creamy, rich sauce.
  4. Combine and Simmer:
    • Return the cooked chicken to the skillet, stirring to coat it in the sauce.
    • Simmer for an additional 10 minutes, allowing the flavors to meld together.
  5. Serve:
    • Garnish the butter chicken with freshly chopped cilantro.
    • Serve hot with warm naan bread for dipping and enjoy a rich, flavorful meal!

Tips for Success

  • Chicken Options: Substitute chicken thighs with boneless chicken breast if preferred.
  • Yogurt Tip: Use full-fat plain yogurt for a creamier marinade.
  • Simmer for Depth: Letting the sauce simmer longer deepens the flavors.
  • Homemade Naan: If you have time, consider making naan from scratch for an extra-special touch.

Wine, Cocktail, Drink Pairing:

  • Pair this creamy dish with a dry Riesling or Pinot Gris to complement the spices.
  • For a cocktail, a classic mango lassi or a gin and tonic pairs beautifully with the richness of the butter chicken.
  • Non-alcoholic options include a refreshing iced tea or sparkling water with a slice of lime.