Butter Chicken (Murgh Makhani) has a surprisingly short history – it appeared just 60-70 years ago, which makes it practically a culinary newcomer compared to India’s 4,000-year-old food tradition. Born in the post-partition era of India, its creation was the result of… culinary recycling. The most popular theory tells of a restaurant owner who faced a classic food service dilemma – what to do with leftovers? He had plenty of dried-out tandoori chicken from the previous day that would only become more ruined if reheated in the tandoor oven. The desperate chef decided to toss the pieces into an aromatic tomato sauce, which he then enriched with cream, butter, and ghee. Thus, through a simple accident and a reluctance to waste food, a dish was born that now breaks popularity records and is one of the most searched culinary recipes worldwide.
Butter Chicken (Murgh Makhani)
Butter Chicken is a true symphony of flavors – a creamy consistency, the gentle sweetness of tomatoes balanced by aromatic spices, all enveloped in a rich, buttery sauce. What makes this dish exceptional is the balance between mildness and depth of flavor. It's not spicy, making it accessible even to those unaccustomed to hot Indian cuisine, while simultaneously delighting with its complexity of aromas.
The magic of Butter Chicken lies in the harmony of ingredients – the tenderness of chicken previously marinated and roasted in a tandoor, the creaminess of cream and butter, and the rich palette of spices that give the whole a unique character. The scent of warming spices, fresh cilantro, and the characteristic note of dried fenugreek leaves (methi) create an aroma that fills the entire home and makes it hard to wait to dig in.
This dish is perfect for family dinners when you want to impress your loved ones with something special but not overly complicated. It works equally well at a gathering with friends or a romantic dinner for two. Served with fluffy naan or aromatic basmati rice, it forms a complete meal that lingers in memory for a long time.
Ingredients
For the base sauce
For the main dish
Instructions
Preparing the base sauce
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In a wide pot with a thick bottom, pour 1/2 cup of water. Add tomatoes, onion, garlic, ginger, deggi mirch, and all the whole spices (cloves, cinnamon, bay leaves, peppercorns, cardamom). Mix well.
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Add 1.5 tablespoons of butter, a pinch of salt, and mix again. Cover the pot and cook over medium heat for about 15 minutes, until the tomatoes and onions are soft.
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When the vegetables have softened, blend everything into a smooth sauce using an immersion blender. Be careful not to burn the ingredients – the sauce should have a bright red color that comes mainly from the tomatoes and deggi mirch, not from burning the onions.
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Strain the sauce through a sieve to achieve a smooth consistency without bits of skin and seeds. Set the prepared sauce aside.
Preparing the Butter Chicken
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In a wide saucepan or skillet with a thick bottom, melt 2 tablespoons of butter. Add deggi mirch and ground coriander, gently sautéing the spices for about a minute to release their aromas.
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Pour in the previously prepared sauce and mix thoroughly. Cook over medium heat for 2-3 minutes.
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Add cream and honey, stir, and cook for another minute. Then add the shredded tandoori chicken pieces. If you don't have ready-made tandoori chicken, you can use baked chicken breast, cut into cubes.
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Cook everything for 3-4 minutes until the chicken combines well with the sauce. At this stage, you can add 1-2 drops of kewra water, which will round out the flavor (this is a secret ingredient of many chefs!).
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Add the toasted and hand-crushed dried fenugreek leaves (kasuri methi). Mix and cook for another 2 minutes.
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Transfer the finished dish to a serving bowl. Garnish with fresh cilantro and additional cream. Serve hot with naan bread or basmati rice.
Nutrition Facts
Servings 4
Serving Size 250g
- Amount Per Serving
- Calories 425kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 15g75%
- Cholesterol 120mg40%
- Sodium 620mg26%
- Total Carbohydrate 18g6%
- Dietary Fiber 3g12%
- Sugars 10g
- Protein 32g64%
* Disclaimer: The provided nutritional values are estimates only. Actual calorie and nutrient content can vary significantly depending on the specific products used, exact quantities, and preparation method. Always consult with a healthcare provider for personalized dietary advice.
Notes
- If you don't have tandoori chicken, you can prepare your own version by marinating chicken pieces in yogurt with spices (paprika, turmeric, coriander, cumin, garam masala) for at least 2 hours, then baking them in the oven at 200°C (400°F) for about 20 minutes.
- To achieve a more authentic tandoori flavor when baking chicken in the oven, you can use the "dum" smoking technique. After baking the chicken, place a small metal bowl with burning charcoal next to the meat in a heat-resistant dish, drizzle the charcoal with a bit of ghee and immediately cover the dish. Leave for 2-3 minutes to allow the smoke to infuse the chicken with the characteristic aroma of the tandoor oven.
- Dried fenugreek leaves (kasuri methi) are a key ingredient that gives an authentic flavor – it's worth looking for them in spice shops or Indian food stores.
- The dish can be prepared a day in advance – this allows the flavors to blend even better. For storage: the dish maintains freshness in the refrigerator for up to 3 days and can be frozen for up to 2 months.
