Introduction: Butter Chicken Curry (Murgh Makhani)
Butter Chicken Curry, also known as Murgh Makhani, is one of the most iconic Indian dishes worldwide. Originating in Delhi in the 1950s, it combines marinated chicken with a rich, creamy tomato-based sauce, perfectly balancing spices, butter, and cream. This dish is celebrated for its versatility, appearing in fine-dining restaurants, home kitchens, and street food menus globally—from London to New York.
This guide will show you exactly how to recreate this restaurant-quality Butter Chicken Curry at home. We’ll cover:
- Ingredients explained
- Step-by-step cooking instructions
- Tips and tricks for the perfect curry
- Variations for different tastes and diets
- Serving suggestions and pairings
- Frequently asked questions
- Fun facts and history
By the end, you’ll be ready to serve a rich, creamy, and perfectly spiced butter chicken curry that will impress family and friends.
History of Butter Chicken Curry
Butter Chicken was invented at Delhi’s Moti Mahal restaurant by chefs Kundan Lal Gujral, Thakur Dass, and Kundan Lal Jaggi. The story goes that leftover tandoori chicken was cooked in a buttery tomato gravy to prevent it from drying out. This accidental invention became a sensation.
Over the decades:
- Butter Chicken spread across India and abroad
- Restaurants in the US, UK, Canada, and Australia popularized it
- It became a symbol of Indian cuisine’s rich and creamy style
The dish stands out because it combines tandoori flavors with a luscious, creamy sauce, making it appealing even to those who don’t usually eat spicy food.
What Makes Butter Chicken Curry Special?
- Tender, juicy chicken marinated in yogurt and spices
- Creamy tomato-based sauce enriched with butter and cream
- Balanced spice profile suitable for international palates
- Easily adaptable for vegetarian or low-fat versions
- Perfect for pairing with rice, naan, or paratha
Ingredients for Butter Chicken Curry
Chicken Marinade Ingredients
- 500g boneless chicken, cut into cubes
- 1 cup plain yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
Tip: Yogurt tenderizes the chicken and infuses flavor. Use full-fat yogurt for the best results.
Curry Sauce Ingredients
- 2 tbsp butter
- 1 tbsp oil
- 1 large onion, finely chopped
- 2 tsp ginger-garlic paste
- 400g canned tomato puree
- 1/2 tsp chili powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 cup heavy cream
- 1 tsp kasuri methi (dried fenugreek leaves)
- Fresh coriander leaves for garnish
Optional Ingredients:
- 1–2 green chilies, chopped
- 1 tsp sugar to balance acidity
- Lemon wedges for serving
Tip: For a richer flavor, add extra butter or cream at the end.
Step-by-Step Butter Chicken Curry Recipe
Step 1: Marinate the chicken.
In a large bowl, combine chicken, yogurt, ginger-garlic paste, chili powder, turmeric, garam masala, and salt. Mix thoroughly to coat each piece.
Cover and refrigerate for at least 2 hours, preferably overnight. This ensures the flavors fully penetrate the meat, resulting in tender and juicy chicken.
Why Marinate?
- Tenderizes the chicken
- Infuses flavor deep into the meat
- Reduces cooking time
Step 2: Sear the Chicken
Heat 1 tbsp oil in a heavy-bottomed pan. Sear the chicken until golden brown on all sides. Do not cook fully; the chicken will finish cooking in the sauce. Remove and set aside.
Pro Tip: Grill or broil the chicken for a smoky tandoori flavor before adding to the curry.
Step 3: Prepare the Curry Sauce
Melt 2 tbsp butter in the pan. Sauté onions until golden brown. Add ginger-garlic paste and cook until the raw smell disappears.
Add tomato puree, chili powder, cumin, coriander, and salt. Cook for 10–12 minutes, stirring occasionally, until the oil separates from the sauce.
Tip: Blend the sauce for an ultra-smooth, restaurant-style texture.
Step 4: Combine Chicken and Sauce
Return the seared chicken to the sauce. Reduce heat and simmer 15–20 minutes until chicken is fully cooked. Stir in heavy cream and kasuri methi, and cook for another 2–3 minutes. Taste and adjust seasoning as needed.
Extra Tip: A final tablespoon of butter adds richness and shine to the curry.
Step 5: Garnish and Serve
Garnish with fresh coriander leaves and serve hot with naan, roti, or basmati rice. Lemon wedges can be served on the side for a tangy lift.
Serving Tip: Pair with light salads, raita, or cucumber-yogurt dip for a refreshing side.
Tips for Perfect Butter Chicken Curry
- Overnight Marination: Maximum flavor and tenderness
- Full-Fat Cream: Ensures smooth, rich sauce
- Spice Balance: Adjust red chili and garam masala to taste
- Smooth Sauce: Blend the onion-tomato mixture if desired
- Smoky Flavor: Grill or broil chicken before adding it.
- Serving Temperature: Serve immediately
Variations
- US/UK Version: Use coconut milk for a milder, creamy sauce
- Vegetarian: Substitute chicken with paneer or tofu
- Low-Fat Version: Use yogurt instead of cream and less butter
- Spicy Version: Add extra chili or green chilies
Serving Suggestions
- Serve with steamed basmati rice, naan, or roti
- Pair with light salads, raita, or cucumber yogurt dip
- For a fusion twist, try garlic butter naan wraps
Nutrition Information (per serving)
- Calories: ~350 kcal
- Protein: 25g
- Fat: 20g
- Carbohydrates: 10g
Frequently Asked Questions (FAQs)
Q1: Can I make butter chicken curry ahead of time?
Yes! You can prepare the curry a day in advance. Store it in an airtight container in the refrigerator. Reheat gently on low heat, adding a splash of cream or water if needed to restore the creamy consistency.
Q2: Can I use chicken with bones?
Absolutely. Bone-in chicken adds extra flavor, but cooking time will be longer. Adjust simmering time until the chicken is fully cooked and tender.
Q3: Can I make butter chicken curry less spicy?
Yes. Reduce or skip the red chili powder, and remove green chilies if using. You can also add a bit more cream or yogurt to mellow the heat.
Q4: Can I make it vegetarian?
Definitely! Substitute chicken with paneer, tofu, or even mixed vegetables. Follow the same steps for the sauce; adjust cooking times for your choice of protein.
Q5: How can I make it healthier or low-fat?
- Use yogurt instead of cream
- Reduce butter or replace part of it with oil
- Skip optional sugar or use a small amount of honey
Q6: How do I store leftover butter chicken curry?
Store leftovers in an airtight container in the refrigerator for up to 2 days. For longer storage, freeze in portions for up to 1 month. Reheat gently on the stove to maintain the sauce’s creamy texture.
Q7: What can I serve with butter chicken curry?
- Steamed basmati rice, naan, roti, or paratha
- Raita, cucumber salad, or light mixed greens
- Garlic butter naan wraps for a fusion twist
Q8: How can I get a smoky tandoori flavor at home?
Grill or broil the marinated chicken before adding it to the sauce. You can also use a small amount of smoked paprika or charred onions in the sauce to enhance the smokiness.
Conclusion: Butter Chicken Curry
Butter Chicken Curry is more than just a dish—it’s a celebration of flavors, textures, and culinary tradition. From the tender, marinated chicken to the rich, creamy tomato-based sauce, every bite brings together the perfect balance of spices, butter, and cream.
Making it at home might seem intimidating, but with the right steps—marinating the chicken, searing it properly, and simmering it gently in a luscious sauce—you can easily recreate a restaurant-quality curry in your own kitchen.
Whether you’re cooking for family, impressing guests, or simply craving a comforting meal, this Butter Chicken Curry recipe delivers consistent results and indulgent flavor every time. Plus, with the variations and serving suggestions, you can adapt it to suit different tastes, dietary needs, or occasions.
Enjoy the process, savor the aroma, and relish every creamy, flavorful bite—you’ll see why Butter Chicken Curry has become a worldwide favorite.
Heat 1 tbsp oil in a heavy-bottomed non-stick pan for perfectly seared chicken.”
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