Butter Chicken, also known as Murgh Makhani, is one of the most iconic dishes from Delhi’s culinary heritage. With its creamy tomato-based gravy, succulent chicken pieces, and rich spices, Butter Chicken has become a worldwide favorite. This blog post will guide you through the step-by-step process of making authentic Delhi-style Butter Chicken at home.
Why This Recipe is Popular in Delhi
Butter Chicken originated from the legendary Moti Mahal restaurant in Daryaganj, Old Delhi, in the 1950s. The chefs innovatively used leftover Tandoori Chicken mixed with a rich, buttery tomato sauce, giving birth to this masterpiece. Today, it remains a must-have for both locals and tourists visiting Delhi.
Ingredients for Butter Chicken (Murgh Makhani)
For the Marinade:
1 kg boneless chicken (preferably thighs)
1 cup plain yogurt
2 tablespoons lemon juice
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder (adjust to taste)
1 teaspoon turmeric powder
1 teaspoon garam masala
Salt to taste
For the Gravy:
3 tablespoons butter
2 tablespoons oil
1 large onion, finely chopped
2 cups tomato puree
1 tablespoon ginger-garlic paste
1 teaspoon red chili powder
1 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
1/2 cup fresh cream
Salt to taste
Fresh coriander leaves for garnish
Step-by-Step Instructions
Step 1: Marinate the Chicken
- In a large bowl, mix yogurt, lemon juice, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt.
- Add chicken pieces and coat well with the marinade.
- Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavors.
Step 2: Cook the Chicken
- Preheat the oven to 200°C (392°F) or heat a grill pan on medium-high heat.
- Place marinated chicken pieces on a baking tray and cook for 20–25 minutes, or grill until slightly charred and cooked through.
- Set the chicken aside.
Step 3: Prepare the Gravy
- Heat butter and oil in a large pan over medium heat.
- Add onions and sauté until golden brown.
- Add ginger-garlic paste and cook until the raw smell disappears.
- Pour in tomato puree and cook until the oil separates from the mixture.
- Add red chili powder, garam masala, salt, and kasuri methi. Mix well.
- Stir in fresh cream and let the gravy simmer for 10 minutes.
Step 4: Combine Chicken and Gravy
- Add the cooked chicken pieces to the gravy and stir well.
- Let it simmer for another 10 minutes for the chicken to absorb the flavors.
- Garnish with fresh coriander leaves before serving.
Serving Suggestions
Butter Chicken is best enjoyed with:
Naan
Roti
Steamed Basmati Rice
Jeera Rice
Why Make Butter Chicken at Home?
Making Butter Chicken at home allows you to control the quality of ingredients and customize the spice level to your liking. Plus, it’s much healthier and more economical than restaurant options.
Conclusion
Butter Chicken is a dish that represents Delhi’s rich culinary culture. With this recipe, you can recreate the same creamy, buttery, and flavorful delight that you find at the finest restaurants in Delhi. Try this recipe and impress your family and friends with your cooking skills!