Murg Makhani, also known as Butter Chicken, is one of the most popular Indian dishes around the world. The velvety texture and the blend of sour and sweet flavors with the warmth of the spices give the dish its name.

If you visit an Indian restaurant and see Murgh Makhani on the menu, it refers to Butter Chicken (Murgh = chicken, Makhani = buttery).

Thanks to my Punjabi friends, I grew up with this typical Punjabi dish. Smoky, spicy chicken, grilled in the Tandoor with the heavenly aroma of Garam Masala and fenugreek, immersed in a creamy sauce with an orange hue from red tomato and chili powder – that's how I remember this dish!

I am very excited to share this super easy recipe with you, which allows you to prepare Indian Murgh Makhani of restaurant quality at home in less than 45 minutes!

Why is the dish called Butter Chicken?

Butter Chicken originated sometime in the 1950s in Delhi, the capital of India. During this time, the chefs Kundan Lal Gurjal and Kundan Lal Jaggi ran a restaurant called Moti Mahal in the city.

The curry was made "by accident" by mixing leftover Tandoori chicken into a butter-rich tomato sauce (Makhan). It is unlikely that they had even the slightest idea what they had stumbled upon, namely an internationally beloved delicacy. But it is an irrefutable truth of the world that the best things in life are often discovered quite by accident.

The restaurant of the Kundans quickly became a famous attraction in Delhi, and it didn't take long for Butter Chicken to spread around the world and be enjoyed by people from all walks of life. In 1974, a recipe for “Murgh Makhani” was published (Tandoori chicken cooked in butter and tomato sauce). In 1975, the English term “Butter Chicken” curry appeared in print for the first time, as a house specialty at the Gaylord Indian Restaurant in Manhattan, USA.

What is the difference between Butter Chicken and Chicken Tikka Masala?

These two Indian recipes have similar ingredients, but they have distinctly different flavors.

Butter Chicken is a classic Indian restaurant/Dhaba (roadside restaurant) dish that is cooked in a butter-based tomato sauce until the chicken is tender. Compared to Chicken Tikka Masala, Butter Chicken is a sweet and mild curry.

Chicken Tikka Masala, on the other hand, is more of a British than an Indian dish. By now, it is even an English national dish. Chicken Tikka Masala is made by marinating chicken in warm spices, mixing it with yogurt, and then grilling it in the Tandoor (clay oven). The cooked chicken is then simmered in a creamy, spicy, hot sauce based on onions and tomatoes.

Ingredients for 4 people

• 400 g chicken breast fillet (skinless), cut into pieces 2 x 3 cm in size
• 1 tbsp lemon juice
• 1 tsp Kashmiri chili powder
• 2 tbsp butter
• ½ tsp salt

For the marinade

• 140 g Greek yogurt
• 2 tsp ginger paste
• 2 tsp garlic paste
• ½ tsp Kashmiri chili powder
• ½ tsp garam masala
• 1 tsp salt
• 2 tsp mustard oil

For grilling

• 2 tbsp butter, melted

For the Makhani sauce

• 2 tbsp butter
• 2 green cardamom pods
• 2 cloves
• 2 black peppercorns
• 2 ½ cm cinnamon stick
• 1 tsp ginger paste
• 1 tsp garlic paste
• 200 g strained tomatoes
• ½ tsp Kashmiri chili powder
• Salt to taste
• 1 tbsp honey
• ½ tsp fenugreek leaves (Kasoori Methi)
• 120 g cooking cream
• ½ cup water

Instructions

For the marinade

 Prick the chicken pieces all over with a fork. Put them in a large bowl and add the chili powder, lemon juice, and salt, and mix everything well together. Cover the bowl with a lid or plastic wrap and place in the refrigerator for 30 minutes.

For the marinade, mix ginger and garlic paste, Kashmiri chili powder, Garam Masala, salt, and mustard oil in a bowl. Add the yogurt and mix everything well. Pour the marinade over the chicken mixture and turn to coat. Cover and marinate in the refrigerator for at least 2-3 hours or overnight.

Preheat the oven to 200°C (grill) / 180°C (fan). In the meantime, line a baking tray with baking paper. Remove the meat from the marinade and scrape off as much marinade as possible. Spread the meat on the baking tray and grill for about 10 to 12 minutes, until almost cooked through and browned in some places.

Brush with butter and grill for another 2 minutes. Remove and set aside.

For the Makhani sauce

Heat the butter in a non-stick pan. Sauté the green cardamom, cloves, peppercorns, and cinnamon in it for about 1 minute, stirring, until the spices darken.

Add ginger and garlic paste and sauté for a few more minutes. Add the strained tomatoes, Kashmiri chili powder, and half a cup of water and mix well.

Bring the mixture to a boil. Then reduce the heat and let it simmer for 10 minutes. Kasoori Methi (dried fenugreek leaves) sprinkle on top, stir in and let it simmer for about 5 minutes.

Add the honey, salt, and cream and let simmer for 2 minutes.

Add the cooked tandoori chicken pieces and let simmer for about 3 minutes.

Serve hot with naan or paratha.

Tips

• Rub the dried fenugreek leaves between your palms to obtain a coarse powder. This helps to release the herb's aroma and it mixes well with the curry.
• The sweetness of the honey reduces the acidity of the tomatoes and creates an overall more balanced sauce.

I look forward to hearing from you...

...if you like my blog, my recipes inspire you, and your curiosity for Indian cuisine has been awakened.

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