Authentic Butter Chicken (Murgh Makhani)
Creamy, tomato-based curry with tender chicken, invented in Delhi and beloved worldwide.
The Story Behind the Dish
Butter Chicken was invented in the 1950s by Kundan Lal Gujral at his restaurant Moti Mahal in Delhi. Gujral, who had fled from Peshawar during Partition, revolutionized Indian cuisine by introducing the tandoor cooking method to Delhi.
The dish was created almost by accident when Gujral mixed leftover tandoori chicken with tomatoes, butter, and cream to prevent waste. This innovative fusion created one of the most beloved Indian dishes globally.
Gujral's invention not only saved food but also created a new category of Indian cuisine that would influence countless restaurants worldwide, making Indian food more accessible to international palates.
Ingredients
- 1kg boneless chicken, cut into pieces
- 200g Greek yogurt
- 1 tablespoon ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- 2 tablespoons oil
- 4 large tomatoes, pureed
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 bay leaf
- 1 teaspoon cumin seeds
- 200ml heavy cream
- 2 tablespoons butter
- 1 teaspoon sugar
- Fresh cilantro for garnish
Instructions
- Marinate the chicken: Mix chicken with yogurt, ginger-garlic paste, chili powder, turmeric, half the garam masala, and salt. Marinate for at least 2 hours or overnight.
- Cook the chicken: Heat oil in a pan and cook marinated chicken until just done. Remove and set aside.
- Prepare the base: In the same pan, add cumin seeds and bay leaf. Add chopped onions and cook until golden brown.
- Add aromatics: Add ginger-garlic paste and cook for 2 minutes until fragrant.
- Add tomatoes: Add tomato puree and cook for 10-15 minutes until the oil separates and the mixture thickens.
- Blend and strain: Remove bay leaf and blend the mixture until smooth. Strain for an ultra-smooth texture.
- Finish the curry: Return to pan, add cream, butter, sugar, and remaining garam masala. Simmer for 5 minutes.
- Combine and serve: Add cooked chicken and simmer for 5 more minutes. Garnish with cilantro and serve with basmati rice and naan.
Cultural Context
Butter Chicken represents the innovation and adaptability of Indian cuisine, showing how traditional techniques can evolve to create new classics. It bridges the gap between traditional Indian flavors and international tastes.
The dish embodies the spirit of "Jugaad" - the Indian concept of finding innovative solutions with limited resources. What started as a way to use leftovers became a global phenomenon.
In Indian restaurants worldwide, Butter Chicken often serves as an introduction to Indian cuisine for newcomers, its mild heat and creamy texture making it approachable while maintaining authentic flavors.