"I researched and tested several recipes to find the taste, the creaminess and the slightly sweet and buttery touch of the famous butter chicken that we find in Indian restaurants and that my son loves! I didn't want a recipe that was too complex, nor too simplistic, but as authentic as possible, and with tender chicken (at restaurants, my son often finds the chicken too dry and he only eats the sauce with naan bread). This version achieves a beautiful balance between authenticity, creaminess and ease of execution. We love butter chicken!" -- Marilyn

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The origin of Murgh Makhani

Butter chicken, known as Murgh Makhani, has its roots in the Delhi region of India, where ingenious restaurateurs reportedly combined tandoori leftovers with a creamy, tomatoey sauce. Over the decades, this iconic dish has spread across the world, becoming a culinary symbol of Indian cuisine, beloved for its mild, balanced, and comforting flavors.

The flavors that make this dish famous

The success of Murgh Makhani lies in a delicate harmony between the richness of the sauce, the moderate acidity of the tomato, the sweetness of the honey, the roundness of the cream, and the subtle complexity of the spices. This balanced combination appeals to both beginners and connoisseurs of Indian cuisine, making this dish an ideal gateway to discovering the culinary traditions of the subcontinent.

Variants across the world

Although originating in India, butter chicken has inspired countless interpretations. Some restaurants favor a thicker, creamier sauce, while others incorporate an extra hint of spice. In Quebec, the accessibility of products has given rise to simplified versions, using readily available ingredients and a culinary approach more suited to everyday life, without sacrificing authenticity or depth of flavor.

The importance of ingredients and process

The selected spices, the prolonged marinating, the quality of the tomatoes, and the respect of the cooking time are all factors that influence the result. Kasoori methi, for example, reveals a flavor characteristic of traditional butter chicken, while the choice of chicken (thighs or breasts) allows you to adjust the texture according to individual preferences. Using an immersion blender ensures a smooth and homogeneous sauce, worthy of the finest restaurants, and the final touch of honey helps balance the whole, offering a warm and inviting dining experience.

A timeless dish

Butter chicken embodies a culinary tradition that adapts to the times and tastes. This cultural heritage, served with basmati rice and naan, brings with each bite the promise of a timeless taste journey, a link between past and present, between street food and the carefully prepared family meal.

Butter Chicken (Murgh Makhani)

Summary
🔍 Information	Details
⏱️ Preparation time	30 minutes (+ marinade)
🍳 Cooking time	40 minutes
⏲️ Total time	70 minutes (+ marinade)
🔧 Difficulty level	AVERAGE
🍽️ Servings	4-6
🔥 Calories (approximate)	500 per serving

Ingredients

Chicken Marinade: 750g chicken thighs or breasts, cut into cubes ¾ cup rich plain yogurt 1 tbsp lemon or lime juice 1 tbsp grated fresh ginger 2 cloves of pressed garlic 1 tsp garam masala 1 tsp ground turmeric 1 tsp ground cumin 1 tsp sweet paprika 1 tsp salt Sauce: 2 tbsp ghee or clarified butter 1 medium onion, finely chopped 2 cloves garlic, chopped 1 tbsp grated fresh ginger 1 tsp ground cumin 1 tsp ground coriander ½ tsp sweet paprika 1 1/2 cups passata or crushed tomatoes ¼ cup crushed cashews (optional) 1 cup of 35% cream 1 to 1 1/2 tbsp honey 1 tsp kasoori methi (optional) Salt, to taste

Instructions

Chicken Marinade: Combine yogurt, lemon or lime juice, ginger, garlic, garam masala, turmeric, cumin, paprika, and salt in a bowl. Add the chicken pieces and coat them well with the marinade. Refrigerate for at least 3 hours or overnight. Cooking the chicken: Remove the chicken from the refrigerator 20 minutes before cooking. Heat a large skillet over medium-high heat with 1 tablespoon of ghee. Sear the chicken pieces in batches without overcooking. Set aside. Preparation of the sauce: Add 1 tbsp of ghee to the same pan. Sauté the onion over medium heat until translucent. Add garlic and ginger, cook for 1 minute. Stir in the cumin, coriander, and paprika. Cook for 30 seconds. Simmering and assembly: Add the passata and cashew powder. Simmer for 10 minutes over medium-low heat. Remove from heat and blend the sauce with a stick blender until smooth. Return to the heat, add the cream, honey and a pinch of salt. Add the chicken and its juices and simmer for 10-15 minutes over low heat. Crumble the kasoori methi at the end of cooking. Adjust the salt and honey to taste. Service : Serve hot with basmati rice and naan.

Nutritional Information per Serving
Nutrient	Quantity
Calories	500 kcal
Proteins	35 g
Carbohydrates	20 g
Sugars	6 g
Fibers	3 g
Lipids	30 g
Saturated fatty acids	15 g
Sodium	800 mg
Health note	7/10 Highlights: Good source of protein, rich in healthy fats and balanced flavors.

Accompaniments and Tips

Rice and Naan Bread
Serve your butter chicken with basmati rice to soak up the creamy sauce. Naan bread, warmed in the oven or toaster, is also ideal for savoring every drop of sauce.

Taste Adjustment

• Sweetness : Add a little more honey if you prefer a sweeter sauce.
• Spices : If you want a spicier dish, add a pinch of hot chili pepper or use a hotter variety of paprika.

Kasoori Methi (Dried Fenugreek)
Kasoori methi adds a slightly bitter note typical of authentic butter chicken. It's optional, but highly recommended. It's increasingly available in the international aisles of some grocery stores and in grocery stores specializing in Indian cuisine. If you can't find it, the recipe is still delicious.

Conservation
Butter chicken keeps well in the refrigerator in an airtight container for 2 to 3 days. Reheat it gently over low heat or in the microwave, adding a splash of water or a little cream if the sauce has thickened too much.

Extended Marinade
The longer you marinate (overnight), the more tender and flavorful the chicken will be. If you're short on time, 3 hours is enough, but overnight will provide a more developed flavor and texture.

Light Variant
For a slightly lighter version, replace half of the cream with evaporated milk or rich yogurt. The result will be a little less creamy, but still delicious.

Chicken Quality
Thighs generally produce juicier and more flavorful meat. If using breasts, keep an eye on them to avoid drying them out. Cubed and cooked just right, they remain tender in the sauce.

Questions & Answers about Butter Chicken

Q: Can I have more sauce to go with the rice and naan?
A: Yes, if you prefer a more generous amount of sauce, simply double the liquid ingredients (tomatoes, cream) and adjust the honey, spices, and salt accordingly. The chicken does not need to be doubled in the same proportions if you just want more sauce. This will give you a saucier preparation, ideal for dipping your naan bread or for fully coating rice.

Q: What type of rice goes best with this dish?
A: Basmati rice is traditionally used because its texture and subtle aroma perfectly complement the richness of butter chicken. If you don't have basmati, any long-grain rice will work.

Q: Can I substitute another fat for ghee?
A: Ghee adds a distinctive note, but if you can't find it, use butter and a drizzle of neutral vegetable oil. This mixture allows you to cook at higher temperatures while maintaining a buttery flavor.

Q: How do I prevent the chicken from drying out during the final cooking process?
A: If using breasts, sear them quickly and finish cooking in the sauce over low heat. Monitor the cooking and remove from the heat as soon as the chicken is cooked through. Thighs, which contain more fat, generally remain juicier.

Q: How do I store leftovers and reheat this dish without losing its creaminess?
A: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat over low heat, adding a splash of water or a little cream if the sauce has thickened. Do not bring to a boil to preserve the silky texture.

🧐 The Fascinating History of Butter Chicken
Origin: Butter chicken (Murgh Makhani) was invented by chance in the 1950s at the Moti Mahal restaurant in Delhi, India. The founders, Kundan Lal Gujral and his associates, reportedly cooked leftover tandoori chicken in a creamy tomato-based sauce, creating the now-iconic dish.
Controversy: In 2021, a controversy erupted over the ownership of butter chicken. Kundan Lal Gujral's descendants claimed their family held the authentic original recipe, while other chefs claimed to have helped popularize the dish through various variations. This dispute highlighted how the dish has become a cherished part of India's culinary heritage.
Global Impact: Today, butter chicken has become one of the most popular Indian dishes in the world, inspiring versions adapted to local tastes in different countries, while remaining true to its unique balance of flavors.
🇮🇳 Origin 📅 1950s 🏆 Iconic