If you’ve ever stepped into an Indian restaurant anywhere in the world, there’s a 99% chance “Butter Chicken” was sitting proudly at the top of the menu. Creamy, mildly spiced, tomato-rich, and packed with flavor, Butter Chicken (also known as Murgh Makhani) has become India’s global ambassador of comfort food.
In this complete guide, we’ll cover everything you need to know:
- The fascinating history of Butter Chicken
- Authentic vs restaurant-style differences
- Step-by-step homemade recipe (restaurant quality!)
- Pro tips & tricks
- Calories, variations, and FAQs
Let’s dive in!
Credit by: AI Generated img
What is Butter Chicken?
Butter Chicken is a North Indian (Punjabi) curry made with tandoor-grilled chicken pieces swimming in a silky, buttery, tomato-cream gravy. The sauce is mildly spiced, slightly sweet, and has a beautiful orange-red color that makes it instantly recognizable.
Fun fact: Despite the name, it doesn’t actually taste overwhelmingly of butter. The “butter” refers to the luxurious, velvety texture created by butter, cream, and slow cooking.
The Real Story Behind Butter Chicken – Who Invented It?
The most widely accepted origin story takes us to Moti Mahal restaurant in Daryaganj, Delhi, in the late 1940s–early 1950s.
Legend has it that chefs Kundan Lal Gujral, Kundan Lal Jaggi, and Thakur Dass wanted to use leftover tandoori chicken before it dried out. They tossed the chicken pieces into a rich gravy made with tomatoes, butter, cream, and mild spices. The result? Pure magic.
That improvised dish became Moti Mahal’s signature and eventually conquered the world. (Fun fact: Moti Mahal and its offshoot Daryaganj are still fighting a legal battle over who truly “owns” the invention of Butter Chicken!)
Authentic Butter Chicken vs Restaurant-Style Butter Chicken
| Feature | Authentic (Punjabi Home Style) | Restaurant-Style (Worldwide) |
|---|---|---|
| Chicken | Tandoori chicken with smoky flavor | Often just marinated & grilled/skillet |
| Color | Natural from tomatoes & Kashmiri chili | Bright orange (food color or extra paprika) |
| Sweetness | Very mild | Often noticeably sweet (sugar/honey) |
| Cream & Butter | Moderate | Generous (sometimes excessive) |
| Spiciness | Mild to medium | Almost always mild |
Most of us grew up eating (and loving) the restaurant version – and that’s exactly the recipe I’m sharing below!
Credit by: AI Generated img
Best Homemade Butter Chicken Recipe (Restaurant Style)
Serves: 4–5 | Prep time: 15 mins + marination | Cook time: 45 mins
Ingredients
For Chicken Tikka Marination
- 800g boneless chicken thighs (cut into bite-size pieces)
- ½ cup thick yogurt
- 1 tbsp ginger-garlic paste
- 1 tsp Kashmiri red chili powder
- ½ tsp turmeric
- 1 tsp garam masala
- 1 tbsp lemon juice
- Salt to taste
For the Gravy
- 4 tbsp butter
- 1 large onion, roughly chopped
- 5–6 large ripe tomatoes (or 400g canned)
- 12–15 cashews (soaked)
- 1 tbsp ginger-garlic paste
- 2–3 green cardamoms
- 1-inch cinnamon stick
- 2–3 cloves
- 2 bay leaves
- 2 tsp Kashmiri red chili powder
- 1 tsp garam masala
- 1 tsp coriander powder
- 1–2 tsp sugar/honey (adjust to taste)
- ½ cup heavy cream (or malai)
- 1 tsp kasuri methi (dried fenugreek leaves), crushed
- Fresh coriander for garnish
- Salt to taste
Instructions
- Marinate chicken for at least 1 hour (overnight is best).
- Grill chicken in oven/air-fryer/tandoor or pan-sear till charred. Keep aside.
- In a pan, heat 2 tbsp butter. Add whole spices (cardamom, cinnamon, cloves, bay leaf). Sauté onion till golden.
- Add ginger-garlic paste, tomatoes, cashews, and Kashmiri chili powder. Cook till tomatoes are mushy.
- Cool slightly, blend into a smooth puree (remove whole spices if you want).
- Strain the puree for silky texture (restaurant secret!).
- In the same pan, add remaining 2 tbsp butter. Pour in the strained gravy.
- Add coriander powder, garam masala, salt, and sugar. Simmer 8–10 mins.
- Add grilled chicken pieces and cream. Simmer another 5 mins.
- Finish with crushed kasuri methi and a swirl of cream.
- Garnish with fresh coriander and serve hot with naan, laccha paratha, or jeera rice.
Pro tip: For that signature smoky flavor at home, do the dhungar method – place a lit charcoal in a small bowl inside the pot, drizzle ghee, cover for 2–3 mins.
Butter Chicken Calories & Nutrition (per serving)
Approx. 450–550 kcal (depending on cream/butter amount). High in protein, moderate carbs if paired with naan.
Popular Variations
- Jain Butter Chicken (no onion-garlic)
- Paneer Butter Masala (vegetarian version)
- Low-fat version using yogurt instead of cream
- Vegan Butter Chick’n using tofu or soy chunks
Credit by: AI Generated img
Frequently Asked Questions
Q: Is Butter Chicken spicy? A: No! It’s one of the mildest Indian curries – perfect for beginners.
Q: Can I make it in advance? A: Yes! It tastes even better the next day.
Q: What’s the difference between Butter Chicken and Chicken Tikka Masala? A: Butter Chicken is creamier and milder. Chicken Tikka Masala is usually spicier and has more onions & capsicum in many restaurants.
Read More Recipes: How to Make Chicken Roll at Home in 2025: A Step-by-Step Guide to This Delicious Street Food Favourite
Final Thoughts
Whether you’re cooking it for a weekend family dinner or ordering it on a rainy evening, Butter Chicken never fails to comfort the soul. Once you make it at home, you’ll realize how easy (and way tastier) it is compared to takeout!
Tried this recipe? Drop a comment below and let me know how it turned out. And don’t forget to share your Butter Chicken pictures – I love seeing them!
Happy cooking! ♡ Vaskar❤️
