Butter Chicken
Tandoori chicken folded into a silky tomato-cream gravy.
About this dish
Originating in the 1950s at Moti Mahal in Daryaganj, Delhi, this dish was born from the need to rehydrate leftover tandoori chicken. It represents the quintessential Punjabi-Delhi culinary synthesis, featuring a gravy known as 'Makhani' which is defined by its silkiness and mild tang. Unlike many Indian curries, it is not heavy on onions, relying instead on the emulsion of tomatoes, butter, and cream.
Ingredients
Chicken Marinade
- 800g Chicken thighs, boneless, cut into 2-inch chunks
- 150g Greek yogurt or hung curd
- 2 tbsp Ginger-garlic paste
- 1 tbsp Kashmiri red chili powder
- 1 tsp Garam masala
- 1 tbsp Lemon juice
- 1 tsp Salt
Makhani Gravy Base
- 1 kg Ripe red tomatoes, roughly chopped
- 50g Ginger, julienned
- 4 Green cardamoms
- 1 stick Cinnamon (2-inch)
- 2 Green chilies, slit
- 100g Cold unsalted butter, cubed
- 100ml Heavy cream
- 1 tbsp Dried fenugreek leaves (Kasuri Methi), toasted and crushed
- 1 tbsp Honey or sugar
- 2 tbsp Vegetable oil
Method
- 1
Initial Marination
Combine the chicken with lemon juice, salt, and chili powder; let it sit for 20 minutes to tenderize. Add the yogurt, ginger-garlic paste, and garam masala, ensuring every piece is coated. Refrigerate for at least 4 hours, though overnight is ideal for the enzymes to break down the proteins for a succulent texture.
- 2
Tandoori Style Charring
Thread the chicken onto skewers or lay them on a wire rack over a baking tray. Grill in a preheated oven at 240°C (465°F) for 15-18 minutes until the edges show distinct black char marks. The smoky aroma from this high-heat charring is the soul of the dish; do not overcook or the meat will turn rubbery.
- 3
Creating the Tomato Base
In a heavy-bottomed pot, combine tomatoes, ginger, cardamom, cinnamon, and just enough water to cover the bottom. Simmer on medium-low heat for 30 minutes until the tomatoes are completely mushy and the skins separate. This slow breakdown releases the natural pectin needed for a thick sauce.
- 4
Straining for Silkiness
Remove the whole spices and blend the tomato mixture until completely smooth using a high-speed blender. Pass the puree through a fine-mesh sieve (chinois) into a clean pan, discarding the seeds and skins. This step is non-negotiable for achieving the signature 'velvet' texture of a true Delhi Makhani.
- 5
The First Emulsion
Bring the strained puree to a simmer over medium heat. Add the Kashmiri chili powder and half of the butter, whisking constantly. You will see the sauce transform from a dull red to a vibrant, glossy orange as the butter emulsifies with the tomato acids.
- 6
Integrating the Chicken
Slide the charred chicken pieces and any juices from the tray into the bubbling gravy. Simmer gently for 8-10 minutes on low heat, allowing the chicken to absorb the tangy tomato flavors. The sauce should thicken slightly, coating the back of a spoon.
- 7
Seasoning and Sweetening
Stir in the honey or sugar to balance the acidity of the tomatoes. Taste for salt and add the slit green chilies for a subtle heat that cuts through the fat. The balance should be primarily savory and tangy, with a hint of sweetness.
- 8
The Cream Finish
Lower the heat to the minimum and pour in the heavy cream while stirring in a circular motion. The color will shift to a pale apricot hue. Do not let the gravy boil after adding the cream, as it may split and lose its sheen.
- 9
Aromatic Tempering
Crush the toasted Kasuri Methi between your palms and sprinkle it over the dish along with the remaining butter. The heat of the gravy will bloom the oils in the dried herbs, releasing an earthy, maple-like fragrance. Cover with a lid and let it rest for 5 minutes.
- 10
Dhungar (Smoked) Option
For an authentic restaurant finish, place a small steel bowl on top of the gravy, put a glowing piece of charcoal in it, and pour a teaspoon of ghee over the coal. Immediately cover with a tight lid for 2 minutes to infuse a deep wood-smoke aroma throughout the sauce.
Notes & variations
- Use only Ripe Roma or Salad tomatoes; unripe ones will make the gravy too acidic.
- To make ahead, prepare the gravy base and grill chicken separately, then combine and add cream just before serving.
- Leftovers keep well for 3 days; reheat gently on the stove with a splash of milk.
- For a lower-fat version, substitute cream with cashew paste, though the flavor profile will change slightly.
Serve with
Butter Garlic Naan or Roomali Roti and a side of sliced red onions with lemon.
Cook's note
Always toast your Kasuri Methi in a dry pan for 30 seconds before crushing; it doubles the aromatic impact.