Butter Chicken
Butter Chicken: Delhi’s Most Famous Comfort Food
Published August 13, 2026
Tender, spiced chicken in a silky sauce of caramelized onion, tomato, and cream, finished with butter and a hit of lemon.
Butter chicken, or murgh makhani, was born in the kitchens of Old Delhi after the 1947 Partition, when cooks from Peshawar rebuilt their restaurant in India’s capital. The story goes that the chef needed a way to keep unsold tandoori chicken from drying out, so he simmered it in a rich tomato and butter gravy. Who actually invented it is still disputed. Two restaurant families, Moti Mahal and Daryaganj, have taken the question all the way to the Delhi High Court.
ADD YOUR LINE HERE: where you first ate butter chicken, who you cook it for, or what it reminds you of (1 to 2 sentences).
Before you start: This version builds its sauce from red onions cooked down until sweet and jammy, then blends everything smooth, so rough chopping is fine. Use an 8-ounce can of tomato sauce for one pound of chicken; a larger can makes it saucier and more tomato-forward. Marinate the chicken overnight if you can. When blending the hot sauce, start on low and hold the lid down firmly.
AuthormichaelDifficultyIntermediatePrep the chicken. Cut the tenders in half and slice the breasts into small, bite-size cubes. Smaller pieces cook faster. If using thighs, cut each into about four pieces. Leave legs whole.
Marinate. Place the chicken in a bowl and season with the salt, black pepper, turmeric, cumin, coriander, cayenne, and garam masala. Stir in the yogurt and a drizzle of oil until the chicken is evenly coated. Set aside. For the best flavor and color, cover and refrigerate overnight.
Start the sauce base. Heat a large pan over high heat until very hot. Add a generous amount of grapeseed oil, then add the sliced red onions. Rough slicing is fine since the sauce gets blended later.
Add the aromatics. Add the crushed cardamom pods and cloves. Spread the onions up the sides of the pan to help them caramelize faster. Add the ginger, chili, and garlic, and cook until fragrant.
Build richness. Once the onions begin to soften and break down, add 1 tbsp of the butter and turn up the heat. Add the cilantro stalks, saving the leaves for garnish.
Toast the spices. Lightly dust the onions with the garam masala, turmeric, cumin, and cayenne. Stir to toast the spices, then add the remaining 1 tbsp butter. Cook until the onions melt into a soft, sweet, caramelized paste.
Cook the chicken. Heat a second pan over high heat. Add the chicken along with all of its marinade. Press the pieces down and let them brown on all sides. For more char, you can grill the chicken separately instead.
Add the tomato sauce and cream. Pour the tomato sauce into the onion mixture and bring it to a boil. Stir in the cream and bring it back to a boil. Taste, then adjust with salt and a squeeze of lemon juice. Reduce the heat under the chicken to low while you finish the sauce.
Blend the sauce. Carefully transfer the sauce to a blender. Start on low speed with a hand firmly on the lid, since hot liquids can push the lid off. Blend for about 30 seconds until completely smooth.
Strain (optional). For an extra-silky texture, press the sauce through a fine-mesh sieve with the back of a ladle. This removes any bits of cardamom, cloves, or ginger fiber.
Combine. Pour the sauce over the chicken and scrape in all the browned bits from both pans. Stir to combine.
Finish. Keep the heat on low. Stir in the finishing butter and the lemon zest. Do not let the curry boil once the butter goes in, or the sauce may separate. Season with salt and pepper, then sprinkle with chopped cilantro leaves.
Serve. Serve hot with steamed rice and warm chapatis.
Ingredients
What to serve with it: Steamed basmati rice and warm chapatis or naan to soak up the sauce. For a bigger spread, add a cucumber raita to cool things down.
Looking for more dishes from my travels? Browse all my recipes.
