Butter Chicken (Murgh Makhani)

Prep Time:

1 hours

Cooking Time:

30 minutes

Servings:

Calories:

~202 kcal per 100g (a cup serving is ~355–400 kcal)

Diet:

Non-vegetarian. Vegetarian alternative: Paneer Butter Masala (paneer cubes in the same sauce). Vegan: use tofu and cashew cream.

Level:

Medium

Origin/Cuisine:

Delhi (Punjabi) after 1947

About the Cuisine

Butter chicken is a world-famous North Indian curry of chicken in a creamy tomato-butter sauce. Its origins are mid-20th century: it was created by Kundan Lal Gujral (and possibly colleague Kundan Lal Jaggi) at Moti Mahal restaurant in Delhi. Both chefs fled Partition-era Peshawar and set up shop in Delhi (Moti Mahal); around 1947 they invented “Murgh Makhani” by using leftover tandoori chicken in a rich tomato–cream gravy. Grandma’s Special Nuska Garam Masala and Kashmiri red chilli powder give it its warm, aromatic taste and reddish hue. Garnish with cilantro and serve with naan or basmati rice.

Ingredients

For the Marinade:
500g boneless chicken (thigh or breast), cut into medium pieces
3 tbsp thick yogurt (hung curd)
1 tsp AZUE’s Grandma’s Special Nuska Signature Garam Masala
1 tsp AZUE’s Grandma’s Special Nuska Kashmiri Red Chilli Powder
1 tsp AZUE’s Grandma’s Special Nuska Turmeric Powder
1 tbsp ginger-garlic paste
Salt to taste
1 tbsp lemon juice

For the Gravy:
3 tbsp butter
1 tbsp oil
2 medium onions, chopped
3 large tomatoes, chopped (or 1½ cups canned tomato purée)
2–3 AZUE’s Grandma’s Special Nuska Cardamoms
1 small AZUE’s Grandma’s Special Nuska Cinnamon stick
4–5 garlic cloves
1-inch piece ginger
1 tsp AZUE’s Grandma’s Special Nuska Kashmiri Red Chilli Powder (adjust to taste)
1 tsp AZUE’s Grandma’s Special Nuska Signature Garam Masala
1 tbsp sugar (balances acidity)
½ cup cream (plus extra for garnish)
Salt to taste
Fresh coriander leaves for garnish

Preparation

Step 1: Marinate the Chicken
In a bowl, mix yogurt, garam masala, Kashmiri red chilli powder, turmeric powder, ginger-garlic paste, salt, and lemon juice.
Add chicken pieces, coat well, cover, and refrigerate for at least 1 hour (overnight gives best flavour).

Step 2: Cook the Chicken
Heat 1 tbsp oil in a pan or grill pan.
Cook marinated chicken on medium-high heat until lightly charred and cooked through (about 8–10 minutes). Set aside.

Step 3: Make the Gravy
In a deep pan, melt butter with 1 tbsp oil.
Add cardamoms and cinnamon; sauté for 30 seconds.
Add onions, sauté until golden brown.
Add ginger and garlic, sauté until fragrant.
Add tomatoes and cook until soft.
Add Kashmiri red chilli powder, garam masala, and sugar.
Cool slightly, then blend the mixture into a smooth purée (for a silky gravy).

Step 4: Finish the Curry
Return purée to the pan, bring to a gentle simmer.
Stir in cream and salt; cook for 2–3 minutes.
Add cooked chicken pieces, simmer for 5–7 minutes so flavours combine.

Step 5: Serve
Garnish with a swirl of cream and fresh coriander leaves.
Serve hot with naan, roti, or basmati rice.

Notes (Variations)

Vegetarian: Use paneer or firm tofu cubes instead of chicken, and add vegetables like peas or bell pepper to the sauce (Paneer Makhani).
Vegan: Substitute yoghurt with plant yoghurt, butter with oil or vegan butter, and cream with coconut milk or cashew cream. Use coconut yoghurt marinade.
Pescatarian: Swap chicken for prawns or firm fish fillets, reduce simmering time so seafood doesn’t overcook.

Grandma's Nuska

For authenticity, use a pinch of kasuri methi (dried fenugreek leaves) added at the end, it gives a signature aroma. Soak saffron in warm milk and stir into the sauce for rich colour and flavour. Marinate the chicken overnight in spiced yoghurt and ginger-garlic paste for tender, juicy meat.