🇮🇳 India recipe
Butter Chicken
Born in the kitchens of Moti Mahal restaurant in 1950s Delhi, butter chicken (murgh makhani) was created by simmering leftover tandoori chicken in a luscious tomato, butter, and cream sauce. The dish is defined by its velvety, mildly spiced gravy that balances sweetness, tang, and warmth in every bite.
Prep20 mins + marination
Cook1 hr 10 mins
Serves4
Difficultymedium
Ingredients
- 800g bone-in chicken thighs, skinned
- 200g plain full-fat yogurt
- 2 tablespoons lemon juice
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 2 teaspoons garam masala
- 1 tablespoon ginger-garlic paste
- 400g canned whole tomatoes, pureed
- 50g unsalted butter
- 1 tablespoon vegetable oil
- 1 large onion, finely diced
- 120ml heavy cream
- 1 teaspoon sugar
- 1 teaspoon dried fenugreek leaves (kasoori methi)
- Salt to taste
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
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Nutrition per serving
- Calories
- 490
- Protein
- 38 g
- Carbs
- 12 g
- Fat
- 32 g
