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History

The dish was developed in 1947 by founders of Moti Mahal restaurant in Delhi, India] The dish was made “by chance” by mixing the leftover chicken in a tomato gravy, rich in butter and cream.  In 1974, a recipe was published for “Murgh Makhani” (Tandoori chicken cooked in butter and tomato sauce)”. In 1975, the English phrase “butter chicken” first appeared in print, as a specialty of the house at Gaylord Indian restaurant in Manhattan.

(source: Wikipedia https://en.wikipedia.org/wiki/Butter_chicken )

Ingredients

For marinating the chicken: 

  • Boneless Chicken Pieces – 500 Grams
  • Salt
  • Kashmiri Chilli (or Cayenne Pepper)– 1 Teaspoon
  • Ginger Garlic – 1 Teaspoon
  • Cumin Powder – half Teaspoon
  • Black Pepper Powder – half Teaspoon
  • Garam Masala (Spice Blend) – half Teaspoon
  • Lemon or Lime Juice – a Tablespoon
  • Yogurt – half Cup
For Pan-frying:
  • Cooking Oil – 2 Tablespoons
For Smoking:
  • Burning Charcoal – a small piece
  • Butter/ghee – 3 or 4 Drops
For spicing up the cooked chicken pieces:
  • Chat Masala – 0.5 teaspoon
  • Lemon or Lime Juice – 1 Table Spoon
For the Gravy / Sauce:
  • Well Ripen Tomatoes – 500 Grams
  • Water – 150 millilitres
  • Ginger Garlic – half Teaspoon
  • Salt
  • Kashmiri Chilli (or Cayenne Pepper)– 1 Teaspoon
  • Coriander Powder – half Teaspoon
  • Cumin Powder – half Teaspoon
  • Garam Masala (Spice Blend) – half Teaspoon
  • Butter – As needed
  • Kasoori Methi (Dried fenugreek leaves) – half Teaspoon
  • Fresh Cream or Cashew Nut Paste – 1 to 1.5 Cups

Recipe

To marinate the chicken: Prepare a marinade with yoghurt Salt, Kashmiri Chilli (or Cayenne Pepper) Ginger Garlic, Cumin Powder, Black Pepper Powder, Garam Masala (Spice Blend) Lemon or Lime Juice. Marinate the chicken in the above marinade for 30 minutes to overnight.

In a heave pan, add oil or butter and Pan-sear the chicken pieces. 

To cook the gravy: Steam tomatoes, mash when steamed add Ginger Garlic, Salt, Kashmiri Chilli (or Cayenne Pepper) Coriander Powder, Cumin Powder, Garam Masala (Spice Blend) and cook until the oil gets separated from the gravy. Add butter and the cooked chicken pieces. Add kasoori methi and fresh cream. Serve hot with Nan or Steamed Rice.

Nutritious Value

  • Serving Size: 1 cup (240 grams)
  • Amount Per Serving
  • Calories from Fat 210
  • Calories 355
  • % Daily Value*
  • 35% Total Fat 23grams
  • 50% Saturated Fat 10grams
  • Trans Fat 0.5grams
  • 31% Cholesterol 92mgmilligrams
  • 10% Sodium 251mgmilligrams
  • 17% Potassium 610mgmilligrams
  • 5% Total Carbohydrates 14grams
  • 8% Dietary Fiber 2grams
  • Sugars 6.7grams
  • Protein 23grams
  • 19%Vitamin A
  • 16%Vitamin C
  • 13%Calcium
  • 16%Iron

* Percent Daily Values are based on a 2000 calorie diet.

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