Butter chicken or murgh makhani is a classic Indian dish from the northern region of Punjab. It is enriched with ghee which is nothing more than a clarified butter without water and protein components, which you can easily replace with clarified butter. In addition, it is flavored with spices, tomato pulp, yogurt and cream, which create a combination of taste and flavors that are unmatched.
Butter chicken is a creamy, richly textured dish topped with a thick, spicy gravy. The meat, usually chopped or cubed, is marinated in a mixture of yogurt and spices, then slowly cooked in a sauce made of tomatoes, butter, cream, and a myriad of aromatics, including garam masala. The result is a perfect balance between the rich flavor of butter and the complexity of Indian spices.
This regional recipe takes you to Punjab, for a dish that is popular any time of year. It is perfect for special occasions and family dinners, but can also be enjoyed as a comfort dish on days when you want to treat yourself to something delicious.
It is often served as a main course in a full Indian meal, accompanied by naan or basmati rice . Despite its popularity around the world, the exact origins of the dish remain a matter of debate. It is believed to have originated in the Punjab region of northern India. It was inspired by traditional Indian dishes such as Makhani, a tomato and butter sauce, and Adraki Murgh, a chicken curry with ginger.
Over time, these influences have merged to create the dish as you know it today. Plus, the dish is packed with protein, thanks to its chicken content, and offers a source of healthy fats from the butter and cream. The spices used in the preparation, such as black pepper, cumin and garam masala, have health benefits, including antioxidant and anti-inflammatory effects. Are you ready to turn on your imagination and bring a piece of India to your table? Cook with us this succulent butter chicken, also known as chicken butter masala. You will impress everyone!
The history of India’s infamous curry controversy revolves around a beloved dish, butter chicken, with two families claiming its creation. Butter chicken, an iconic Indian dish, combines tandoori chicken with a rich tomato curry, butter and spices. For many Punjabis, it is the ultimate comfort food. Two renowned Delhi restaurants, Moti Mahal and Daryaganj, are embroiled in a dispute over its origins.
In 1947, during the violent partition of British India and Pakistan, two men named Kundan fled Peshawar and settled in Delhi. They became partners and opened Moti Mahal, a restaurant serving Punjabi cuisine. Both families agree on this part of the story. The controversy arises as to which Kundan deserves credit for inventing butter chicken.
Every Kundan family insists that their ancestor created the dish, a harmonious combination of tandoor-cooked chicken and butter tomato sauce that is beloved across North India. One family has even taken legal action to assert their claim. A 2,752-page document filed in the Delhi High Court details the case.
Monish Gujral, the current chief of Moti Mahal, accuses Raghav Jaggi, a relative of the other Kundan and owner of the Daryaganj restaurant chain, of falsely claiming that his grandfather invented butter chicken.
According to the document, Kundan Gujral sought a solution for leftover tandoori chicken, devising a sauce with tomatoes, cream, butter and spices, sometimes adding sugar to balance the flavors.
Raghav Jaggi, grandson of the other Kundan, offers a different narrative. He says his grandfather stumbled upon the recipe one night when the kitchen was mostly empty except for a few pieces of tandoori chicken. With a large group of guests to feed, he whipped up a sauce using tomatoes, butter, and fresh spices, then added the cooked chicken. This method, Raghav says, is why the recipe even today calls for roasting the chicken in the tandoor before adding it to the makhani (butter) sauce.
Monish Gujral, grandson of Kundan Lal Gujral, disputes this, arguing that butter chicken requires careful preparation, not spontaneous creation. He has filed an injunction against Jaggi’s restaurant chain, seeking damages for copyright infringement and unfair competition. The case also involves dal makhani, another creamy dish.
Monish says, my grandfather invented both tandoori butter chicken and dal makhani. There are years of awards and interviews with him, and the Jaggi family has been there all along. Why didn’t they claim the recipe then?
Daryaganj, with its modern, luxurious feel, is a stark contrast to the faded charm of the old Moti Mahal. It proudly bills itself as “the inventors of butter chicken and dal makhani,” with photos of Delhi’s notables and a menu that includes two versions of butter chicken: the Original 1947 Butter Chicken and Today’s Butter Chicken. The original offers a rustic texture, reminiscent of the days before modern kitchen equipment, while the contemporary version is smoother.
Despite the legal wrangling, many believe butter chicken is an old peasant recipe from Punjab. It's not an invention of either restaurant. It's a traditional dish that grandmothers used to make with tomatoes, garlic, and ghee or butter. The copyright dispute may be personal for the rival families, but ultimately, what endures is the timeless flavor of this classic dish, regardless of who created it first.
As you may have understood, there are infinite variations of Butter Chicken due to the use of different ingredients, cooking methods and traditions from which it is drawn.
Difficulty: Easy
Preparation time: 25 Minutes
Cooking time: 35 Minutes
Servings: 4
Cooking method: Stove
Kitchen: Indian, Punjabi
Ingredients
900 g chicken breast
30 g ghee (or butter)
5 onions
350 g peeled tomatoes
100 g fresh liquid cream
100 g yogurt
1 tablespoon chopped fresh ginger
15 cloves garlic
1 teaspoon turmeric powder
1 teaspoon curry
1 teaspoon garam masala
Salt
1 pinch chili pepper
Coriander
Steps
First, cut the onion into thin slices, chop the ginger and the garlic clove. Cut the chicken breast into bite-sized pieces
Put the ghee (or butter) in a pan and melt, then add the onion with the ginger and leave to brown over a low heat. Add the chicken pieces and brown on all sides
Add the spices and mix carefully. At this point add the peeled tomatoes with half a glass of water, cook for 30 minutes.
Add the cream and yogurt and mix with a spoon until well combined. Cook for a couple of minutes until a creamy base has formed. Season with salt and just before serving, season with fresh coriander. Enjoy!
