Mia Patel
Butter chicken, or chicken makhani, is a classic Indian dish made with marinated and grilled chicken (Tandoori chicken) that is simmered in a creamy tomato-based gravy. The gravy is known for its rich, silky, buttery, aromatic, and mildly spicy texture. The dish is hugely popular among Indian food lovers across the world. The only difference between butter chicken and chicken makhani is in the name—butter is called makhan in Punjab, the region from which these recipes borrow their techniques and spice bases.
| Characteristics | Values |
|---|---|
| Names | Butter Chicken, Chicken Makhani, Murgh Makhani, Punjabi Butter Chicken |
| Origin | Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi, India |
| Inventors | Kundan Lal Jaggi, Kundan Lal Gujral |
| Base | Chicken cooked in a spiced tomato and butter (makhan)-based gravy |
| Ingredients | Chicken, tomatoes, butter, cream, ginger, garlic, lemon juice, garam masala, chilli powder, cumin, bay leaf, yoghurt, salt, pepper, cornstarch, water |
| Spices | Cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, fenugreek, star anise, black cardamom pods, green cardamom pod seeds |
| Accompaniments | Basmati rice, Jeera rice, Turmeric Rice, Tandoori Roti, Naan, Paratha, Kachumber salad, Jeera aloo, Paneer Tikka, Garlic Naan, Mango Lassi |
| Similar Dishes | Chicken Tikka Masala |
| Variations | Addition of fresh cream to butter chicken, higher proportion of red chilli/Kashmiri chilli and black peppercorns to makhani gravy |
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What You'll Learn
- Makhani means butter in Punjab, the region where these dishes originate
- The dishes are very similar, but butter chicken is milder
- Chicken is marinated in yoghurt and spices, then grilled in a tandoor oven
- The sauce is a spiced tomato and butter gravy, with a rich, creamy texture
- The dish is served with rice or naan bread
Makhani means butter in Punjab, the region where these dishes originate
Butter chicken and chicken makhani are very similar. Makhani means butter in Punjab, the region where these dishes originate. The names Butter Chicken and Chicken Makhani are often used interchangeably. Both are made with marinated and grilled chicken (Tandoori chicken) that is simmered in a creamy, buttery, tomato-based gravy. The gravy is typically known for its rich texture.
Butter chicken is a type of curry made from chicken cooked in a spiced tomato and butter (makhan)-based gravy. The sauce is super silky, buttery, aromatic, and mildly spicy. The makhani sauce is also made with tomatoes, and the rich taste comes from the addition of cashews or almonds and cream. The chicken is marinated in a spiced yoghurt mixture, which imparts tons of flavour to the meat and helps it remain succulent after grilling and simmering in the sauce.
The dish was developed in the 1950s at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi. It was created by Kundan Lal Gujral, who was a Punjabi Hindu refugee from Peshawar. The curry was made by chance by mixing leftover tandoori chicken in a tomato sauce rich in butter (makhan). The English phrase "butter chicken" first appeared in print in 1975.
While butter chicken and chicken makhani are very similar, there are some differences in how they are made and served. For example, butter chicken does not include onions, whereas chicken makhani may include them to balance the tang/sour taste of tomatoes. In addition, butter chicken is typically mild, while chicken makhani can be made spicier by adding more red chilli, Kashmiri chilli, and black peppercorns to the gravy.
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The dishes are very similar, but butter chicken is milder
Butter chicken and chicken makhani are very similar. Both are Indian dishes made with marinated and grilled chicken (Tandoori chicken) that is simmered in a creamy tomato-based gravy. The gravy is rich, buttery, aromatic, and usually mildly spicy.
However, there are some subtle differences between the two dishes. For instance, butter chicken is typically milder than chicken makhani. While the base of the gravy is similar, butter chicken usually has a higher proportion of butter and is less spicy. Chicken makhani, on the other hand, may include more spices and a higher proportion of red chilli, Kashmiri chilli, and black peppercorns in the gravy, resulting in a spicier dish. Additionally, some people add fresh cream to butter chicken, making it sweeter.
Both dishes have a rich, creamy texture due to the use of butter, cream, and yogurt in the gravy. The chicken is typically marinated in a spiced yogurt mixture, which tenderizes the meat and adds flavour. This marinade often includes spices such as cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek. The chicken is then grilled in a tandoor, a traditional clay oven, although it may also be oven-roasted, grilled, or pan-fried.
In terms of serving, both dishes are commonly accompanied by Basmati rice or Naan bread. They are often garnished with fresh herbs and served with sides such as Kachumber salad or onion salad, Jeera aloo, or Paneer Tikka.
While the two dishes share many similarities, the key difference lies in the level of spiciness, with butter chicken being the milder option.
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Chicken is marinated in yoghurt and spices, then grilled in a tandoor oven
Butter chicken, or chicken makhani, is a classic Indian dish made with marinated and grilled chicken, or tandoori chicken. The chicken is grilled in a tandoor oven, a cylindrical clay oven, after being marinated in yoghurt and spices. This process imparts a smoky aroma to the dish.
The yoghurt used in the marinade is typically thick strained yoghurt, known as hung curd, which is similar to Greek yoghurt but with a better flavour. Hung curd is used because it is thicker than regular yoghurt and can better coat the chicken. The yoghurt is mixed with various spices, such as garam masala, paprika, turmeric, cumin, coriander, ginger, salt, pepper, and cayenne pepper. The chicken is marinated in this mixture overnight, which helps to tenderise the meat and infuse it with flavour.
The marinated chicken is then grilled in the tandoor oven, which is heated by a wood fire or charcoal. The juices from the chicken drip onto the hot charcoal, creating a smoky flavour. The chicken can also be grilled on an outdoor gas grill or baked in an oven. It is important to note that the marinade should be thick and not dripping, and any leftover marinade should be discarded after coating the chicken.
The grilled chicken is then diced and simmered in a creamy tomato gravy, creating a flavourful and tender dish. The rich taste in the gravy comes from the use of cashews or almonds and cream. The final dish is characterised by its silky, buttery, aromatic, and mildly spicy sauce, with tender and juicy pieces of chicken.
Overall, the process of marinating chicken in yoghurt and spices and then grilling it in a tandoor oven is essential to creating the signature flavour and texture of butter chicken or chicken makhani.
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The sauce is a spiced tomato and butter gravy, with a rich, creamy texture
Butter chicken, or chicken makhani, is a flavourful Indian dish. The sauce is a spiced tomato and butter gravy, with a rich, creamy texture. The dish is best served with basmati rice and naan bread, and its sauce is super silky, buttery, aromatic, and mildly spicy. The makhani sauce gets its name from the word "makhan", which means butter in Punjab, the region from which these recipes borrow their techniques and spice bases. The sauce is typically made with ginger-garlic paste, lemon juice, garam masala, chilli powder, cumin, bay leaf, and tomato sauce. The chicken is marinated in a spiced yoghurt mixture and grilled, then added to the sauce and simmered.
The sauce's creamy texture comes from the use of butter, cream, and yoghurt. The spices used include cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek. The sauce is simmered until smooth and much of the water has evaporated, creating a rich and creamy texture. The sauce can also be made ahead of time and refrigerated, and then heated up when needed. The chicken is grilled separately and added to the sauce just before serving.
The dish is known for its bold orange-red colour, which comes from the use of tomatoes and spices. The tomatoes are cooked down to create a thick and rich sauce, and the use of butter and cream adds to the creamy texture and flavour. The sauce is also seasoned with salt and pepper to taste. To thicken the sauce, cornstarch mixed with water is added towards the end of cooking.
The makhani sauce is a key component of the dish, and it is what gives the dish its distinctive flavour and texture. The sauce is also very versatile and can be used in a variety of other dishes, such as burritos, pizzas, and wraps. The sauce is also a good base for other curries, such as chicken tikka masala, which has a more concentrated tomato flavour. The makhani sauce is a great option for those who want a creamy and rich curry experience.
The sauce is also customisable to individual preferences. For a sweeter taste, fresh cream can be added. For a spicier kick, a higher proportion of red chilli, Kashmiri chilli, and black peppercorns can be included. The sauce's texture can also be adjusted by blending in cooked rice to thicken it. The makhani sauce is a versatile and indulgent option for those who enjoy a rich and flavourful curry.
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The dish is served with rice or naan bread
Butter chicken, or chicken makhani, is a classic Indian dish made with marinated and grilled chicken (tandoori chicken) that is simmered in a creamy tomato-based gravy. The gravy is known for its rich, silky, buttery, and mildly spicy flavour. The dish is best served with a bowl of rice or some naan bread to mop up the sauce.
The rice typically served with butter chicken is basmati rice, either plain or flavoured with jeera or turmeric. The naan served with the dish is usually plain, but it can also be garlic naan. In addition to rice and naan, the dish can be accompanied by tandoori roti, paratha, or a Kachumber or onion salad.
The marinated chicken is cooked in a tandoor (traditional clay oven), but it may also be grilled, oven-roasted, or pan-fried. The chicken is cooked in a mild curry sauce that includes butter. The sauce is a tomato, garlic, and ginger-based sauce that is simmered until smooth. The sauce may also include spices such as cardamom, cumin, cloves, cinnamon, coriander, pepper, garam masala, and fenugreek.
Butter chicken is a popular dish among Indian food lovers worldwide, and it can be found in various forms, such as in burritos, on pizzas, in wraps, and more. The dish is known for its bold orange-red colour and its rich and creamy texture.
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Frequently asked questions
Yes, they are the same thing. Butter chicken is also known as chicken makhani, with "makhani" meaning "buttery" in Punjabi.
Butter chicken is a classic Indian dish made with marinated and grilled chicken (Tandoori chicken) that is simmered in a creamy tomato gravy or curry. The sauce is silky, buttery, aromatic, and mildly spicy.
The chicken is marinated overnight with thick hung curd (strained yoghurt), spices, and herbs. It is then grilled in a tandoor (a clay oven) and diced. Finally, it is simmered in a spicy, buttery, creamy tomato gravy.
Butter chicken is known for its rich, bold flavour and creamy texture. It is usually served with rice or naan bread.
Butter chicken was developed in the 1950s at the Moti Mahal restaurant in the Daryaganj neighbourhood of Old Delhi, India. It was created by Kundan Lal Gujral, who combined leftover tandoori chicken with a tomato-based gravy with butter.
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