How to make Butter Chicken

Why cooks start here

Butter Chicken is cooked the way Delhi dhabas and home kitchens cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a indian family cook actually puts it on the table.

Butter Chicken, or Murgh Makhani, finds its origins in the bustling streets of Delhi, where dhabas and home kitchens alike celebrate its rich, comforting flavors. Crafted with care and a generous hand, this dish is a staple at shared meals, bringing families together over its creamy, spiced allure. In this home version, the recipe is captured as an Indian family cook would prepare it, with salt judged by instinct and butter lavished freely. The dish offers a symphony of flavors and textures, with tender chicken thighs enveloped in a luscious, tangy sauce of tomato puree and cream. The garam masala and kasuri methi add depth and warmth, while a hint of ginger-garlic paste provides a subtle kick. Butter Chicken is best enjoyed with warm naan or fragrant basmati rice, inviting diners to savor each bite.