Food of the Day: Butter Chicken

Butter Chicken

Butter chicken is a staple of Indian cuisine, characterized by its smoky, tandoor-roasted chicken pieces submerged in a rich, buttery, and spiced tomato gravy. Often served with naan or rice, this dish has become a global symbol of Indian culinary tradition. It is widely considered a comfort food, frequently enjoyed in both casual home settings and upscale restaurant environments.

History

The origins of butter chicken are deeply tied to the partition of South Asia in 1947, a period that saw massive migration and the blending of culinary traditions. According to reporting by Diaa Hadid for NPR, the dish is linked to two cooks from Peshawar, Kundan Lal Jaggi and Kundan Lal Gujral, who moved to New Delhi and founded the Moti Mahal restaurant. While the exact inventor remains a subject of legal debate in the New Delhi High Court, historians like Lizzie Collingham suggest the dish may have been developed to repurpose leftover tandoori chicken by simmering it in a sauce of butter and tomatoes. This method prevented the meat from drying out, creating a dish that gained popularity among high-profile guests, including the first prime minister of India, Jawaharlal Nehru.

Butter Chicken

A velvety, aromatic dish featuring tender chicken in a spiced, buttery tomato sauce that balances tanginess with a smooth, creamy finish.

Prep time: 20 min | Cook time: 40 min | Total time: 60 min | Yield: 4 servings | Difficulty: Medium

Ingredients

• 500g boneless chicken thighs, cut into bite-sized pieces
• 1 cup plain yogurt
• 1 tbsp ginger-garlic paste
• 1 tsp chili powder
• 1 tsp garam masala
• 2 tbsp vegetable oil
• 50g unsalted butter
• 400g tomato puree
• 1 tsp sugar
• 100ml heavy cream
• 1 tsp dried fenugreek leaves (kasuri methi)
• Salt to taste

Instructions

1. Marinate the chicken in a mixture of yogurt, ginger-garlic paste, chili powder, and salt for at least 30 minutes.
2. Heat oil in a pan over medium-high heat and sear the chicken pieces until they are browned and cooked through, then set aside.
3. In the same pan, melt the butter and add the tomato puree, cooking until the sauce thickens and the oil begins to separate from the sides.
4. Stir in the sugar, garam masala, and salt, allowing the flavors to meld for several minutes.
5. Add the cooked chicken to the sauce and simmer on low heat for 10 minutes.
6. Stir in the heavy cream and crushed dried fenugreek leaves, cooking for an additional 2 minutes until the sauce is smooth and glossy.

Notes

Butter chicken is best served hot alongside fresh garlic naan or basmati rice. For a more authentic texture, some chefs prefer using bone-in chicken pieces, though boneless thighs are standard for home preparation. Leftovers can be stored in an airtight container in the refrigerator for up to two days, as the flavors often deepen overnight.