America's Melting Pot

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1970s-present - Punjabi restaurant cooks and Indian American restaurateurs bringing butter chicken to U.S. diners

Butter Chicken

Name: Butter Chicken
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4 to 6 servings
Ingredients: 1 1/2 pounds boneless chicken thighs, cut in chunks; 1/2 cup plain yogurt; 2 teaspoons garam masala, divided; 1 teaspoon Kashmiri chili powder or paprika; 1 teaspoon kosher salt; 3 tablespoons butter; 1 onion, finely chopped; 3 garlic cloves, minced; 1 tablespoon grated ginger; 1 can crushed tomatoes, 14.5 ounces; 1/2 cup heavy cream; 1 teaspoon dried fenugreek leaves, optional; Cooked rice or naan, for serving

Butter chicken, or murgh makhani, is associated with Moti Mahal and Punjabi cooks who turned tandoori chicken into a rich tomato-butter gravy. In the United States, Indian restaurants, immigrant cooks, supermarket sauces, and suburban takeout made it one of the best-known Indian dishes for American diners.

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Difficulty

Moderate

Prep time

25 minutes plus marinating

Cook time

35 minutes

Total time

1 hour plus marinating

Servings

4 to 6 servings

Region

Indian American restaurants and suburban kitchens

Era introduced

1970s-present

Introduced by

Punjabi restaurant cooks and Indian American restaurateurs bringing butter chicken to U.S. diners

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The Story

Butter chicken is not American in origin, but it is deeply present in American eating through Indian restaurants and home kitchens. Its origin story is contested in detail, but it is strongly tied to Moti Mahal, Punjabi cooks, tandoori chicken, and a tomato-butter gravy. This archive version presents it as a global suburban favorite: simplified for a home kitchen while acknowledging its South Asian roots.

Ingredients

1 1/2 pounds boneless chicken thighs, cut in chunks
1/2 cup plain yogurt
2 teaspoons garam masala, divided
1 teaspoon Kashmiri chili powder or paprika
1 teaspoon kosher salt
3 tablespoons butter
1 onion, finely chopped
3 garlic cloves, minced
1 tablespoon grated ginger
1 can crushed tomatoes, 14.5 ounces
1/2 cup heavy cream
1 teaspoon dried fenugreek leaves, optional
Cooked rice or naan, for serving

Equipment

Dutch oven
Large pot
Skillet
Oven
Cutting board
Chef's knife
Mixing bowl
Measuring cups and spoons

Directions

Combine chicken, yogurt, 1 teaspoon garam masala, chili powder, and salt; marinate at least 30 minutes.
Melt butter in a skillet or Dutch oven.
Cook onion until soft.
Add garlic and ginger and cook 1 minute.
Add chicken and cook until lightly browned.
Stir in tomatoes and remaining garam masala.
Simmer until chicken is cooked through, 15 to 20 minutes.
Stir in cream and fenugreek if using.
Simmer gently until sauce thickens.
Serve with rice or naan.

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Setting the table...

Butter Chicken

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The Story

Ingredients

Equipment

Directions

Community Recipes

Community Reviews

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