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Introduction and History of Chicken Makhani (Butter Chicken): A Creamy Delight from India

In the realm of Indian cuisine, Chicken Makhani, famously known as Butter Chicken, stands as a creamy and indulgent masterpiece that has captured the hearts and palates of food enthusiasts around the world. Originating from India, the history of Chicken Makhani is a tale of culinary ingenuity, cultural fusion, and the art of creating a harmonious symphony of flavors.

A Culinary Gem

The history of Chicken Makhani can be traced back to the vibrant kitchens of India, where culinary artisans devised a dish that would redefine comfort and luxury. This creation, often referred to as “Murgh Makhani,” emerged as a testament to the rich tapestry of Indian spices and techniques.

The Dance of Flavors

At the heart of Chicken Makhani is the harmonious dance of tender chicken pieces, marinated and cooked to perfection, bathed in a velvety tomato-based sauce. The infusion of cream, butter, and aromatic spices creates a medley of flavors that delights the palate with every bite.

A Fusion of Cultures

Chicken Makhani carries cultural significance as a dish that embodies the interplay of cultures. While the dish is rooted in Indian culinary traditions, its use of cream and butter reflects the way Indian chefs creatively blended global influences with local ingredients.

A Universal Favorite

Over time, Chicken Makhani transcended borders to become a beloved dish beyond India’s shores. Its rich and creamy profile, coupled with the warmth of spices, has made it a staple in Indian restaurants worldwide.

A Contemporary Classic

The history of Chicken Makhani is a story of culinary evolution. While honoring its traditional roots, modern interpretations may offer variations to suit evolving tastes and dietary preferences.

Passed Down Through Palates

The history of Chicken Makhani is one of shared experiences and shared enjoyment. As people savor its flavors across generations, they continue to honor the legacy of a dish that brings comfort and delight.


Chicken Makhani isn’t just a dish; it’s a journey through India’s culinary heritage, a symphony of creaminess and spices that resonates across cultures. With its origins in Indian kitchens and its presence on menus worldwide, this dish embodies both tradition and innovation. As you savor the tender chicken draped in its luxurious sauce, you’re not just indulging in a meal; you’re experiencing the history, heritage, and culinary artistry that Chicken Makhani brings to every delectable bite.

  • Serves: 4 People
  • Prep Time: 40 minutes (including marination)
  • Cooking: 30 minutes
  • Difficulties: medium
Adjust Servings
For Cooking
  • 1lb boneless chicken cut into pieces
  • 1/2 cup yogurt
  • 1tablespoon ginger-garlic paste
  • 1teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt, to taste
  • 2tablespoons ghee or butter
  • 1 onion, finely chopped
  • 1 teaspoon cumin seeds
  • 2-3 green cardamom pods
  • 4-5 cloves
  • 1 cinnamon stick
  • 2 large tomatoes pureed
  • 1/4 cup cashews, soaked and blended into a paste
  • 1/2 cup heavy cream
  • Fresh cilantro leaves chopped, for garnish
For Dressing
Nutritional Information
  • Calories
  • Total Fat
  • Saturated Fat
  • Cholesterol
  • Sodium
  • Total Carbohydrates
  • Dietary Fiber
  • Sugars:
  • Protein

Conclusion: Chicken Makhani, also known as Butter Chicken, is a culinary masterpiece that showcases the rich tapestry of Indian flavors. Our recipe guide empowers you to create this exquisite dish that marries succulent chicken with a luscious tomato and cashew sauce. Whether you’re preparing the classic version or experimenting with healthier alternatives, Chicken Makhani promises a taste of indulgence and tradition. Immerse yourself in the creamy textures, aromatic spices, and tender chicken, and embark on a journey that captures the essence of Indian gastronomy’s timeless delight.

  • Mark As Complete

    Marinate the chicken with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Let it marinate for at least 30 minutes.

  • Mark As Complete

    Heat ghee or butter in a pan. Add cumin seeds, green cardamom pods, cloves, and cinnamon stick. Sauté until aromatic

  • Mark As Complete

    Add finely chopped onions and cook until they turn golden brown.

  • Mark As Complete

    Add marinated chicken and cook until the chicken is cooked through and browned.

  • Mark As Complete

    Pour in the tomato puree and cook until the oil separates from the masala.

  • Mark As Complete

    Stir in the cashew paste and heavy cream. Simmer for a few minutes until the sauce thickens.

  • Mark As Complete

    Adjust salt and spices to taste.

  • Mark As Complete

    Transfer the Chicken Makhani to a serving dish.

  • Mark As Complete

    Garnish with chopped cilantro leaves.

  • Mark As Complete

    Serve with naan, rice, or roti.

Written by

Chef Dawood brings a wealth of experience and a diverse culinary background to our kitchen. His culinary training spans the globe, from classic French techniques to contemporary fusion cuisine. Drawing inspiration from both traditional and modern culinary traditions, Chef Dawood’s creations are a harmonious blend of flavors and textures that tantalize the palate.

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