How to Make Original Delhi Butter Chicken Recipe: Easy Step-by-Step Method, Simple Ingredients, Tips, Health Benefits & More

Butter Chicken, or Murgh Makhani, originated in Old Delhi using leftover tandoori chicken simmered in a buttery tomato gravy. The original flavor profile for Butter Chicken is balanced, mildly spiced, creamy, and slightly smoky. This recipe focuses on that classic flavour.

Ingredients Needed for Original Delhi Butter Chicken

For the chicken:

• 500g chicken (bone-in preferred, or thighs)

• 50g thick yoghurt

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• 2 tbsp ginger-garlic paste

• 2 tsp Kashmiri red chilli powder

• 1 tsp red chilli powder

• 1 tsp garam masala

• 1 tsp kasuri methi

• 1 tsp salt

• 1 tbsp lemon juice

• 2 tbsp mustard oil

• A few drops of food color

For the gravy:

• 500g ripe tomatoes

• 100g butter (divided)

• 100g onions

• 2 tbsp fresh ginger-garlic paste

• 1 tbsp chicken curry powder

• 1 tsp sugar or honey (optional, very little)

• Half cup fresh cream

• 1 tsp kasuri methi (dried fenugreek leaves)

• Salt to taste

How to Cook Original Delhi Butter Chicken Step-by-Step Recipe

• Marinate the chicken with yoghurt, ginger-garlic paste, spices, lemon juice, and oil. Rest for at least 2 hours, preferably overnight.

• Cook the chicken in an oven, air fryer, grill, or hot pan until lightly charred. Depending on the size of the pieces, it should take 20 to 30 minutes at the highest temperature home appliances go to.

• Heat half the butter in a heavy pan. Add onions, ginger-garlic paste, and halved tomatoes. Sauté briefly and caramelize till the onions are light brown.

• Cover with just enough water to submerge the onions and tomatoes, and simmer until soft or 30 minutes.

• Add chilli powder, salt, and chicken curry powder. Simmer gently for 5–7 minutes to let the spices bloom in the gravy.

• Cool the gravy and blend it smooth if you want a restaurant-style texture. Sieve the gravy and then return to the pan.

• Add the roasted chicken pieces along with their juices. Simmer on low heat for 10 minutes.

• Crush kasuri methi between your palms and add it in.

• Turn the heat off, and finish with fresh cream and the remaining butter. Stir gently to emulsify the fats in the sauce.

• Taste and add a tiny pinch of sugar or honey only if the tomatoes are too sour.
  

Tips to Make Authentic Delhi Butter Chicken

• Use roasted or tandoori-style chicken for the most authentic flavour. Do not pan fry the chicken or else the gravy will become too greasy.

• Do not overload with spices. The original recipe is mild and tomato-forward. This is why we use only a small amount of dry spices with the chicken curry powder.

• Kashmiri chilli powder gives colour without excessive heat. Use only a small amount of regular chilli powder.

• Avoid too much sugar. Classic Delhi butter chicken is balanced.

• Smoke the dish using a hot charcoal dhungar for a true restaurant aroma. You can do this at any stage with the chicken, raw or cooked.

• Remember to only add fresh cream and butter after turning the stove off. If you cook cream or butter for too long, they will split and form a pool of grease on top.

Health Benefit Aspects of Chicken

• Chicken is a rich source of high-quality protein that supports muscle growth and repair

• Lean cuts provide essential amino acids while remaining relatively low in fat

• It is packed with B vitamins like B6 and niacin, which help energy metabolism

• It contains important minerals like phosphorus and selenium that support bone and immune health

• Chicken is easily digestible compared to heavier red meats, making it suitable for regular meals

Who Should Avoid Delhi Butter Chicken

People who are lactose intolerant or sensitive to dairy may want to avoid butter chicken, as it contains butter, cream, and often yoghurt, which can trigger bloating or digestive discomfort. It is also not ideal for those with high cholesterol, heart disease risk, or people on weight-loss or low-fat diets, since traditional butter chicken is rich in saturated fats and calories.

Original Delhi Butter Chicken is a masterclass in balance, with smoky chicken, buttery richness, and a gently tangy tomato base. When made with good, fresh ingredients, it feels indulgent without being overwhelming. Serve hot with naan, rumali roti, or simple jeera rice for a timeless North Indian classic.

Disclaimer: This is for informational and educational purposes only. This recipe contains dairy (butter, cream, yoghurt) and spices that may not suit everyone. Adjust ingredients based on dietary needs and allergies.