How Butter Chicken is Made at Lotus Fine Indian Cuisine
Butter Chicken (Murgh Makhani) is one of the most beloved dishes in Indian cuisine – creamy, aromatic, tangy-sweet, and rich. Discover the secrets behind our signature dish.
The Origins of Butter Chicken
Butter Chicken originated in Delhi during the 1950s when creative cooks discovered a brilliant use for leftover tandoori chicken. By simmering it in a tomato-butter sauce, they created what would become one of India's most famous exports to the world.
The name derives from "makhan," the Hindi word for butter, which emphasizes the richness and smoothness that are central characteristics of this beloved dish.
What Makes Lotus's Butter Chicken Special
According to our guests, Lotus's Butter Chicken features "a more floral scent and flavor compared to some supermarket jar sauces." This distinction comes from our careful spice blending and use of aromatic ingredients rather than overwhelming heat.
Our version balances richness with subtlety, allowing each component to shine while creating a harmonious whole.
The Key Ingredients
For the Chicken:
- 600g boneless chicken thighs
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1 teaspoon turmeric
- Salt to taste
For the Sauce:
- 4 tablespoons butter or ghee
- 2 cups tomato puree
- 1 cup heavy cream
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon garam masala
- 1 tablespoon dried fenugreek leaves (kasuri methi)
- Fresh cilantro for garnish
The Preparation Process
Step 1: Marinate the Chicken
The key to flavorful butter chicken starts with proper marination. Combine yogurt, ginger-garlic paste, red chili powder, turmeric, and salt. Coat the chicken pieces thoroughly and refrigerate for at least 2 hours, preferably overnight.
Step 2: Cook the Chicken
At Lotus, we use a traditional tandoor to achieve the characteristic char. At home, you can sear the chicken in a hot pan or roast it in the oven at 220°C until golden and cooked through.
Step 3: Create the Sauce Base
Melt butter in a pan over medium heat. Add cumin, coriander, and garam masala, cooking until the spices become fragrant – about 30 seconds. This step, called "blooming," releases the essential oils from the spices.
Step 4: Build the Tomato Base
Add the tomato puree and simmer until it thickens and the raw tomato taste cooks out – approximately 15 minutes. For an extra smooth sauce, blend at this stage and return to the pan.
Step 5: Add the Cream
Stir in the heavy cream gradually, along with the kasuri methi (dried fenugreek leaves). This herb is the secret ingredient that gives butter chicken its distinctive aroma. Simmer for another 5 minutes.
Step 6: Combine and Finish
Add the cooked chicken to the sauce and simmer together for 10 minutes, allowing the flavors to meld. Adjust seasoning, then garnish with fresh cilantro and a swirl of cream.
What to Expect: The Sensory Experience
- Aroma: Buttery with floral notes from the fenugreek and subtle spice warmth
- Color: Rich orange-reddish hue from the tomatoes and spices
- Texture: Creamy and smooth, coating the tender chicken pieces
- Flavor: A balanced combination of tang, subtle sweetness, and gentle spice warmth
Serving Suggestions
Butter Chicken pairs perfectly with:
- Fresh Garlic Naan or Butter Naan
- Steamed Basmati Rice
- Jeera Rice (cumin-flavored rice)
- Roti or Paratha
