Origin Chicken Makhani (Indian Butter Chicken)

This iconic dish was created in the 1950s at Moti Mahal restaurant in Delhi. Leftover tandoori chicken was tossed in a tomato-butter-cream gravy to create what’s now one of the world’s most popular Indian curries.

What I Love About This Recipe

It’s indulgent yet balanced — the smoky marinated chicken contrasts beautifully with the mild sweetness of the creamy sauce. It’s great for both special occasions and cozy weeknight dinners.

Also Read : Gelato

Chicken Makhani (Indian Butter Chicken)

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

452

kcal

Ingredients

• 2 tbsp butter

• 1 tbsp oil

• 1 medium onion, finely chopped

• 2 tsp ginger-garlic paste

• 2 cups tomato purée or crushed tomatoes

• 1 tsp sugar

• 1 tsp chili powder (Kashmiri chili for color)

• 1 tsp garam masala

• ½ cup heavy cream (or substitute with coconut cream for dairy-free)

• Salt, to taste

• Fresh cilantro, for garnish

Directions

• In a bowl, combine chicken with all marinade ingredients. Cover and refrigerate for at least 1 hour, preferably overnight.
• In a pan or grill pan, cook the marinated chicken on medium-high heat until browned and cooked through. Set aside.
• In a large skillet, heat butter and oil. Sauté onions until soft and golden.
• Add ginger-garlic paste and cook for another 1–2 minutes until fragrant.
• Stir in tomato purée, sugar, chili powder, garam masala, and salt. Simmer for 10–15 minutes, stirring occasionally.
• Once thickened and deep red, stir in the cream. Simmer another 2–3 minutes.
• Add the cooked chicken and any juices. Simmer for 5 more minutes to meld the flavors.
• Garnish with cilantro and a swirl of cream. Serve hot with naan, paratha, or basmati rice.

Notes

• For extra richness, add a spoonful of butter right before serving.
• Kashmiri chili powder adds vibrant color with mild heat.
• Can be made a day ahead — the flavor improves overnight!

The post Chicken Makhani (Indian Butter Chicken) appeared first on RecipeWikki.

Origin Indian Chicken Curry

Indian chicken curry has roots that stretch back centuries, with regional variations all over India. The combination of aromatic spices and slow-cooked chicken creates a dish that reflects India’s rich culinary heritage.

Why You’ll Love This Recipe

This recipe strikes the perfect balance between spicy, tangy, and savory flavors. It’s straightforward to prepare, uses simple ingredients, and delivers a hearty meal that pairs beautifully with rice or Indian breads like naan and roti.

Also Read : Carrot Bundt Cake

Indian Chicken Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

450

kcal

Ingredients

• 1 lb (450g) chicken pieces (bone-in or boneless)

• 2 tbsp oil or ghee

• 2 large onions, finely sliced

• 2 tomatoes, pureed or chopped

• 1 tbsp ginger-garlic paste

• 1 tsp turmeric powder

• 2 tsp coriander powder

• 1 tsp cumin powder

• 1 tsp garam masala

• 1 tsp red chili powder (adjust to taste)

• 1 cup water or chicken stock

• Fresh cilantro, chopped (for garnish)

• Salt to taste

Directions

• Heat oil or ghee in a large pan over medium heat. Add sliced onions and sauté until golden brown.
• Stir in ginger-garlic paste and cook until the raw smell disappears.
• Add pureed tomatoes and cook until oil starts to separate from the masala.
• Mix in turmeric, coriander, cumin, red chili powder, and salt. Cook spices for a minute.
• Add chicken pieces and sauté until they are coated well with the masala.
• Pour in water or stock, cover, and simmer on low heat for 25–30 minutes until the chicken is tender and cooked through.
• Stir in garam masala and cook for another 2 minutes.
• Garnish with fresh cilantro and serve hot with steamed rice or Indian breads.

Notes

• Use bone-in chicken for more flavor, but boneless works too.
• Adjust spice levels according to your taste.
• For a richer curry, add a splash of cream or coconut milk toward the end.
• Leftovers taste even better the next day!

The post Indian Chicken Curry appeared first on RecipeWikki.

Origin Indian Chicken Curry

Indian Chicken Curry is a staple in Indian cuisine, with countless regional variations. It’s known for its vibrant spices and comforting flavors, typically served as a main dish in both home kitchens and restaurants worldwide.

What I Love About This Recipe

The combination of warm spices, tangy tomatoes, and creamy yogurt (or coconut milk) creates a deeply satisfying curry. It’s incredibly flavorful and can be adjusted to your heat preference — comforting, yet packed with vibrant flavors.

Also Read : Glazed Easter Carrots

Indian Chicken Curry

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

230

kcal

Ingredients

• 1 lb (450g) chicken, boneless and skinless, cut into bite-sized pieces

• 2 tbsp oil or ghee

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece of ginger, grated

• 1–2 green chilies (optional, for heat)

• 1 tbsp curry powder or garam masala

• 1 tsp ground cumin

• 1 tsp ground coriander

• ½ tsp turmeric powder

• 1 tsp chili powder (adjust to taste)

• 1 cup diced tomatoes (fresh or canned)

• ½ cup plain yogurt or coconut milk

• 1 cup chicken broth or water

• Salt to taste

• Fresh cilantro, chopped, for garnish

• Juice of half a lemon (optional)

Directions

• Heat oil or ghee in a large pot over medium heat.
• Add the chopped onion and sauté for 5–7 minutes until softened and golden.
• Add garlic, ginger, and green chilies (if using). Cook for 1–2 minutes until fragrant.
• Stir in curry powder, cumin, coriander, turmeric, and chili powder. Cook for another 1–2 minutes to toast the spices.
• Add diced tomatoes and cook for 5 minutes until the tomatoes break down and become saucy.
• Add the chicken pieces and cook for 5–7 minutes until they are browned and coated with the spice mixture.
• Pour in the chicken broth (or water) and bring the mixture to a simmer. Cook for 15–20 minutes until the chicken is fully cooked and the curry has thickened.
• Stir in yogurt (or coconut milk) and simmer for another 5 minutes to combine and make the sauce creamy.
• Season with salt to taste and finish with a squeeze of lemon juice (optional).
• Garnish with fresh cilantro and serve hot with rice or naan.

Notes

• Adjust the level of heat by adding more or less chili powder or fresh chilies.
• You can also add vegetables like potatoes or peas to make the curry heartier.
• If you prefer a smoother sauce, blend the curry mixture before adding the chicken.
  This curry pairs wonderfully with plain basmati rice, jeera rice, or naan.

The post Indian Chicken Curry appeared first on RecipeWikki.

Origin Cilantro Chicken Curry / Dhaniya Chicken

Dhaniya Chicken, or Cilantro Chicken Curry, is a popular dish in North India, especially in Punjabi and Mughlai cuisines. The generous use of cilantro gives the curry a fresh, herbaceous flavor, balancing the richness of the spices.

What I Love About This Recipe

It’s a vibrant, aromatic curry that brings together the earthy taste of chicken and the refreshing punch of cilantro. The curry is flavorful without being overly heavy, and it’s perfect with naan or rice

Also Read : Sheet Pan Hawaiian Chicken

Cilantro Chicken Curry / Dhaniya Chicken

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

250

kcal

Ingredients

• 1 lb chicken pieces (bone-in or boneless)

• 1 large onion, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 1½ cups fresh cilantro (coriander) leaves, chopped

• 1 tbsp ghee or oil

• 1 tsp cumin seeds

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp red chili powder

• 1–1½ cups water or chicken stock

• Salt to taste

• Fresh cream or yogurt (optional)

• Lemon wedges for garnish

Directions

• Heat ghee or oil in a pan. Add cumin seeds and let them splutter.
• Add chopped onions and sauté until golden brown.
• Add ginger-garlic paste and sauté until aromatic.
• Add pureed tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until oil separates from the masala.
• Add chicken pieces and sauté until they turn white.
• Add 1 cup of water or chicken stock, cover, and cook for 15–20 minutes, until chicken is tender.
• Stir in chopped cilantro leaves and garam masala, cooking for an additional 5 minutes.
• (Optional: add a splash of cream or yogurt for a creamy finish.)
• Garnish with fresh cilantro leaves and serve with naan or rice.

Notes

• You can also make this curry in a pressure cooker for a faster result.
• For extra flavor, add a pinch of kasuri methi (dried fenugreek leaves) towards the end.
• Adjust chili powder and spices to your preferred heat level.

The post Cilantro Chicken Curry / Dhaniya Chicken appeared first on RecipeWikki.

Origin of Murgh Kari

“Murgh” means chicken in Hindi, and “Kari” refers to a spiced gravy-based dish. Indian curries have a deep-rooted history, influenced by regional flavors and cooking techniques. This version of North Indian-style Murgh Kari is known for its fragrant spices, slow-cooked chicken, and creamy texture.

What I Love About This Recipe

This chicken curry is simple yet packed with deep, bold flavors. The slow-cooked chicken absorbs the spiced tomato and onion gravy, creating a rich and creamy texture. Plus, it’s highly customizable—mild or spicy, thick or light—depending on your preference.

Also Read : Honey-Mustard Marinade

Indian Chicken Curry (Murgh Kari)

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

427

kcal

Ingredients

• 1 bay leaf

• 1 tsp cumin seeds

• ½ tsp turmeric powder

• 1 tsp red chili powder (adjust to taste)

• 1 tsp coriander powder

• 1 tsp garam masala

• ½ tsp black pepper

• 1 tsp salt (or to taste)

• ½ tsp kasuri methi (dried fenugreek leaves, optional)

• 1 kg bone-in chicken (or boneless)

• 3 tbsp oil or ghee

• 2 large onions, finely chopped

• 2 tomatoes, pureed

• 1 tbsp ginger-garlic paste

• 2 green chilies, slit

• ½ cup yogurt, whisked

• 1 ½ cups water (adjust for consistency)

• ½ tsp sugar (optional)

• 2 tbsp fresh coriander, chopped (for garnish)

Directions

• In a bowl, mix chicken, yogurt, turmeric, and a pinch of salt.
• Let it marinate for 30 minutes to 1 hour for deeper flavors.
• Heat oil or ghee in a pan.
• Add cumin seeds and bay leaf, letting them splutter.
• Add chopped onions and sauté until golden brown.
• Stir in ginger-garlic paste and green chilies; cook for a minute until fragrant.
• Add pureed tomatoes, salt, and sugar (to balance acidity).
• Cook on medium heat until the oil separates from the mixture.
• Mix in coriander powder, red chili powder, black pepper, and kasuri methi.
• Add the marinated chicken and mix well.
• Cover and cook for 10-15 minutes, stirring occasionally.
• Pour in water, reduce the heat, and simmer for 20 minutes until the chicken is tender.
• Sprinkle garam masala and stir well.
• Garnish with fresh coriander.
• Serve hot with naan, roti, or basmati rice.

Notes

• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.
• Bone-in chicken enhances the flavor, but boneless works for quicker cooking.

The post Indian Chicken Curry (Murgh Kari) appeared first on RecipeWikki.