Origin Butter Chicken

Originating in Delhi during the 1950s, Butter Chicken was invented by chance at the famous Moti Mahal restaurant when leftover tandoori chicken was simmered in a buttery tomato gravy. Today, it’s loved across the world for its luxurious texture and balanced spice.

What I Love About This Recipe

It’s comfort in a bowl! I love how the marinated chicken stays juicy and flavorful, and the sauce is buttery, tangy, and slightly smoky. Whether you’re making it for a special dinner or just craving a restaurant-style meal at home—this recipe hits the spot.

Also Read : One-Pan Mexican Chicken and Rice Bake

Butter Chicken

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

350

kcal

Ingredients

• 500g boneless chicken (thigh or breast), cut into chunks

• ½ cup yogurt

• 1 tbsp lemon juice

• 1 tsp red chili powder

• 1 tsp turmeric

• 1 tsp garam masala

• Salt to taste

• 2 tbsp butter

• 1 tbsp oil

• 1 onion, finely chopped

• 1½ cups tomato purée (or fresh blended tomatoes)

• 1 tbsp ginger-garlic paste

• 1 tsp red chili powder

• ½ tsp cumin powder

• ½ tsp coriander powder

• Salt to taste

• ¼ cup fresh cream

• 1 tbsp kasuri methi (dried fenugreek leaves)

• 1 tsp sugar (optional)

• Fresh coriander for garnish

Directions

• Marinate chicken with yogurt, lemon juice, spices, and salt. Let it rest for at least 1 hour (overnight preferred).
• Cook marinated chicken in a pan or grill until slightly charred and cooked through. Set aside.
• In a pan, heat butter and oil. Add onions and sauté until golden.
• Add ginger-garlic paste and cook for a minute.
• Add tomato purée, chili powder, cumin, coriander, and salt. Cook until oil separates from the masala.
• Stir in cream and crushed kasuri methi. Add sugar if needed for balance.
• Add cooked chicken and simmer for 10–15 minutes on low heat until flavors blend.
• Garnish with fresh coriander and a drizzle of cream or butter before serving.

Notes

• For a smoky flavor, use the dhungar method: place a hot coal in a bowl inside the curry, pour a drop of ghee over
• it, and cover the lid for a few minutes.
• Adjust spice level to taste.
• Goes best with naan, roti, or basmati rice.

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Origin Dal Makhani

Dal Makhani originates from Punjab and has become one of the most iconic dishes in Indian cuisine. Traditionally cooked overnight, it was popularized in Delhi’s restaurants after Partition, especially by the legendary Moti Mahal restaurant.

What I Love About This Recipe

Dal Makhani feels like a warm hug in a bowl. The way the urad dal and rajma simmer in spices, butter, and cream makes it irresistibly smooth and flavorful. It’s slow food at its best—every bite tells a story of patience and tradition.

Dal Makhani

Recipe by RecipeWikki

Servings

4

servings

Prep time

20

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 cup whole urad dal (black gram)

• ¼ cup rajma (kidney beans)

• 1 large onion, finely chopped

• 2 large tomatoes, pureed

• 1 tablespoon ginger-garlic paste

• 2 green chilies, slit

• 1 teaspoon cumin seeds

• ½ teaspoon red chili powder

• 1 teaspoon garam masala

• 2 tablespoons butter (plus more for serving)

• ¼ cup fresh cream

• Salt to taste

• 4 cups water (for pressure cooking)

• Fresh coriander for garnish

Directions

• Soak urad dal and rajma overnight or for at least 8 hours.
• Pressure cook the soaked lentils with water and a little salt for 6–8 whistles, or until soft and creamy.
• In a pan, heat butter and add cumin seeds. Once they splutter, add onions and sauté until golden.
• Add ginger-garlic paste and green chilies. Cook until the raw smell goes.
• Stir in tomato puree, chili powder, and salt. Cook until the mixture thickens and oil separates.
• Add the cooked dal and rajma to this masala. Mix well and simmer on low for 30–45 minutes, stirring occasionally.
• Add cream and garam masala, mix, and simmer for another 5–10 minutes.
• Finish with a dollop of butter and fresh coriander.

Notes

• The longer you simmer it, the better it tastes. Slow cooking enhances the depth of flavor.
• You can substitute cream with milk for a lighter version.

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