Invitation Restaurant
Invitation Restaurant in Ashok Vihar Phase 2 is a long-standing, casual dining spot offering a multi-cuisine menu with strong North Indian and Chinese influences. Known for generous portions, comforting flavors, a...
Butter Chicken — or Murgh Makhani — is India’s global culinary ambassador, loved for its luscious, creamy tomato gravy and tender, spiced chicken. Born in Delhi’s legendary Moti Mahal in the 1950s, this dish was a happy accident: leftover tandoori chicken simmered in a velvety tomato-butter-cream sauce.
Today, it’s one of the most ordered Indian dishes around the world — and now, you can make restaurant-style butter chicken right in your kitchen.
StepTime | |
Prep & Marination | 30 mins – 4 hrs (longer = better) |
Cooking Time | 30–35 minutes |
Total Time | 1 to 5 hours |
💡 Optional: Add a splash of milk for lighter gravy or a dash of honey if using very tart tomatoes.
🧠 Pro Tip: The yogurt tenderizes the meat and infuses it with flavor. Longer marination = juicier chicken.
🔥 Grill it for smoky flavor. Bake at 220°C (425°F) for 15–18 minutes, or sear in a hot pan with oil.
Make It…Swap/Add | |
Lighter | Use milk instead of cream + skip extra butter |
Spicier | Add green chilies or hot chili powder |
Vegan | Use tofu and cashew cream instead of dairy |
Nutty | Add 1 tbsp ground cashews or almond paste to gravy |
More Authentic | Smoke the finished curry with a coal dhungar method |
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Butter chicken is more than just a recipe — it’s culinary nostalgia. Every creamy, tangy, gently spiced bite wraps you in comfort. It’s the kind of dish you make once, and it becomes your signature.
So grab a pot, marinate that chicken, and let the aromas transport you straight to an Indian kitchen where butter simmers and naan is always warm.
Tried this recipe? Tag it with #MyButterChicken or #CurryObsession — I’d love to see your spicy, creamy creations!
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