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Murgh Makhni
About This Dish
Murgh Makhni—more fondly known as Butter Chicken—is one of the most iconic and soul-satisfying dishes in both British & Indian cuisine. It’s rich, creamy, gently spiced, and full of flavour in every bite. At BKC London, we begin by marinating the chicken in a smooth blend of yoghurt, garlic, ginger, lemon juice, and a carefully balanced mix of spices. This makes the meat tender, infusing it with warmth and depth. The chicken is then grilled or roasted to develop a smoky char before being simmered in a luscious, buttery, tomato-based gravy.
Murgh Makhni is a perfect harmony of creaminess and gentle heat. The subtle sweetness of the tomatoes pairs beautifully with the richness of the butter, offering an indulgent experience without overwhelming the palate. It’s a dish that brings comfort, elegance, and tradition together in one bowl—and one that guests return to time and again across Britain, India, & more.
History & Tradition
Murgh Makhni has its roots in post-independence Delhi, born in the iconic kitchens of Moti Mahal in the 1950s. Faced with leftover tandoori chicken, the inventive chefs revived it by simmering it in a creamy tomato and butter sauce. What began as a practical solution quickly turned into a culinary legend. The new dish married smoky Tandoori flavours with a rich, mellow gravy. This has created a taste that still appeals to both Indian palates and international ones.
Over the decades, Butter Chicken evolved from a Delhi restaurant speciality into a global favourite, loved for its smooth texture, balanced spice, and sheer comfort. In fact, it’s often the first Indian dish people try—and the one they never forget.
What Makes It Special
What makes Murgh Makhni at BKC London stand out is its extraordinary balance. The sauce—made from butter, cream, and slow-cooked tomato purée—is not just rich, but refined. The flavours are layered, not loud. The spices are toasted, not raw. They release their warmth gently, enhancing rather than overpowering the dish. The result is a gravy that’s silky, tangy, slightly smoky, and incredibly comforting.
We also ensure every piece of chicken is properly marinated for hours, then grilled or roasted to achieve just the right texture and slight char. This method adds depth to the meat before it’s folded into the creamy sauce. The use of Ghee and butter, slow cooking, and just the right amount of spice results in something that isn’t heavy, yet extremely indulgent.
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Rishi Mehta
The Murgh Makhni here is absolutely spot on. Creamy, rich, and full of flavour without being too spicy. The chicken was soft and perfectly cooked, and the sauce had that classic buttery smoothness I grew up with. It tastes authentic and comforting—exactly how a proper butter chicken should be. Great with naan or rice.
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Emily Rhodes
I loved the Murgh Makhni. The sauce was incredibly smooth and buttery, with just a hint of spice. It felt indulgent but still light enough to enjoy every bite. The chicken was tender and well-marinated, and the flavours were balanced beautifully. This is my new favourite comfort food whenever I want something rich and satisfying.
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Daniel Carter
This Murgh Makhni was fantastic. Creamy without being too heavy, and full of deep, tomato-rich flavour. The spices were warm and subtle, making it really easy to enjoy even for someone who prefers milder dishes. The chicken was juicy and soaked up all the buttery goodness of the sauce. It is a must-try for curry lovers.
FAQs
A: Not at all. Murgh Makhni is known for its mellow, well-rounded spice profile. The heat is gentle and balanced by the creaminess of the sauce, making it ideal even for those who prefer milder dishes.
A: The signature richness comes from a slow-cooked blend of pureed tomatoes, butter, cream, and ghee, giving a smooth, velvety texture and a depth of flavour.
A: Absolutely. While it pairs beautifully with soft butter naan, it’s just as delicious with steamed Basmati rice.
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