Butter chicken or murgh makhani is a classic staple of Indian Cuisine, readily available both in its country of origin and abroad in many Indian restaurants. The dish's flavour profile has its background in Punjabi cuisine and was invented by Kundan Lal Gujral, founder of the restaurant chain Moti Mahal Delux in the 1920s.
The chicken is usually cooked in a tandoor (traditional clay oven), but may be grilled, roasted, or pan fried in less traditional preparations. The gravy is made by heating fresh tomato, garlic, and cardamom together which is then pureed after cooling. Butter, Khoa and a varying blend of spices, usually including asafoetida, cumin, cloves, cinnamon, coriander, pepper, fenugreek (Urdu/Hindi: Qasuri Methi) are added. Cream may be used as a primary ingredient or as a means of finishing the dish. Cashew paste is a frequent addition as a thickening agent.
Garnishes include butter, cream, green chillies, coriander, and Qasuri Methi.