Makhani

Makhani refers to a style of curry in Indian cuisine characterized by a rich, buttery tomato-based gravy. The term makhani means buttery in Hindi. The most well-known dishes in this style are murgh makhani (butter chicken) and paneer makhani (paneer in makhani gravy). The sauce is typically glossy and smooth, made with tomatoes, cream, butter, and a balance of spices, sometimes enriched with cashews or almond paste.

Origin and history: Makhani is widely associated with the Indian subcontinent’s culinary traditions of Delhi and its surrounding regions. It is commonly credited to the Moti Mahal restaurant in Delhi from the mid-20th century, where chefs reportedly created the dish by finishing tandoori chicken in a buttery tomato gravy. Some accounts trace related origins to Peshawar before partition. Paneer makhani emerged as a vegetarian adaptation in the same culinary lineage and has since become a staple on many menus.

Preparation: Murgh makhani begins with marinating chicken in yogurt, spices, and ginger-garlic paste, then cooking it in a tandoor. The gravy combines ripe tomatoes with cream and butter, often seasoned with garam masala, cumin, coriander, and kasuri methi (dried fenugreek leaves). Paneer makhani uses paneer cubes in the same rich sauce, sometimes with adjustments to accommodate the paneer texture.

Variations and serving: The makhani technique is commonly applied to other proteins, such as lamb or fish, and to vegetables, all featuring the hallmark buttery, tomato-forward sauce. It is typically served with naan, chapati, or rice and remains a staple in Indian cuisine worldwide.