Butter chicken was born in Delhi in the 1950s, when the cooks at Moti Mahal tossed leftover tandoori chicken into a buttery tomato gravy and discovered something magical. It became the dish that introduced much of the world to Indian cooking, and it still rules menus from Delhi to London to New York. Every Indian family has its own proportions, but the essentials never change: charred chicken, silky tomato, cream, and butter.
Silky tomato-cream perfection
The chicken is tender from a long yogurt marinade, and the sauce is velvet-smooth with a gentle warmth that builds rather than bites. A last-minute sprinkle of dried fenugreek leaves adds a bitter-sweet, almost nutty note that keeps all that richness in check, while a pinch of sugar rounds out the tomatoes. Serve it with warm naan or fluffy basmati rice and watch it disappear from the table in minutes. It is one of those dishes that tastes like a celebration even on an ordinary Tuesday.
Craving more? Explore all North Indian Kitchen recipes.
Frequently asked questions
Why marinate the chicken overnight?
Marinate the chicken overnight if you have time; the yogurt tenderizes it even further. Even 30 minutes helps, but overnight gives that restaurant-style softness.
How do I keep the cream from curdling?
Stir the cream in at the very end over low heat so it never curdles. The sauce should be warm, not boiling, when the cream goes in.
What is butter chicken made of?
The essentials never change: charred chicken, silky tomato gravy, cream, and butter. It was born in Delhi in the 1950s, when cooks at Moti Mahal tossed leftover tandoori chicken into a buttery tomato sauce.
Is butter chicken spicy?
Butter chicken is one of the mildest Indian curries — it’s creamy, rich, and only gently spiced. That’s exactly why it became the dish that introduced much of the world to Indian cooking.
More international favorites to try
See where this dish fits among the world’s curries: World of Curries guide.
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