Butter Chicken: The #1 Indian Dish Everyone Loves

Butter chicken, a creamy, mildly spiced Indian curry made with marinated chicken cooked in a tomato-based sauce enriched with butter and cream. Also known as murgh makhani, it’s the dish that turned global audiences into Indian food fans—not because it’s fiery, but because it’s comforting, easy to eat, and tastes like luxury in every bite. Unlike many Indian curries that pack heat, butter chicken balances smoky tandoori char with a velvety sauce that clings to every piece of chicken. It’s the result of a clever kitchen hack from Delhi in the 1950s, where leftover tandoori chicken got tossed into a rich tomato-butter gravy to stretch it further—and accidentally created a sensation.

It’s closely tied to tandoori chicken, chicken marinated in yogurt and spices, then cooked in a clay oven, which gives butter chicken its signature char and depth. The marinade? Yogurt, garlic, ginger, and spices like garam masala and paprika—same as what you’d use for tandoori chicken. But here’s the twist: after grilling, the chicken gets simmered in a sauce made from tomatoes, butter, cream, and a touch of sugar. That’s what makes it melt-in-your-mouth. And while it’s often mistaken for a North Indian classic, it’s actually a modern invention born in a Delhi restaurant, not passed down for generations.

People love it because it’s forgiving. Even if you mess up the spice level, the cream and butter save it. It pairs perfectly with naan, rice, or even plain roti. And if you’ve ever wondered why Indian restaurants worldwide put it on the menu first—it’s because it’s the gateway dish. It’s not the spiciest, not the healthiest, but it’s the most approachable. That’s why it tops lists from food magazines to travel blogs. You don’t need to be an expert to enjoy it. You just need to like food that tastes good.

It’s also connected to how Indians think about dairy. Unlike many cultures that avoid mixing cream with spicy food, Indian cooking embraces it. The butter and cream aren’t just for richness—they’re a buffer, a way to make bold flavors feel gentle. That’s why you’ll find it alongside dishes like paneer, a fresh Indian cheese often used in creamy curries, and why you’ll never see butter chicken served with lemon juice—it would curdle the cream. This isn’t just flavor; it’s chemistry.

What you’ll find in the posts below are real stories, tips, and facts about butter chicken and the dishes around it. Why it’s so popular. How it’s made in homes across India. What makes it different from similar dishes like chicken tikka masala. And how to make it taste like it came from a Delhi kitchen—even if you’re cooking in a tiny apartment kitchen with no tandoor. You’ll also see how it connects to other staples like yogurt marinades, tomato-based sauces, and the role of dairy in Indian cooking. No fluff. Just what matters.