What Is the King of All Curries? The Truth Behind the Most Beloved Chicken Curry

Ask any Indian home cook or restaurant owner which curry reigns supreme, and you’ll hear one name over and over: butter chicken. It’s not just popular-it’s the dish that turned global audiences into curry lovers. From Mumbai street stalls to London pubs, from New York food trucks to Auckland’s suburban kitchens, butter chicken holds a throne no other chicken curry has ever challenged.

Why Butter Chicken Is Called the King

Butter chicken, or murg makhani in Hindi, isn’t the spiciest curry. It’s not the most complex. But it’s the one that balances everything perfectly. Creamy tomato sauce, tender chicken, a whisper of garam masala, and a finish of real butter-that’s the formula. It’s rich without being heavy, flavorful without being overwhelming. It doesn’t shout. It invites you in.

The story starts in the 1950s at Moti Mahal Delux in Delhi. After the Partition, many Punjabi chefs lost their tandoor ovens. They had leftover tandoori chicken that was drying out. So they simmered it in a sauce made from tomatoes, butter, cream, and spices. The result? A dish so good, it became a sensation overnight. Today, it’s served in over 10,000 Indian restaurants worldwide.

The Core Ingredients That Make It King

There’s no secret ingredient. Just perfect execution. Here’s what you need:

• Chicken thighs-not breasts. Thighs stay juicy through slow simmering.
• Tomato puree made from ripe, fresh tomatoes, not canned paste. The natural sweetness matters.
• Butter-real, unsalted, preferably cultured. A good butter adds depth you can’t fake.
• Cream-heavy, not coconut milk. It smooths out the acidity.
• Spices: cumin, coriander, turmeric, garam masala, and a pinch of fenugreek leaves (kasuri methi). No chili powder unless you want heat, not flavor.

Many versions add sugar. Don’t. The tomatoes should provide enough natural sweetness. If it tastes like candy, you’ve gone too far.

How to Build the Flavor Layer by Layer

Good butter chicken isn’t made in one step. It’s built like a song-with rhythm and timing.

1. Marinate boneless chicken thighs in yogurt, ginger-garlic paste, and a teaspoon of turmeric for at least 4 hours. Overnight is better.
2. Grill or roast the chicken until lightly charred. This gives it smoky depth.
3. In a heavy pot, melt butter. Add cumin seeds. Let them sizzle for 5 seconds.
4. Add finely chopped onions. Cook until golden brown-this takes 10 minutes. Don’t rush it.
5. Add ginger-garlic paste. Cook another 2 minutes until the raw smell disappears.
6. Stir in tomato puree. Simmer for 15 minutes until the oil separates. This is the key step. If the oil doesn’t rise to the top, the sauce won’t be rich.
7. Add ground spices: coriander, cumin, turmeric, and garam masala. Cook for 1 minute.
8. Pour in cream. Let it thicken slightly.
9. Drop in the grilled chicken. Simmer for 10 minutes on low heat.
10. Finish with crushed kasuri methi. Stir gently. That’s it.

That’s the real recipe-not the one with five tablespoons of cream and a packet of curry powder.

Common Mistakes That Ruin Butter Chicken

People mess this up all the time. Here’s what not to do:

• Using chicken breast: It turns to rubber. Thighs are non-negotiable.
• Skipping the marination: Without yogurt, the chicken won’t be tender.
• Using canned tomato paste: It tastes flat and metallic. Fresh tomatoes make all the difference.
• Boiling the sauce too hard: High heat breaks the emulsion. Keep it low and slow.
• Adding too much sugar or honey: It masks the tomato’s natural flavor. If it tastes sweet, you’ve lost the balance.

One restaurant in Auckland I tried last year used coconut milk instead of cream. It was okay-but it wasn’t butter chicken. It was something else. And that’s the problem. When you change the core, you change the dish.

How It Compares to Other Popular Chicken Curries

There are other great chicken curries. But none have the same universal appeal.

Butter chicken wins because it’s forgiving. Even if you overcook the chicken a little, the sauce saves it. If you forget the kasuri methi, it still tastes good. That’s why it’s the gateway curry for people who say they don’t like spicy food.

How to Serve It Like a Pro

Don’t just dump it in a bowl. Presentation matters.

• Drizzle a teaspoon of melted butter on top before serving. It glistens. It smells amazing.
• Scatter a few fresh cilantro leaves. Not chopped-whole leaves.
• Serve with freshly made naan. Warm it on the stovetop for 30 seconds per side.
• Offer plain basmati rice on the side. Not fried rice. Not jasmine. Basmati, lightly salted.
• Keep a small bowl of plain yogurt on the table. A spoonful cools the palate between bites.

And never, ever serve it with a side of mango chutney. That’s for tandoori. Butter chicken doesn’t need it.

Why It Works So Well in New Zealand

In Auckland, you’ll find butter chicken on menus from fancy Indian restaurants to university cafeterias. Why? Because it fits. It’s comforting. It’s familiar. It doesn’t demand you like chili or exotic spices. It’s the curry that welcomes everyone.

Local grocery stores now stock fresh kasuri methi. Supermarkets sell cultured butter. People are learning to roast their own tomatoes. The dish has become part of our food culture-not as an import, but as something we’ve made our own.

I’ve made butter chicken for friends who’ve never eaten Indian food. They always ask for the recipe. Not because it’s fancy. Because it tastes like home-even if they’ve never been to India.

Final Thought: It’s Not About the Recipe

The king of all curries isn’t crowned because of rare spices or secret techniques. It’s crowned because it’s the one dish that makes people feel taken care of. It’s the curry your mom might make if she wanted to say, ‘I love you’ without saying it.

So if you want to cook the king, don’t chase perfection. Chase warmth. Let the butter melt slow. Let the tomatoes simmer till they sing. And when you taste it-close your eyes. That’s when you’ll understand why it rules.