Why the World Can’t Get Enough of This Creamy, Spiced Delight
Tomatoes for tang, cream for richness, and spices for depth—Butter Chicken, or
Murgh Makhani, is the perfect fusion of flavor and comfort.
As of 2025, it remains one of the most beloved Indian dishes globally,
securing a top spot in food rankings and hearts alike.
But what makes this dish so irresistible?
Beyond its velvety texture and aromatic allure lies a fascinating origin, a
meticulous cooking process, and cultural evolution that transformed it from a
kitchen experiment to an international staple.
Let’s dive into the story behind the world’s favorite Indian curry.
A Happy Accident in Old Delhi
Butter Chicken was born in the 1950s in Old Delhi, at the legendary
Moti Mahal restaurant.
Its creator, Kundan Lal Gujral, a Punjabi refugee from Peshawar, was seeking a
way to repurpose leftover, dry Tandoori chicken.
His solution?
Simmer it in a luscious sauce made of tomatoes, butter, cream, and Indian
spices like garam masala.
What started as a frugal fix turned into culinary gold.
By reviving cold grilled chicken in rich curry, Gujral unknowingly created one
of the most iconic dishes in Indian gastronomy.
The Flavor Formula: Cream + Spice = Harmony
Butter Chicken’s success lies in its balance—warm spices softened by dairy,
smokiness lifted by tangy tomatoes.
Here’s how that magic comes together:
| Stage | Description |
|---|---|
| Marination | Chicken is soaked overnight in yogurt, ginger, garlic, turmeric, chili powder, and garam masala. |
| Sauce Base | Onions are caramelized, tomatoes and spices simmered, then butter and cream added for richness. |
| Assembly | Grilled chicken is folded into the sauce and simmered until every bite soaks in the flavor. |
The result?
A dish that’s smoky yet silky, bold yet comforting—a rare harmony in the spice
world.
Cooking It at Home: Yes, You Can
I’ve made Butter Chicken at home, and here’s what I learned:
It’s easier than it looks—if you don’t cut corners.
Tips from the kitchen:
- Don’t skimp on marination. Yogurt and spices must seep into the chicken for full flavor.
- Use real butter. Not margarine. Real cream. Trust me.
- Oven-roast the chicken or grill it for a slight char—it makes a world of difference in texture.
When done right, it rivals restaurant quality. And the leftovers? Even better the next day.
Butter Chicken vs. Chicken Tikka Masala
People often confuse Butter Chicken with its British cousin, Chicken Tikka
Masala.
They may look similar, but taste and technique set them apart:
| Aspect | Butter Chicken | Chicken Tikka Masala |
|---|---|---|
| Origin | India (Delhi, 1950s) | UK (Indian-British invention) |
| Sauce Profile | Creamy, buttery, mildly spiced | Tangy, spicier, tomato-forward |
| Cooking Method | Grilled chicken added to cream sauce | Chicken cooked directly in tomato-based sauce |
| Texture | Smooth and velvety | Chunkier, more robust |
If Butter Chicken is a velvet curtain, Chicken Tikka Masala is a fireworks display.
A World-Famous Dish for a Reason
In 2024, TasteAtlas ranked Butter Chicken 3rd in its “Top 50 Chicken
Dishes in the World.”
It beat out hundreds of global favorites and stood as a testament to Indian
cuisine’s reach.
But that’s not all—Butter Chicken has been adapted into:
- Pies in Australia and New Zealand
- Pasta sauces in Canada
- Wraps and fast food fusions in the Caribbean
- Pizza toppings and creamy soups in the US
Why the universal appeal?
Because it’s bold yet balanced,
exotic yet accessible, and
deeply satisfying.
How to Eat It Like a Local (or a Fanatic)
Pair Butter Chicken with Garlic Naan—the soft, chewy bread
scoops up the sauce like a dream.
Or go for Basmati Rice, which soaks in every drop of that
creamy gold.
Pro tip: The leftover sauce?
Turn it into a pasta base, creamy risotto, or even a next-day soup.
One batch, three meals. What’s not to love?
More Than Food: It’s a Culinary Symbol
Butter Chicken is more than a recipe—it’s history on a plate.
From Delhi’s backstreets to Michelin-starred menus, it carries the legacy of
innovation, survival, and culinary genius.
It’s comforting enough for picky eaters, exciting enough for foodies,
and iconic enough to represent a nation’s food culture to the world.
In short, Butter Chicken is the ambassador of Indian cuisine.
Indian Dish Dal (Lentil Curry) Recipe Guide: Types, Benefits, and How to Make It All in One
#ButterChicken #IndianCuisine #MurghMakhani #TopChickenDishes #CreamyCurry #GlobalFoodLove