Butter Chicken, or Murgh Makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken by simmering it in a tomato‑cream sauce, quickly becoming a beloved comfort dish across India and the world.

In Punjab, the sauce is richer with more butter and cream, while in Delhi the version is slightly tangier with a higher proportion of tomatoes. Some regions add cashew paste for extra silkiness, and others use a touch of honey for subtle sweetness.

Butter Chicken is typically served hot, spooned over steamed basmati rice or with soft naan or roti. It is often accompanied by a side of cucumber raita and a fresh salad of sliced onions and lemon wedges.

Butter Chicken is a popular dish for festivals like Diwali and Eid, as well as for family gatherings and weekend meals because it can be made in large batches and stays flavorful when reheated.

Its hallmark is the layered flavor—marinated yogurt‑spiced chicken, a silky tomato‑butter sauce, and the aromatic finish of fenugreek leaves. The balance of heat, sweetness, and creaminess sets it apart from spicier curries.

Common errors include over‑searing the chicken, which dries it out, and adding butter or yogurt while the sauce is still boiling, which can cause curdling. Also, neglecting to season in layers can result in a flat‑tasting sauce.

Dried fenugreek leaves (kasuri methi) have a concentrated, smoky aroma that infuses the sauce quickly. Fresh leaves are milder and can become bitter if cooked too long, so the dried form is preferred for authentic flavor.

Yes. Marinate the chicken overnight, and the sauce can be prepared up to the simmering stage. Refrigerate in an airtight container for up to 4 days, reheat gently on low heat, and finish with butter and yogurt before serving.

The sauce should be glossy, slightly thickened, and coat the back of a spoon. The chicken pieces should be tender and coated in the rich, orange‑red sauce without excess liquid.

The chicken will be opaque throughout and reach an internal temperature of 165 °F (74 °C). The sauce will be bubbling gently during the final simmer, indicating it’s ready.

The YouTube channel COOKING WITH SHEREEN focuses on approachable Indian home‑cooking, offering step‑by‑step tutorials for classic dishes, quick weeknight meals, and tips for using pantry staples.

COOKING WITH SHEREEN emphasizes simplicity, using minimal equipment and clear mise‑en‑place instructions, while still preserving authentic flavors. The channel often includes budget‑friendly ingredient swaps and detailed explanations of each spice’s role.