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

In North India, some versions use fenugreek leaves (kasuri methi) or a higher proportion of cream, while others add yogurt for tanginess. In Punjab, the sauce may be richer with more butter, whereas in Delhi it is often lighter with a brighter tomato base.

Butter Chicken is typically served hot, spooned over steamed basmati rice or with soft naan bread. It is garnished with fresh cilantro and sometimes a drizzle of extra butter, and enjoyed as a main course during family meals or special occasions.

Butter Chicken is a popular dish for festivals like Diwali, Eid, and family gatherings such as weddings or birthday celebrations, because its rich, comforting flavor appeals to guests of all ages.

Butter Chicken exemplifies the Indian love for creamy, spiced gravies that balance heat with richness. It showcases key Indian ingredients—garam masala, butter, cream, and tomatoes—while being adaptable to home cooking, reflecting the cuisine’s blend of tradition and convenience.

Traditional Butter Chicken uses tandoori‑marinated chicken, butter, heavy cream, cashew or almond paste, garam masala, and tomato puree. Acceptable substitutes include using boneless chicken thighs, ghee instead of butter, coconut cream for dairy‑free versions, and peanuts or almonds in place of cashews.

Butter Chicken pairs beautifully with naan, roti, or paratha for scooping the sauce, and with side dishes like cucumber raita, mixed vegetable pakoras, or a simple lentil dal to balance the richness.

Its signature velvety tomato‑butter‑cream sauce, combined with mildly spiced chicken, creates a harmonious balance of sweet, tangy, and savory flavors that is both comforting and indulgent—making it a standout comfort food in Indian cuisine.

Common mistakes include over‑cooking the chicken, which makes it dry; burning the garlic or ginger, which adds bitterness; and adding cream at too high a temperature, which can cause curdling. Follow the step‑by‑step timing and keep the heat moderate when finishing the sauce.

Cashews provide a natural, silky thickness and a subtle nutty flavor without adding gluten. Blending softened cashews creates a smooth creaminess that complements the butter and cream, staying true to traditional Indian techniques.

Yes, the sauce can be prepared up to two days ahead; store it in an airtight container in the refrigerator and reheat gently before adding the cooked chicken. The cooked chicken can also be stored separately and combined with the reheated sauce before serving.

The YouTube channel Hervé Cuisine focuses on approachable, home‑cooked recipes from around the world, often featuring guest chefs and highlighting cultural cooking techniques while keeping the instructions clear for everyday cooks.

Hervé Cuisine blends French‑style presentation and clear step‑by‑step narration with authentic Indian flavors, inviting guest chefs like Sanji of Bollywood Kitchen to share insider tips, whereas many Indian channels focus solely on traditional methods without cross‑cultural commentary.