Butter chicken, or murgh makhani, originated in Delhi in the 1950s at the Moti Mahal restaurant. It was created to use leftover tandoori chicken, which was simmered in a tomato‑cream sauce, giving it a rich, buttery flavor that quickly became a national favorite.

In Punjab, butter chicken is often richer with extra cream and a hint of fenugreek, while in Delhi the sauce may be slightly sweeter with more tomato puree. Some regions add cashew paste for extra thickness, and coastal versions sometimes include a splash of coconut milk.

Butter chicken is typically served hot with steamed basmati rice, naan, or roti. It is often garnished with a drizzle of cream and fresh cilantro, and accompanied by a side of sliced onions and lemon wedges.

Butter chicken is a popular dish for festivals like Diwali, Eid, and family gatherings such as weddings and birthday parties because it is both comforting and impressive without requiring a tandoor.

Butter chicken blends the smoky flavor of tandoori‑style chicken with a silky, mildly spiced tomato‑cream sauce, creating a balance of heat, sweetness, and richness that appeals to a wide palate, making it a bridge between rustic home cooking and restaurant fare.

Traditional butter chicken uses boneless chicken thighs, ghee or butter, heavy cream, tomato puree, fenugreek leaves, and garam masala. Acceptable substitutes include chicken breast for thighs, coconut milk for cream (for dairy‑free), and regular butter for ghee, though flavor may vary slightly.

Butter chicken pairs beautifully with basmati rice, garlic naan, jeera rice, or a simple cucumber raita. For a full meal, serve alongside dal makhani, saag paneer, and a fresh salad like kachumber.

Common mistakes include loading the containers incorrectly, not sealing the robot properly, and forgetting to check the chicken’s internal temperature. Also, adding too much liquid can result in a watery sauce, and neglecting to stir after the cycle may leave a thin layer of unmixed sauce.

The Posha robot automates stirring and temperature control, eliminating the need for constant attention. This allows a consistent emulsion of cream and butter, producing a smooth sauce while freeing the cook to prep other components.

Yes, you can prepare the butter chicken up to 24 hours in advance. Store it in an airtight container in the refrigerator and gently reheat on low heat, adding a splash of cream if the sauce has thickened. It also freezes well for up to two months.

The YouTube channel Joshua Weissman specializes in detailed, technique‑focused home cooking tutorials, often recreating classic dishes from scratch while emphasizing flavor, precision, and the joy of cooking.

Joshua Weissman blends rigorous technique with a playful, experimental mindset, often testing gadgets or unconventional methods—like the Posha robot—while maintaining authentic flavor profiles, whereas many Indian channels focus primarily on traditional methods without gadget experimentation.