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 rich tomato‑cream sauce, quickly becoming a beloved comfort dish across India.

In Punjab, the gravy is richer with more butter and cream, while in Kolkata a touch of mustard oil is added for a subtle pungency. Some southern versions incorporate coconut milk instead of cream for a lighter texture.

Butter Chicken is typically served hot, garnished with a drizzle of cream and fresh coriander, alongside buttered naan, tandoori roti, or a bowl of steamed basmati rice, often 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 or birthday parties because its rich flavor appeals to guests of all ages.

Authentic Butter Chicken uses full‑fat yogurt for marination, cashews or almonds for creaminess, and kasuri methi for a distinctive aroma. Substitutes like Greek yogurt, almond paste, or fenugreek leaves can be used, but they slightly alter the classic flavor profile.

Butter Chicken pairs beautifully with buttery naan, garlic roti, jeera rice, or a simple cucumber raita. For a complete meal, serve it alongside a light dal or vegetable sabzi.

Its hallmark is the silky, tomato‑cream gravy enriched with cashews, butter, and cream, creating a balance of sweet, tangy, and mildly spicy flavors that set it apart from other chicken curries.

Common errors include over‑cooking the chicken, using low‑quality yogurt that releases water, skipping the proper onion sauté, and adding cream on high heat which can cause curdling. Follow each step carefully for the best result.

Cashews provide natural thickness and a subtle nutty flavor, allowing the gravy to stay rich without becoming overly heavy. They also help achieve the signature glossy finish.

Yes. Prepare the gravy up to step 5, blend and refrigerate. Cook the chicken later, combine with the gravy, add cream and butter just before serving. Store in airtight containers in the fridge for up to 3 days.

The gravy should be smooth, glossy, and medium‑thick, coating the back of a spoon. Chicken pieces should be tender, slightly pink inside, and coated evenly with the sauce.

When the chicken pieces are no longer pink, the sauce has thickened to a glossy consistency, and a faint butter sheen appears on the surface, the dish is ready.

The YouTube channel Kitchen Ghar with Ayesha specializes in home‑cooked Indian recipes, focusing on traditional flavors, step‑by‑step guidance, and practical tips for everyday cooks.

Ayesha emphasizes clear, no‑fluff instructions, uses common household ingredients, and often shares personal shortcuts like optional food coloring, making authentic Indian dishes accessible to beginners while still delivering restaurant‑quality results.