Butter Chicken originated in Delhi in the 1950s at the Moti Mahal restaurant, created by mixing leftover tandoori chicken with tomatoes, butter, and cream to prevent waste. It quickly became a beloved comfort dish across India and the world, symbolizing the fusion of smoky tandoor flavors with a rich, creamy sauce.

In Punjab, the sauce is often richer with more butter and cream, while in Delhi it may be slightly spicier with added kasuri methi. Some regions add cashew or almond paste for extra silkiness, and others use a touch of fenugreek leaves for a distinctive earthy note.

Butter Chicken is typically served hot with steamed basmati rice, buttered naan, or paratha. It is often garnished with a drizzle of cream and fresh cilantro, and enjoyed as a main course during family meals or festive occasions.

Butter Chicken is a popular dish for festivals like Diwali, Eid, and family gatherings such as weddings or birthday celebrations. Its rich, comforting profile makes it a go‑to choice for special meals and hospitality.

Butter Chicken exemplifies the Indian culinary tradition of balancing heat, richness, and aromatic spices. It showcases the tandoor technique (grilling) combined with a tomato‑based gravy, reflecting the North Indian love for dairy‑rich, mildly spiced gravies.

Traditional ingredients include bone‑in chicken thighs, smoked mustard oil, full‑fat yogurt, butter, cream, tomatoes, garam masala, and kasuri methi. Acceptable substitutes are Greek yogurt for hung yogurt, ghee for butter, and cashew paste for nuts, while maintaining the dish’s flavor profile.

Butter Chicken pairs beautifully with basmati rice, garlic naan, butter naan, or a simple cucumber raita. Side dishes like aloo gobi, saag paneer, or a fresh salad of sliced onions and lemon also complement the rich sauce.

Butter Chicken stands out for its silky, buttery tomato sauce that balances mild heat with creaminess, and the smoky flavor from grilled chicken. Its origin story of rescuing leftover tandoori chicken adds a cultural charm that resonates with home cooks.

Common mistakes include over‑cooking the chicken (making it dry), not smoking the mustard oil (resulting in a harsh flavor), and skipping the straining step (leaving a gritty sauce). Also, adding cream too early can cause curdling.

Smoked mustard oil reduces the natural pungency and bitterness of raw mustard oil, imparting a deep, nutty aroma that complements the buttery sauce without overpowering it. It also adds a subtle smoky note that mimics tandoor flavor.

Yes, you can marinate the chicken overnight and prepare the sauce up to two days in advance. Store the sauce in an airtight container in the refrigerator and reheat gently before adding the grilled chicken. Keep the grilled chicken separate and combine just before serving.

The YouTube channel Bon Appétit specializes in a wide range of cooking content, from technique‑focused tutorials and recipe development to food culture explorations, featuring professional chefs and home‑cook-friendly approaches.

Bon Appétit blends restaurant‑level techniques, such as smoking oils and precise marination, with accessible home‑cook instructions, often emphasizing ingredient sourcing and flavor layering, whereas many Indian cooking channels focus more on traditional home methods without the same emphasis on modern culinary science.