The Complete Guide to Butter Chicken (Murgh Makhani)

Butter chicken is the dish that converted the West to Indian food. It's mild enough for new palates, rich enough to feel indulgent, and forgiving enough that even average versions taste good. But the great versions — the ones with a smoky depth and a sauce that coats the spoon — come from a specific technique invented in Delhi 70 years ago.

Where it came from

The dish was born at Moti Mahal restaurant in Daryaganj, Delhi, in the 1950s. The cooks were marinating chicken in yoghurt and spices, then roasting it in the tandoor (clay oven). Leftover tandoori chicken would dry out by the next day, so the kitchen started simmering it in a tomato-and-cream gravy enriched with butter — solving a waste problem and inventing one of the most copied dishes in world cuisine.

Why the sauce is the colour it is

Authentic butter chicken gets its orange-red hue from three sources: ripe tomatoes (cooked down and strained), Kashmiri red chilli powder (mild, mostly for colour), and the residual char from the tandoor-cooked chicken being added back to the gravy. Cheap versions cheat with food colouring or paprika dust — both leave a flat, one-note colour with no underlying tomato sweetness.

How to spot a great butter chicken

• Sauce coats the back of a spoon and doesn't pool watery on the plate.
• Chicken pieces have visible char marks — proof of the tandoor or grill step.
• Aroma is buttery and lightly smoky, not just creamy.
• Heat is gentle and warming, never sharp — Kashmiri chilli, not cayenne.
• Slight tang from kasuri methi (dried fenugreek leaves) sprinkled at the end.

How to reheat butter chicken without ruining it

The sauce is a cream-and-tomato emulsion. Microwave it on full power and the dairy splits, leaving an oily film on top. The fix: 60% power, covered, stirred every 60 seconds — about 4 minutes for a standard 350g portion. On the stovetop, low heat in a small saucepan with a splash of water to loosen the sauce, 5–6 minutes.

What to serve with it

Basmati rice is the default, but naan, jeera rice or roomali roti all work. A side of cucumber raita cuts the richness; a kachumber salad (chopped tomato, onion, cucumber, lemon) adds acidity. Skip the second dairy-heavy dish — palak paneer alongside butter chicken is overload.

Common questions

Is butter chicken spicy?

No. It's the gateway Indian curry — gentle warmth, no real heat. If you want spice, order chicken tikka masala or chicken vindaloo instead.

Is it the same as chicken tikka masala?

Close cousins, not identical. Tikka masala has a more tomato-forward, less buttery sauce and usually more chilli. Tikka masala was likely invented in Glasgow in the 1970s; butter chicken predates it by two decades.

Can butter chicken be halal?

Yes — and most authentic versions are, because butter chicken originated in Mughlai cuisine, which is Islamic in origin. Look for halal-certified chicken and a kitchen that doesn't share equipment with pork.