Butter Chicken: The Rich, Creamy Indian Dish Everyone Loves

When you think of Indian food, butter chicken, a creamy, smoky Indian chicken curry made with tandoori-marinated meat and a rich tomato-based sauce. Also known as murgh makhani, it’s the dish that turned countless non-Indian eaters into fans of Indian cuisine. It’s not just spicy—it’s deeply flavorful, with layers of garlic, ginger, tomato, cream, and a hint of sweetness from kasuri methi or a touch of sugar. Unlike other chicken curries, butter chicken starts with tandoori chicken, grilled over charcoal for that signature smokiness, then simmered gently in sauce until every bite melts in your mouth.

What makes butter chicken stand out isn’t just the sauce—it’s the balance. The heat from red chilies is softened by butter and cream, while the tang from tomatoes and a dash of vinegar keeps it from being cloying. Many restaurants use a base of tomato puree, cashew paste, and fenugreek leaves to build depth, but home cooks get the same results with simple ingredients: canned tomatoes, heavy cream, and a good spice blend. It’s a dish that works whether you’re feeding a crowd or just craving comfort after a long day. And while it’s often called an Indian restaurant classic, it was actually invented in Delhi in the 1950s by a chef who wanted to use leftover tandoori chicken—making it the original zero-waste recipe.

Related dishes like tandoori chicken, chicken marinated in yogurt and spices, then cooked in a clay oven, are the starting point, while cream tomato sauce, the rich, velvety base that defines butter chicken’s texture and flavor, shows up in other curries too, like chicken tikka masala. But butter chicken is its own thing—less heavy than tikka masala, more luxurious than a plain curry. It’s the kind of dish you pair with naan, basmati rice, or even plain yogurt to cool the palate. And while some think it’s too rich, the truth is, it’s perfectly balanced when made right—each ingredient has a role, no filler, no fluff.

What you’ll find in the posts below are real, tested ways to make butter chicken at home—no fancy equipment, no hard-to-find spices. You’ll learn how to get that smoky flavor without a tandoor, how to keep the sauce from breaking, and why some recipes call for a pinch of sugar while others skip it. There are tips for making it ahead, storing leftovers, and even turning it into a meal prep staple. Whether you’re new to Indian cooking or just want to nail the restaurant version, this collection gives you everything you need—no guesswork, no fluff, just clear, practical advice.