Butter Chicken, also known as Murgh Makhani, is an Indian chicken dish with a rich tomato-based sauce flavored with butter, cream, garam masala and aromatic spices. The chicken is marinated in yogurt and spices, lightly browned, then finished in the smooth sauce until tender.

What is Butter Chicken?

Butter Chicken, or Murgh Makhani, is a North Indian chicken dish made with marinated chicken and a rich tomato-based sauce. The sauce is typically flavored with butter, cream and warm spices, giving the dish its smooth texture and deep savory flavor.

In this version, the chicken is marinated in yogurt, lemon juice and spices before being browned, while the sauce is made with tomatoes, onion, cashews, ginger-garlic paste, garam masala and kasuri methi. The sauce is blended until smooth, then finished with butter and cream before the chicken is simmered in it until cooked through.

Butter Chicken in Indian food culture

Butter Chicken is one of the best-known dishes associated with North Indian restaurant cooking. Its combination of spiced chicken and a rich, mildly tangy tomato-butter sauce has made it especially popular in restaurants, where it is commonly served with naan, roti or rice.

Although the dish is rich and creamy, its flavor depends on more than butter and cream. Garam masala, ginger, garlic and dried fenugreek leaves help give the sauce its characteristic aroma, while the tomato base provides acidity and balance.

What does Butter Chicken taste like?

Butter Chicken is rich, creamy and mildly tangy, with tomatoes providing acidity and butter and cream giving the sauce a smooth, luxurious texture. Garam masala, ginger and garlic add warmth and depth without making the dish overwhelmingly spicy.

The marinated chicken brings its own savory, spiced flavor, while cashews help give the sauce extra body and softness. Kasuri methi adds a distinctive slightly bitter, aromatic note that balances the richness of the sauce.

How Butter Chicken varies

Butter Chicken varies from cook to cook in richness, sweetness and spice level. Some versions use more cream or butter for a milder, richer sauce, while others lean more heavily on tomatoes and spices for a sharper flavor.

The chicken can be cooked in different ways before being added to the sauce, including grilling, roasting or pan-frying. Some recipes also adjust the amount of cashews, sugar or kasuri methi, which changes the body and aroma of the finished dish.

Where does Butter Chicken come from?

Butter Chicken is widely associated with Delhi, India, where it emerged in the mid-20th century from the North Indian restaurant tradition. It is closely linked with cooks who used leftover tandoori chicken in a tomato-based sauce enriched with butter and cream, creating a dish that kept the chicken moist while adding richness and flavor.

The dish became increasingly popular in restaurants across India and later around the world. Today, Butter Chicken is one of the most internationally recognizable dishes associated with North Indian cuisine, although recipes vary considerably in sweetness, richness and spice.

Make Butter Chicken at home

Ready to make it yourself? Follow the full Butter Chicken recipe with ingredients, step-by-step instructions, recipe notes and video.