Butter Chicken is one of the most iconic dishes of Indian cuisine. It is a rich, velvety curry made with tender pieces of chicken simmered in a tomato-based sauce enriched with butter, cream, and fragrant spices such as garam masala, cumin, coriander, and fenugreek.
The sauce strikes the perfect balance between tangy, savory, and mildly sweet, with a luxurious texture that makes it an international favorite.
Typically, butter chicken is served with naan, roti, or basmati rice; it is a true celebration of North Indian flavors.
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Butter Chicken is one of the most iconic dishes of Indian cuisine. It is a rich, velvety curry made with tender pieces of chicken simmered in a tomato-based sauce enriched with butter, cream, and fragrant spices such as garam masala, cumin, coriander, and fenugreek.
Butter Chicken originated in Delhi, India, in the 1950s at the famous Moti Mahal restaurant. The dish was created almost by accident when the restaurant’s chefs—Kundan Lal Jaggi and Kundan Lal Gujral—decided to repurpose leftover tandoori chicken by simmering it in a sauce made with tomatoes, butter, and cream to keep it moist and flavorful.
What began as a practical solution quickly transformed into a culinary masterpiece. Its creamy, mildly spiced profile made it appealing to both Indian and international palates, helping it spread across the globe.
Today, Butter Chicken is one of the most recognized Indian dishes worldwide and is often seen as an introduction to Indian cuisine for those unfamiliar with spicier curries.
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From a clever invention in a Delhi kitchen to a global culinary sensation, Butter Chicken represents the creativity and richness of Indian cuisine. It’s more than a dish—it’s a symbol of how tradition, innovation, and flavor can come together in perfect harmony.