What is Butter Chicken?

Butter Chicken (Murgh Makhani) is an iconic North Indian dish featuring tandoor-cooked chicken pieces in a rich, creamy tomato-based gravy. The sauce combines butter, cream, tomatoes, and a blend of spices including garam masala, with a distinctive orange-red color. Despite its name, the dish is more about the balance of flavors (tangy, sweet, spicy) than pure butteriness. It originated in Delhi in the 1950s and has become one of India's most internationally recognized dishes.

Is Butter Chicken spicy?

Authentic Butter Chicken typically has a mild to medium spice level, as the dairy components (butter and cream) naturally temper the heat. The focus is on a balanced, aromatic flavor rather than intense spiciness. However, spice levels can vary by restaurant and region. In Delhi, you'll often find a perfectly balanced version that's mildly spiced. When ordering, you can always request "less spicy" ("kam teekha") if you're concerned about heat.

Is Butter Chicken healthy?

Butter Chicken is relatively high in calories and fat due to the butter, cream, and oil used in preparation. However, it provides protein from chicken and some nutrients from tomatoes and spices like turmeric. For a healthier option, look for restaurants that skim excess oil from the top, choose leaner chicken pieces, or use the gravy sparingly. Pair with plain rice or a single piece of naan rather than multiple bread servings to balance your meal.

What makes good Butter Chicken?

Quality Butter Chicken should have tender, smoky tandoor-cooked chicken pieces in a smooth, velvety gravy that's balanced between tangy, sweet, and spicy flavors. The sauce should be rich but not greasy, with a distinctive orange-red color and visible swirls of cream. Good versions achieve harmony between the tart tomatoes, rich dairy, and aromatic spices. The chicken itself should be moist and infused with tandoor flavor. In Delhi especially, look for restaurants that make it in small batches rather than in bulk.

What's the difference between Butter Chicken and Chicken Tikka Masala?

While similar in appearance, Butter Chicken is distinctly Indian, originating in Delhi, with a smoother, more buttery sauce that balances sweet, tangy, and spicy notes. Its gravy uses more butter and cream, resulting in a silkier texture and sweeter flavor. Chicken Tikka Masala, which developed in the UK, typically has a more pronounced tomato flavor, higher spice level, and often contains onion chunks in the gravy. Both use tandoor-cooked chicken, but Butter Chicken's sauce is generally more velvety and mellow.

Is Butter Chicken gluten-free?

Traditional Butter Chicken is naturally gluten-free as the dish itself contains no wheat ingredients. However, cross-contamination is possible in restaurant kitchens, and some establishments might use flour as a thickener for the gravy. If you have celiac disease or severe gluten sensitivity, specifically ask if any flour or wheat products are used in the gravy. Also remember that common accompaniments like naan bread contain gluten, so opt for rice instead.

Butter Chicken in India: Smart Eating Tips

Dish information is from automated research and serves as a general guide. Ingredients, preparation, availability, price, safety, and cultural significance vary significantly by region, establishment, and over time. Always verify all details directly with the food provider, especially regarding allergies and dietary restrictions. See full disclaimers for food details.

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Description

While Butter Chicken originated in Delhi, it has become a staple across India, especially in the North. Each region adds subtle variations while maintaining the dish's essential character. You'll find it in virtually every North Indian restaurant throughout the country, though the Delhi version remains the benchmark for authenticity.

Dietary Information

Milk

Tree Nuts

Garlic

This dish is not vegetarian

This dish is not vegan

This dish is gluten-free

Serving information

Serving style

Traditionally served in a small metal or clay vessel (handi), accompanied by naan bread or rice. Meant for sharing as part of a larger meal.

Quick facts

Best times

Dinner

Available during standard restaurant hours, typically 12 PM - 3 PM for lunch and 7 PM - 11 PM for dinner.

Seasonal Availability

Available year-round with no seasonal variations, though particularly comforting during winter months.

Safety Tips

What to Look For

Freshly prepared gravy with a vibrant orange-red color
Quality butter chicken should have a fresh, vibrant appearance. Dull or brownish color might indicate reheated or old gravy.
Properly cooked chicken with no pink centers
The chicken should be fully cooked but still tender. Cut into a piece to check if uncertain.
Clean, well-maintained tandoor if visible in open kitchens
A properly maintained tandoor indicates attention to detail and traditional cooking methods.
Restaurants with high turnover and local patronage
Popular establishments typically serve fresher food and maintain better quality control.

What to avoid

Extremely bright red or unnaturally colored gravy
Excessive food coloring might be masking poor quality ingredients or old sauce.
Excessively oily surface with no visible cream incorporation
Some oil separation is normal, but too much indicates poor preparation or old, reheated sauce.
Pre-cooked chicken simply dropped in sauce
Authentic butter chicken uses tandoor-cooked chicken that's then finished in the gravy, not boiled chicken pieces.
Gravy that's been repeatedly reheated
This dish should ideally be prepared fresh. Watch for gravy with a skin or uneven consistency, signs of repeated reheating.

Price information

Price range

₹200,00 - ₹900,00 INR

~ $2,40 - $10,80 USD

~ €2,20 - €9,90 EUR

~ £1,90 - £8,55 GBP

Budget tips

Mid-range restaurants typically charge 250-500 INR for a portion.
Luxury hotels and fine dining establishments may charge 600-900 INR or more.
Lunch thali specials often include butter chicken at better value than ordering separately.
Portions are typically meant for sharing; one order usually serves 2-3 people when eaten with bread or rice.

Value indicators

Fresh, house-made tomato gravy rather than pre-prepared sauce.
Visible tandoor char on the chicken pieces.
Proper thickness of gravy - neither too watery nor too thick.
Balanced flavor profile with no single element (sweet/spicy/tangy) dominating.
Served hot in traditional serveware like copper or clay vessels.

Where to Find This Dish

North Indian Restaurant Districts

Found in virtually any restaurant serving North Indian or Punjabi cuisine.

Nearby landmarks:

Specialized Punjabi restaurants, Dhaba-style eateries, Hotel restaurants

Best times:

Dinner (7 PM - 10 PM), Weekend lunch

Business Districts

Popular lunch option in restaurants near office complexes.

Nearby landmarks:

Business hubs, Commercial centers

Best times:

Lunch (12 PM - 2 PM)

Vendor Tips

Ask if the chicken is cooked in a tandoor first, which is essential for authentic flavor.
Look for places where butter chicken is specifically highlighted on the menu as a specialty.
Smaller portions often indicate freshly prepared batches rather than bulk cooking.

How to Order

I would like butter chicken, please.

मुझे बटर चिकन चाहिए।

Mujhe butter chicken chahiye.

Is it spicy?

क्या यह तीखा है?

Kya yeh teekha hai?

Not too spicy, please.

ज्यादा तीखा नहीं, कृपया।

Zyada teekha nahi, kripaya.

With naan or rice?

नान या चावल के साथ?

Naan ya chawal ke saath?

How much is it?

कितने का है?

Kitne ka hai?

Regional Variations

Classic Delhi Style (दिल्ली स्टाइल बटर चिकन)
The original version featuring a balanced, moderately sweet gravy with prominent but not overwhelming tomato flavor and visible cream swirls.
Restaurant Style (रेस्टोरेंट स्टाइल बटर चिकन)
Often richer and more indulgent than the original, with higher butter and cream content, smoother consistency, and sometimes slightly sweetened.
Home Style (घर का बटर चिकन)
Typically less rich than restaurant versions, often using less cream and butter, sometimes with a chunkier tomato base.
Smoky Style (स्मोकी बटर चिकन)
Emphasizes the tandoor's smoky flavor, sometimes enhanced with additional smoking techniques like placing a hot coal in the finished dish.
Punjabi Style (पंजाबी बटर चिकन)
Often spicier than Delhi versions, with more pronounced ginger-garlic flavor and sometimes additional Punjabi spices.

Cultural context

History

Butter Chicken was reportedly created in the 1950s at Moti Mahal restaurant in Delhi by chef Kundan Lal Gujral. The innovation came from a need to use leftover tandoori chicken, which was mixed with a tomato-butter-cream sauce to prevent it from drying out. This accidental creation became one of India's most famous culinary exports, evolving from a restaurant specialty to a globally recognized symbol of Indian cuisine while maintaining its ties to Delhi's culinary heritage.

Local significance

A source of culinary pride, particularly in Delhi, representing the innovation of Punjabi cuisine post-partition. Considered one of India's most successful culinary exports.

Eating customs

Eaten with tandoori roti, naan, or rice.
Traditionally scooped up with pieces of bread rather than using cutlery.
The gravy is valued as much as the chicken pieces themselves.