The Ultimate Guide to Making Perfect Butter Chicken

Butter Chicken, also known as Murgh Makhani, is a classic Indian dish with a rich history that dates back to the mid-20th century in Delhi, India. The origins of Butter Chicken are closely linked to the Moti Mahal restaurant, which was established by Kundan Lal Jaggi, Kundan Lal Gujral, and Thakur Dass in 1947.

During that time, the restaurant was facing an issue with leftover tandoori chicken, which tends to dry out when reheated. To salvage the leftover tandoori chicken, Kundan Lal Gujral, one of the founders, decided to experiment with it. He concocted a tomato-based gravy using butter, cream, and various spices, creating a creamy and flavorful sauce. He then added the leftover tandoori chicken pieces to this sauce, allowing them to simmer and absorb the flavors. The result was a dish that was incredibly rich, velvety, and bursting with flavor – the now-famous Butter Chicken.

The dish quickly gained popularity, not just for its taste but also for its ingenious use of leftover tandoori chicken. Its creamy texture and mild yet aromatic flavors made it a hit not only in Delhi but eventually across India and internationally.

Over the years, Butter Chicken has become a staple of Indian cuisine, beloved by people all over the world. Its enticing blend of spices, creamy tomato sauce, and tender chicken has made it a symbol of the rich and diverse culinary heritage of India. Today, Butter Chicken is not just a dish; it’s a cultural icon, representing the fusion of tradition and innovation in Indian cooking. Its history at Moti Mahal and its journey from a creative culinary solution to a global culinary sensation showcase the ingenuity and creativity that define Indian gastronomy.