What the dish is and where it came from
Butter chicken, or murgh makhani, is a chicken curry in a spiced tomato and butter-based gravy. It was developed by Indian chefs Kundan Lal Jaggi and Kundan Lal Gujral and is associated with their Moti Mahal restaurant in Daryaganj, Delhi, where it was popularized in the 1950s.
How it works, in terms someone would actually use
Marinated chicken is cooked in a tandoor, grill, oven, or pan. Leftover tandoori chicken is mixed into a tomato, garlic, and ginger sauce. The sauce is simmered until smooth and much of the water has evaporated.
What it gets right
It gets right a rich, velvety texture from butter and reduced tomato sauce, plus layered flavor from garlic, ginger, and spices. The sauce is sieved for smoothness, contributing to its distinctive mouthfeel.
What it does not
It does not require a tandoor — grilled, oven-roasted, or pan-fried chicken may be used. The sauce is defined by simmering and reduction, not by thickening agents or dairy beyond butter.
What it changed
It changed how leftover tandoori chicken was used — repurposing it into a new dish with a distinct gravy base.
Who it is for, and who it is not
It is for people who want a chicken-based curry with a rich, buttery, tomato-forward sauce. It is not for people seeking a vegetarian, poultry-free, or low-butter dish.
Is it worth your time
It is worth your time if you enjoy tender chicken in a smooth, spiced, butter-enriched tomato sauce.
