What is butter chicken?

What is Butter Chicken?

Murgh makhani was created in Delhi in the 1950s. Chicken is marinated in yogurt and spices, then cooked in a tandoor (or chargrilled), producing charred, smoky pieces. These are added to a sauce of pureed tomatoes, cream, butter, and aromatic spices (cardamom, cinnamon, fenugreek, kasuri methi). The result is smooth, slightly sweet, and mild.

Taste and texture

Creamy, mildly sweet from the tomato base, and lightly spiced. The kasuri methi (dried fenugreek) gives it a distinctive slightly bitter, herbal finish. Heat level is very low compared to most Indian curries.

Typical ingredients

• Chicken (marinated in yogurt and spices)
• Tomatoes (pureed)
• Cream
• Butter
• Onion
• Garlic
• Ginger
• Kasuri methi (dried fenugreek leaves)
• Cardamom
• Cinnamon
• Kashmiri red chilli (for colour, not heat)

Common allergens to ask about

The following allergens are commonly present in Butter Chicken. Ingredient lists vary by restaurant — always confirm with your server if you have dietary restrictions.

• Dairy (cream, butter, yogurt in marinade)
• Wheat (naan, if ordered)

How it's served

In a bowl, with naan, roti, or basmati rice. The sauce should be smooth and without visible chunks.

Order it if you like…

Order it if you want a mild, creamy curry — especially for a first experience with Indian food. The flavour is rich and comforting without challenging heat.

Similar dishes

Dal Makhani · Chana Masala · See all dishes in the dictionary

Reading the menu that lists Butter Chicken

Use ChefBear to scan the menu and see every dish — including Butter Chicken — with a photo, description, and a recommendation for your taste. For a full guide to Indian menus, see how to read a Indian menu.

Frequently asked questions

Is butter chicken the same as chicken tikka masala?

Very similar. Both are mild, creamy tomato-based curries. Butter chicken was created in Delhi; chicken tikka masala developed in the UK (possibly adapted from butter chicken). Chicken tikka masala tends to be slightly spicier and tangier; butter chicken is creamier and sweeter.

Is butter chicken spicy?

No — it's one of the mildest Indian curries. The red colour comes from Kashmiri chilli, which adds colour without heat. Even people sensitive to spice usually tolerate butter chicken.

What is kasuri methi?

Kasuri methi is dried fenugreek leaves, used as an herb in North Indian cooking. It has a slightly bitter, herbal, almost maple-like flavour when dried. A pinch at the end of cooking is what gives butter chicken and dal makhani their distinctive finish.