Why is Butter Chicken the most loved non-veg dish in the world?

For non-veg lovers, having butter chicken is no less than a heavenly experience. It’s certainly one of the most popular curries among the non-veg lovers. If you are also one of them, this blog is for you. 

Here, you will find out some interesting and not-so-known facts about the dish, from where it originated, and its recipe that will make relishing butter chicken even more finger-licking good.

Read it to the end, we are sharing a butter chicken recipe just for you, so you can cook it at home.

Why is it so popular among foodies?

Well, everybody has their tastes and preferences, so there could be many reasons for liking this dish. However, we have listed some of the most popular reasons that we have heard from food lovers:

  • Butter rich smooth and creamy gravy: Have you ever noticed that things that start with the word “butter” have somehow become popular among Indian people? Because we love butter, when that buttery and thick texture just melts into our mouth, we forget our every problem. The gravy of this dish is made up of butter, cream, tomato sauce, ginger, and garlic, which makes it delicious.
  • Aroma of Indian Spices: The special exotic flavors that make this dish distinct are the perfect combination of spices like garam masala, turmeric, cumin, and red chili powder.
  • Versatile Dish: This dish can be served with rice, naan, or roti. You can even use it in wraps, burgers, tacos, or in several other ways that can be enjoyed.
  • Soft and Juicy Chicken: Soft, tender, and juicy chicken is one of the main reasons for its popularity. The reason behind this delicious and tender chicken is marination and its slow cooking process.

Butter Chicken’s History:

Butter Chicken is also known by the name “Murgh Makhani.” It originated in North India in the 1940s.

The first butter chicken dish was created by Kundan Lal Gujral, a Punjabi chef and owner of the Delhi restaurant “Moti Mahal.” According to the traditional recipe, he marinated the chicken with curd & spices and cooked it in a thick, buttery tomato and smooth cream-based sauce with a special seasoning of cumin, garlic, turmeric, red pepper, and garam masala.

Since then, the butter chicken recipe has been evolving, and you can now experience various refined versions of this dish. Some chefs are using cashews to thicken the gravy and make it richer.

Time for the Recipe:

Butter: 2 tbsp

Cardamoms: 2 pieces

Cinnamon: 1 inch

Black Peppercorns: 3-4 pieces

Ginger Garlic Paste: 1 tsp

Tomato Puree: ½ Cup

Red Chili Powder: ½ tsp

Salt to taste

Sugar: 1 tbsp

Garam Masala Powder: ½ tsp

Kasoori Methi: ¼ Cup

Yogurt: ½ Cup

Chicken Thigh & Leg Boneless: 400gms


Step 1: Take a bowl, add hung curd to it, and mix powdered spices like kasuri methi, turmeric, cumin, coriander, and garam masala. Add some chilli oil and whisk it well.

Step 2: Cut the chicken into small pieces, then add some salt, lemon juice, and ginger-garlic paste to it.

Step 3: Put the chicken pieces into the marinade, coat them nicely, and keep them in the refrigerator for around 30 minutes.

Step 4: Heat ghee or butter in a pan. Add garlic-ginger paste, onion, and tomatoes, and stir it for 10–15 minutes. When it starts leaving oil, add Kashmiri red chilies, salt, pepper, and 2 tablespoons of water. Cook it for 2 minutes and turn off the flame.

Step 5: Cool the mixture, pour it into a mixer jar, and make a fine puree.

Step 6: Heat butter or ghee in the pan and sear the chicken from both sides until it is brown.

Step 7: Once it is done, take the chicken out on the plate. Now, add some butter to the same pan and add the puree you have made. Add some cream to the gravy and simmer for 10 minutes. You can add salt, sugar, and cardamom powder according to taste.

Step 8: To finish the gravy, add garam masala and add the chicken pieces to the gravy. Cook for 5 more minutes.

Step 9: Finish the chicken with cream and melted butter. Serve hot with rice or garlic naan.

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We cordially invite you to dine at Food Village. To make a reservation, please call us at

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