Butter Chicken Masala

Description

Butter Chicken, also known as Murgh Makhani, is a world-renowned North Indian curry that originated in Delhi during the mid-20th century. Created in Punjabi restaurants as a way to reuse tandoori chicken in a rich, tomato-based sauce, this dish blends Mughlai culinary influences with the smoky flavors of charcoal-grilled meats.

The dish features marinated chicken cooked in a tandoor or pan, then simmered in a buttery tomato gravy made with cream, kasuri methi, garam masala, and a mild blend of aromatic spices. The sauce is smooth, slightly sweet, and creamy, offering a perfect contrast to the smoky chicken. It is typically paired with naan, roti, or basmati rice.

While Butter Chicken is not traditionally South Indian, it has become widely embraced across India and globally, including in homes and restaurants throughout cities like Brampton, Calgary, and Surrey, where it is served alongside South Indian dishes in multi-cuisine menus.