Mughlai
Butter Chicken
Butter Chicken is a rich North Indian curry of tender chicken pieces simmered in a smooth tomato, butter and cream gravy. The sauce is mildly spiced, slightly sweet and silky, with a gentle smokiness from kasuri methi added at the end. It is most often linked to Delhi restaurant kitchens, though its exact origin story is often debated. Serve it hot with naan, roti or jeera rice for a family dinner or a small celebration meal. A practical tip: puree and strain the tomato-onion mixture before adding the chicken — that one step is what gives the gravy its restaurant-style smoothness without needing a lot of extra cream.