Where Does Butter Chicken Come From? A Short History

Butter chicken is a North Indian curry built on a silky, tomato-forward sauce enriched with butter and cream. The chicken turns tender and soaks up a gentle warmth from spices rather than a sharp heat. It is rich without being heavy-handed, and a little sweet, a little tangy, and deeply savory all at once.

People love it because it is easy to like. It is mild enough for cautious eaters, generous enough to need a good pile of rice or bread, and it tastes even better the next day. The slow cooker version we cook here brings that comfort to a weeknight-friendly pot, with a few vegetables folded in.

Where butter chicken comes from

The cooking style behind butter chicken is old. According to National Geographic, tandoor-style cooking of meat in northwest India dates to roughly 2600–1900 BCE. The curry itself is much younger. National Geographic says butter chicken evolved only in the first half of the 20th century, and that its origins are hotly contested.

Most accounts begin with Moti Mahal, a restaurant established in 1920 in Peshawar, in what is now Pakistan. Two cooks, Kundan Lal Gujral and Kundan Lal Jaggi, worked together there before moving to Delhi after Partition. NPR notes that Moti Mahal means “Pearl Palace.” Food Republic dates the dish to around 1947, the year of Partition. Wikipedia associates it with the Moti Mahal restaurant in Daryaganj, Delhi, which popularized it in the 1950s, and says it has since become a staple of Delhi’s cuisine.

Who gets the credit is still unsettled. Both men are said to have invented it, and their families each claim their grandfather did. NPR reported in March 2024 that the grandsons of the two founders are in a lawsuit over who can claim to have created butter chicken. Food Republic describes the Gujral family suing the Jaggis’ restaurant, with the case ongoing at the time of writing. So the honest answer is that butter chicken came out of the Moti Mahal kitchens in the mid-20th century, and the inventor depends on whom you ask.

How it varies

The classic restaurant version, as Food Republic describes it, is a creamy tomato curry with chunks of smoky tandoori chicken. That char is part of the point, and it comes from a very hot tandoor oven that most home kitchens do not have.

Home cooks adapt freely. Some cooks grill or broil the chicken first to get some of that smokiness. Others marinate it in yogurt and spices, then simmer it in the sauce. Vegetarian versions swap in paneer or chickpeas, and some cooks lean on more cream, others on more tomato or a touch of sweetness. The slow cooker version is clearly a modern twist. It trades the tandoor for long, gentle cooking and adds everyday vegetables to make the pot a bit lighter, which is the approach behind the version we use.

The version we cook on Meez comes from Well Plated by Erin Clarke.

When to make butter chicken

This is a natural Sunday dinner. The slow cooker does the work while you get on with the day, and the house smells wonderful by late afternoon. It also suits a weekend project if you want to go further: make fresh naan or a pot of rice with whole spices, and set out a few small bowls of chutney and pickle.

It shines from October through February, when you want something warm and spiced after dark. That is also when winter squash, cauliflower, carrots, kale and spinach are at their best in the Northern Hemisphere, and all of them fit naturally alongside or inside a curry like this. A cold, rainy Sunday in November is about the perfect moment.

What to serve with butter chicken

Basmati rice. Its fluffy, separate grains catch the sauce, and it keeps the plate balanced.
Warm naan. Tearing off a piece and scooping up the curry is half the pleasure.
Cucumber raita. Cool, tangy yogurt offsets the richness and soothes any lingering heat.
Roasted cauliflower or sauteed spinach. A green or a roasted vegetable adds freshness and fits the cold months.
Mango lassi or a crisp lager. The lassi leans into the creaminess, while a cold lager cuts through it.

Make it at home

When you are ready to cook, get the recipe for the full ingredient list and method, or cook it step by step in Cook Mode so your screen stays on while your hands are busy.

Questions about butter chicken

Who invented butter chicken?

It is credited to Kundan Lal Gujral and Kundan Lal Jaggi, the cooks behind Moti Mahal, but their families each say their own grandfather created it. The dispute has gone to court in India.

Is butter chicken the same as chicken tikka masala?

They are related, since both are tomato-based chicken curries, but they are not the same dish. Butter chicken is generally milder, smoother and richer with butter and cream, while tikka masala tends to be spicier and more robust.

What does butter chicken taste like?

It is creamy, gently spiced and tangy from tomato, with a buttery finish. It is typically milder than many other curries.

What should I serve with butter chicken?

Rice and naan are the usual partners, with raita for coolness and a vegetable side such as roasted cauliflower or spinach. A mango lassi makes a good drink.

Sources

Last reviewed October 20, 2026. Written by the Meez editorial team with Meez Magic, from the sources above.