What Is Butter Chicken? The Story Behind India’s Most Beloved Dish

Butter chicken is arguably the world’s most recognised Indian dish. Creamy, mildly spiced, and deeply satisfying, it has won over food lovers on every continent since its accidental creation in Delhi in the 1950s. But what exactly is butter chicken, what goes into it, and why does it taste so good? At Indian Bites, we have served this North Indian classic to more than 200,000 customers across our two Copenhagen locations, so we know a thing or two about what makes a genuine murgh makhani worth the journey. This guide covers everything: the history, the ingredients, the spices, and where you can taste the real thing in Copenhagen.

What Is Butter Chicken? Origin and History

The name in Hindi is murgh makhani: murgh means chicken, makhani means buttery. The dish originated at Moti Mahal restaurant in Delhi around 1950. The story goes that chef Kundan Lal Gujral, famous for his tandoori chicken, needed a way to use leftover pieces at the end of each service. He simmered them in a sauce built from tomatoes, butter, and cream, with a careful blend of warming spices. The result was tender chicken bathed in a rich, glossy gravy that became an immediate sensation.

From Delhi, butter chicken spread rapidly across India and then around the world. By the 1980s it had become a staple on Indian restaurant menus in London, and today it appears in cookbooks, meal kits, and restaurants from Copenhagen to Tokyo. Despite its global reach, the best versions still follow the original principles: marinated chicken, a tomato-cream base, and spices that warm without overwhelming.

Murgh Makhani vs. Butter Chicken: Is There a Difference?

In practice, murgh makhani and butter chicken refer to the same dish. The English name “butter chicken” became dominant in international markets, while the Hindi name murgh makhani is still used on menus in India. You may occasionally encounter slight regional variations in spicing or creaminess, but the core identity is the same.

Key Ingredients and Spices

A well-made butter chicken has three distinct layers: the marinade, the sauce, and the finishing touches.

The Marinade

Chicken pieces, typically boneless thigh or breast, are marinated in yoghurt, lemon juice, and a spice blend that usually includes red chilli powder, garam masala, cumin, coriander, ginger, and garlic. The yoghurt tenderises the meat while the spices penetrate deeply. Many recipes call for the marinated chicken to be cooked in a tandoor (clay oven) first, which creates charred edges and a smoky depth that the sauce cannot replicate.

The Sauce

This is where butter chicken diverges from most other curries. The base is built from:

• Tomatoes: blended into a smooth puree, forming the body of the sauce
• Butter: added generously, giving the sauce its characteristic silkiness and richness
• Cream: stirred in at the end, which softens the acidity and creates the pale orange colour
• Cashew paste: used in many traditional versions to add body and a subtle sweetness
• Ginger and garlic: the aromatic backbone of virtually every North Indian curry

The Spice Blend

Butter chicken is relatively gentle by Indian standards. The primary spices are garam masala (a warming blend of cardamom, cinnamon, cloves, black pepper, and cumin), fenugreek leaves (methi, which add a distinctive slightly bitter note), and Kashmiri chilli powder, which delivers a vivid red colour without excessive heat. Authenticity depends on sourcing quality spices: at Indian Bites, all spices are imported directly from India, which makes a measurable difference in aroma and depth.

Why Butter Chicken Is Special at Indian Bites

The difference between a mediocre butter chicken and a great one comes down to three things: the quality of the spices, the patience of the cook, and whether the chicken has actually been through a tandoor or a hot grill before entering the sauce. At Indian Bites, we do not cut corners on any of these.

Our butter chicken is prepared fresh daily at both locations. We use halal-certified chicken at all times, marinate it overnight, and cook it at high heat before finishing it in our sauce. The result is tender, charred chicken that holds its texture in the gravy rather than dissolving into it. Our 4.7-star rating at Pustervig (533 reviews) and 4.8 stars at Bakken are the clearest signal we have that the approach is working.

Butter chicken is served with basmati rice and costs 149 DKK at both locations. If you want to build a full meal around it, a samosa or vegetable pakora starter (49 DKK) and a garlic naan (30 DKK) rounds it out well.

Where to Eat Authentic Butter Chicken in Copenhagen

Indian Bites has two locations in the Copenhagen area, and both serve the same butter chicken recipe.

Indian Bites Pustervig, Copenhagen City Centre

Our main restaurant is at Pustervig 4, 1126 Kobenhavn K, a short walk from Kongens Nytorv and Norreport. We are open every day from 11:00 to 20:30, with dine-in, takeaway, and Wolt delivery available. If you want butter chicken delivered to your door in central Copenhagen, this is the quickest option.

Indian Bites Bakken, Klampenborg

Our second location is inside Dyrehavsbakken 207, 2930 Klampenborg, the world’s oldest operating amusement park. Bakken draws millions of Danish families and tourists each season, and Indian Bites has become the go-to food destination in the park. Hours are Monday to Friday 11:00-20:00 and Saturday to Sunday 11:00-21:00, following Bakken’s seasonal calendar. Take the S-tog to Klampenborg Station (lines C or F) and walk through Dyrehaven to reach us.

Frequently Asked Questions About Butter Chicken

What is butter chicken?

Butter chicken, or murgh makhani, is a North Indian dish of marinated chicken cooked in a rich, creamy tomato-based sauce seasoned with butter, cream, garam masala, ginger, garlic, and fenugreek. It is one of the most popular Indian dishes worldwide, known for its mild heat and deeply satisfying flavour.

Where was butter chicken invented?

Butter chicken is widely credited to Moti Mahal restaurant in Delhi, where it was developed around 1950. Chef Kundan Lal Gujral simmered leftover tandoori chicken in a buttery tomato gravy, creating a dish that would eventually become famous around the world.

Is butter chicken spicy?

Butter chicken is one of the milder North Indian curries. The tomato-cream base softens any heat from the spices, making it accessible for people who prefer a gentler flavour profile. It is a good starting point for anyone new to Indian food, and it can be adjusted spicier if preferred.

What is the difference between butter chicken and chicken tikka masala?

Both feature chicken in a tomato-based sauce, but they differ in origin and character. Butter chicken is a North Indian original with a creamier, slightly sweeter sauce built around butter and cashews. Chicken tikka masala is often described as a British-Indian creation with a more robust, spiced tomato base. At Indian Bites, both are available for 149 DKK and served with basmati rice.

Where can I eat authentic butter chicken in Copenhagen?

Indian Bites serves authentic murgh makhani at two Copenhagen-area locations: Pustervig 4 in the city centre (open every day 11:00-20:30) and inside Bakken amusement park in Klampenborg (Mon-Fri 11:00-20:00, Sat-Sun 11:00-21:00, seasonal). Both use halal-certified meat and spices imported directly from India.

How much does butter chicken cost at Indian Bites?

Butter chicken is 149 DKK at both Indian Bites locations, served with basmati rice. Starters such as samosa or vegetable pakora are 49 DKK, and naan bread ranges from 25 to 35 DKK.