Butter Chicken in America: What It’s Called and How It Differs
Butter Chicken, or Murgh Makhani, is one of the most iconic dishes in Indian cuisine. Originally developed in Delhi in the 1950s, it has garnered international fame thanks to its smooth, creamy, tomato-based sauce infused with butter, cream, and spices. As Indian food became popular in America, Butter Chicken also found its way onto restaurant menus and into American kitchens. However, the dish has taken on some new forms in the U.S., including different names and recipes adapted for local tastes.
Global Popularity of Butter Chicken
Butter Chicken’s universal appeal stems from its mild yet flavorful taste, making it a favorite for those new to Indian cuisine. Created at the famous Moti Mahal restaurant in Delhi, it quickly became a global hit. In its original form, Butter Chicken was a way to use leftover tandoori chicken by combining it with a rich tomato, butter, and cream sauce. Today, it is one of the most recognized Indian dishes worldwide.
What Is Butter Chicken Called in America?
In the United States, Butter Chicken is sometimes confused with Chicken Tikka Masala, a dish that also features a tomato-based sauce. However, these two dishes have notable differences in preparation and taste. Butter Chicken’s sauce is creamier and focuses on the richness of butter and cream, while Chicken Tikka Masala is spicier, with additional seasonings and a thicker sauce.
American Indian restaurants may list Butter Chicken as Chicken Makhani, a direct translation from Hindi. In other cases, it might simply appear on menus as Chicken Curry, a more generic term used for Indian dishes in the U.S. that may cause confusion among diners unfamiliar with Indian cuisine.
You can read more about curry-based dishes like Chicken Tenders and Fries in this related article.
Americanization of Butter Chicken
As with many ethnic cuisines, Indian food in the U.S. has adapted to suit local tastes. Traditional Butter Chicken involves marinating the chicken in yogurt and spices, cooking it in a tandoor, and then adding it to the rich, creamy tomato sauce. In America, however, this process is often simplified:
- Tandoor cooking is replaced with grilling or baking.
- Yogurt is sometimes swapped out for heavy cream, making the sauce richer but less tangy.
- Spices may be toned down, and some recipes add a bit of sugar to cater to the American preference for milder, sweeter flavors.
These changes reflect a broader trend where ethnic dishes are adapted for Western palates, making them more approachable to a wider audience but sometimes at the cost of authenticity.
Key Ingredients in Traditional Butter Chicken
The original Butter Chicken recipe relies on a few key ingredients to achieve its distinctive creamy and flavorful sauce:
- Butter: As the dish’s namesake, butter plays a central role in providing richness and depth.
- Cream: Heavy cream gives the sauce its signature velvety texture and balances the tanginess of the tomatoes.
- Tomatoes: The base of the sauce, pureed or finely chopped tomatoes provide a slightly tangy foundation.
- Spices: A mixture of garam masala, cumin, coriander, and turmeric creates a warm and aromatic profile.
- If you’re interested in learning about other classic sauces, you can check out what Butter Chicken sauce is made of.
Regional Variations and Naming in the U.S.
The name and preparation of Butter Chicken can vary depending on where you are in the U.S. On the East Coast, especially in cities like New York and New Jersey, you’ll often find the dish listed as Chicken Makhani, staying true to its Indian roots. On the West Coast, particularly in California, it might simply be called Butter Chicken or, occasionally, Chicken Curry, which can be confusing for those expecting the more specific flavors of Butter Chicken.
In addition to restaurant offerings, Butter Chicken has become widely available in American grocery stores. You can now find pre-packaged meal kits and frozen versions of the dish, though the quality and authenticity of these products can vary.
Butter Chicken vs. Chicken Tikka Masala
A common source of confusion is the difference between Butter Chicken and Chicken Tikka Masala. While the two dishes look similar and are both based on tomato sauces, they have distinct characteristics:
- Butter Chicken: Known for its creamy, mild, and buttery sauce, this dish is typically less spicy and focuses on the richness of cream and butter.
- Chicken Tikka Masala: Spicier and thicker, with a more robust flavor due to the addition of more spices and sometimes onions. It is often considered a “British” take on Indian cuisine, adapted to suit British tastes.
- For more about classic spiced dishes, read about the difference between Enchiladas and Enchiladas Poblanas in this article.
American Butter Chicken Adaptations
As Butter Chicken has become more popular in America, chefs have adapted the dish to fit local preferences:
- Spice Levels: The spiciness is often reduced to cater to American palates, which may prefer less heat.
- Cooking Techniques: Instead of using a traditional tandoor, many American recipes call for grilling or pan-frying the chicken.
- Sauce: Some recipes add sugar or extra cream to make the sauce sweeter and richer.
While these adaptations may stray from the original recipe, they help introduce the flavors of Indian cuisine to a broader audience.
FAQs About Butter Chicken in America
Why is Butter Chicken called Chicken Makhani?
“Murgh” means chicken, and “makhani” means butter in Hindi. The name reflects the dish’s rich, buttery sauce, which is one of its defining features.
Is Butter Chicken spicy or mild?
Butter Chicken is generally mild. Its sauce is creamy and buttery, with just enough spice to add flavor without overwhelming those sensitive to heat.
What are common substitutes for butter in Butter Chicken?
Some variations use ghee (clarified butter) for a nuttier taste, while vegan recipes might replace butter with plant-based alternatives.
How is Butter Chicken different from other Indian curries?
Butter Chicken is distinct because of its creamy, mild sauce. In contrast, many Indian curries are spicier, with thicker sauces and bolder flavors.
What side dishes go well with Butter Chicken?
- Naan: A soft Indian bread perfect for scooping up the sauce.
- Basmati Rice: Light and fragrant, it balances the richness of the dish.
- Jeera Rice: Rice flavored with cumin, which complements the spices in the sauce.
Conclusion
Butter Chicken, whether called Chicken Makhani or another name, has become a staple in American Indian cuisine. Its rich, creamy sauce and mild flavor make it accessible to many, even those unfamiliar with Indian food. While American adaptations may differ from the original recipe, they have helped Butter Chicken become a favorite in homes and restaurants across the U.S., further solidifying its place as one of the world’s most beloved dishes.