Butter chicken restaurant near me
Discover the best butter chicken restaurants in India serving rich, creamy Murgh Makhani with authentic flavors, perfect naan pairings, and unforgettable taste.
One of the legendary dishes of Indian cuisine, Butter Chicken (Murgh Makhani), is not only popular in the country but also globally recognized. This chicken curry, garnished with tomato, butter, and cream, is often considered a royal dish due to its creamy and mildly spicy flavor. In fact, the history of Butter Chicken is deeply linked with India’s restaurant culture โ the fame of this recipe began in 1947 at the Moti Mahal restaurant in New Delhi.
6 best restaurants
Moti Mahal (Old Daryaganj, New Delhi)
The story of Butter Chicken in India begins right here. Moti Mahal Restaurant is considered one of the original places where this iconic dish was created, where the leftover meat from tandoori chicken was cooked with creamy tomato and butter to make Murgh Makhani. Even today, many foodies and travelers come here to experience this classic taste.
Why itโs famous: Tradition, old-fashioned cooking, smoky tandoori chicken, and the unique gravy.
Tip: Be prepared for long lines โ plan ahead.
Gulati Restaurant (Pandara Road, New Delhi)
One of Delhi’s most popular North Indian restaurants, Gulati, is also at the top when it comes to serving Butter Chicken. Here, the dish is made with a breathtakingly rich butter and tomato-based gravy, paired with tender chicken pieces, and is known for its “milky and rich” flavor that has a dedicated fan following.
Specialty: Balanced taste โ a perfect blend of butter and tomato.
Serving Tip: Donโt forget to enjoy your Butter Chicken with piping hot garlic naan or tandoori roti.
Aslam Chicken (Saket, New Delhi)
Although Aslam Chicken is primarily known for its famous chicken dishes, it also offers a unique version of Butter Chicken. As many local food lovers recommend, the taste here is comparatively lighter but still rich in a subtle, lingering way.
Tip: A simple, easy choice, but one thatโs lasting in flavor.
Makโs Kitchen (Hyderabad)
In Hyderabad, the taste of Butter Chicken reaches a whole new level. While the city is famous for its bowl of gravy and spicy rice, at Mak’s Kitchen, you can enjoy a homestyle Butter Chicken thatโs creamy without being too heavy.
Specialty: A fusion of South and North flavors with mild spices.
Goila Butter Chicken “(In several cities)”
One of the most popular names for Indian franchise-style Butter Chicken is Goila Butter Chicken, which is famous in cities like Bangalore, Varanasi, and others. The gravies here are rich in butter, and the tomato flavor is comparatively sweeter.
Tip: Perfect for those who love rich and buttery flavors.
Havemore (Pandara Road, New Delhi)
According to food critics and locals, the Butter Chicken at Havemore, located next to Gulati on Pandara Road in Delhi, is also of top quality. The name comes up when you ask locals, “Where’s the best Murgh Makhani in Delhi?” While it’s relatively more upscale, itโs highly praised for both taste and presentation.
Specialty: Diner-centric ambiance and expert recipes.
Why is Butter Chicken so popular?
The appeal of Murgh Makhani lies in its creamy and rich gravy, made from a balanced blend of tomato, butter, and yogurt cream. It pairs the smoky flavor of tandoori chicken with a smooth gravy, creating a unique sensory experience.
Quick Tips
โข Delhi is the heartland of Butter Chicken โ youโll find both traditional and new restaurants here.
โข Hyderabad and Bangalore also offer unique treats, perfect for those with different taste preferences.
โข Eating Butter Chicken with naan, kulcha, or steamed rice enhances the flavor even more.
Murgh Makhani or Butter Chicken is not just a dish โ itโs an iconic taste of Indiaโs restaurant culture. While you can find various versions of it in numerous restaurants across the country, the places mentioned above are considered must-visits by most foodies, travelers, and flavor enthusiasts. Youโre sure to be captivated by the taste of both traditional and new-wave Butter Chicken.
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