Butter Chicken: The Most Selling Indian Dish Worldwide

Ever wondered which Indian plate tops the sales charts in restaurants across the globe? The answer is most selling Indian dish - Butter Chicken is a creamy, tomato‑based chicken curry that originated in Delhi’s Punjabi kitchens. It accounts for roughly 15% of all Indian‑menu orders worldwide, according to a 2024 market analysis by the Culinary Institute of India. Below we break down why this dish dominates, how it’s made, and what you can do to serve it like a pro.

Why Butter Chicken Leads the Pack

Sales data from the Global Indian Food Report 2024 show three clear reasons for Butter Chicken’s runaway success:

• Universal flavor: The mild spice level, sweet tomato base, and silky butter‑cream finish appeal to both Indian diners and those new to the cuisine.
• Easy scalability: Restaurants can prepare a large batch of sauce in advance and finish the dish quickly, keeping kitchen output high.
• Cross‑cultural pairing: It pairs perfectly with familiar sides like naan, rice, or even Western staples such as mashed potatoes.

A 2023 survey by Foodservice Insights found that 68% of diners cited "flavor that isn’t too hot" as the main reason they chose Butter Chicken over spicier options.

Core Ingredients and What They Bring

Understanding each component helps you replicate the restaurant magic at home. Below is a quick rundown of the essential ingredients, each marked up for semantic clarity.

• Chicken (preferably boneless thigh pieces) - provides juicy, tender meat that absorbs the sauce.
• Tomato puree - gives the bright red base and natural acidity.
• Butter - adds richness and rounds out the heat.
• Cream - creates the characteristic silkiness.
• Garam masala, cumin, coriander powder - the spice backbone.
• Kasuri methi (dried fenugreek leaves) - adds a subtle earthy aroma that sets the dish apart.

Step‑by‑Step Home Recipe

1. Marinate 500g of bite‑sized chicken in ½ cup yogurt, 1tsp ginger‑garlic paste, 1tsp red chili powder, and a pinch of salt for at least 30minutes.
2. Grill or sear the marinated pieces in a hot pan until lightly charred (about 3minutes per side). Set aside.
3. In the same pan, melt 3tbsp butter, add 1tsp cumin seeds, and sauté until fragrant.
4. Add 1cup tomato puree, 1tsp ginger‑garlic paste, ½ tsp turmeric, 1tsp garam masala, and ½ tsp coriander powder. Cook for 8-10minutes, stirring occasionally.
5. Stir in ¼ cup heavy cream, 1tbsp kasuri methi, and a splash of water if the sauce is too thick. Simmer for 5minutes.
6. Return the grilled chicken to the sauce, coat well, and let it simmer for another 5minutes.
7. Finish with an extra knob of butter and fresh cilantro. Serve hot with naan or basmati rice.

This method keeps the chicken juicy while the sauce stays luxuriously smooth - the same feel you get at top‑tier Indian restaurants.

Regional Twists and Variations

Even though the core formula stays the same, chefs across India tweak it to match local tastes:

• Punjab: Extra butter and a hint of smoked paprika for a deeper color.
• South India: Adding coconut milk instead of cream for a tropical note.
• Hyderabad: Mixing in a spoonful of tamarind paste for subtle tanginess.

These variations illustrate how flexible the dish is, yet they all retain the signature creamy tomato profile that drives sales.

Where to Find the Best Butter Chicken

If cooking isn’t on the agenda, here’s how to spot a high‑quality version:

• Look for restaurants that prepare the sauce in‑house; pre‑made sauce often lacks depth.
• Check reviews for mentions of "freshly grilled chicken" rather than "pre‑cooked".
• Premium Indian chains like Moti Mahal and Copper Chimney consistently rank high for Butter Chicken.

For frozen convenience, brands such as ITC and Deep Foods offer ready‑to‑heat Butter Chicken that retains 80% of the original flavor profile, according to a 2024 Taste Test study.

How Butter Chicken Stacks Up Against Other Top Sellers

*Based on total orders reported by 2,300 Indian restaurants worldwide in 2024.

Pro Tips for the Perfect Restaurant‑Quality Butter Chicken

• Use boneless thigh meat - it stays moist longer than breast.
• Finish the sauce with a splash of ghee for an extra glossy sheen.
• Let the sauce rest for 10minutes after cooking; this lets the spices meld.
• Adjust heat with a pinch of sugar if the tomato is too acidic.
• Serve immediately; reheating can cause the butter to separate.