Butter Chicken Sales: Why This Dish Dominates Indian Food Markets

When you think of Indian food in restaurants abroad, one dish almost always comes to mind: Butter Chicken, a creamy, mildly spiced Indian curry made with tandoori chicken simmered in a tomato-and-butter sauce. It’s not just a dish—it’s the most sold Indian meal in the world, from London to Los Angeles, and it’s now outselling every other Indian curry in India too. Why? Because it’s the perfect balance: rich but not heavy, spicy but gentle, familiar but still exotic. Unlike fiery vindaloo or complex biryani, Butter Chicken doesn’t ask you to adapt your palate. It welcomes you in.

It’s also the tandoori chicken, chicken marinated in yogurt and spices, then cooked in a clay oven’s smoother cousin. The chicken starts as tandoori—charred, smoky, juicy—then gets bathed in a sauce made from tomatoes, cream, butter, and a whisper of garam masala. That sauce? It’s not curry in the thick, onion-tomato base way. It’s lighter, silkier, and designed to be eaten with naan or rice without overwhelming you. That’s why it’s the top pick for families, first-time eaters, and even picky kids. And restaurants? They know it’s the dish that turns curiosity into loyalty. A single order of Butter Chicken often leads to three more: Paneer Butter Masala, Chicken Tikka Masala, maybe even a side of garlic naan.

It’s also the most copied dish in Indian food chains. You’ll find it in airport food courts, mall food halls, and even frozen meal aisles. But here’s the truth: the best Butter Chicken isn’t from a chain. It’s made with real butter, fresh tomatoes, and chicken that’s been marinated overnight. The sauce isn’t thickened with flour—it’s reduced slowly until it clings to the chicken. That’s why home cooks are making more of it now than ever. Simple ingredients, no fancy tools, and results that impress everyone at the table. If you’ve ever wondered why Butter Chicken keeps selling out, it’s because it doesn’t just taste good—it feels like comfort in a bowl. Below, you’ll find real recipes, common mistakes, and the secrets restaurants don’t tell you about making this dish taste like it came straight from Delhi.