Butter Chicken

Butter Chicken, known in its birthplace of Delhi as *Murgh Makhani*, is arguably the world's most beloved Indian curry — and at Raunak in Milpitas, we honor its 1947 origins in the kitchens of the Moti Mahal restaurant, where chef Kundan Lal Gujral ingeniously simmered leftover tandoori chicken in a velvety tomato, butter, and cream sauce. Our version stays true to that heritage: boneless chicken is first marinated in spiced yogurt and char-grilled in a traditional clay tandoor oven, locking in a smoky, slightly charred edge before it meets the gravy. The sauce itself is a slow-simmered emulsion of ripe tomatoes, cultured cream, warm garam masala, and a generous knob of butter — yielding a luxuriously smooth, velvet-textured curry that coats every morsel.

The chicken is tender with a faint smoky bite from the tandoor; the sauce is silky, glossy, and medium-bodied — not thin, not overly thick. Expect a layered flavor arc: sweet tomato upfront, a gentle warming spice from ginger and garam masala in the mid-palate, and a rich, buttery finish that lingers.

Chicken breast is a high-quality lean protein supporting muscle repair and satiety. Tomatoes contribute lycopene, a powerful antioxidant linked to heart health. The ginger and garlic base offer anti-inflammatory and immune-supporting properties. While butter and cream add richness, a single serving provides substantial protein — pair it with whole-grain roti or a side of vegetables for a balanced plate.