Butter Chicken, known as Murgh Makhani, is an iconic and immensely popular dish originating from the Indian subcontinent, and it holds a cherished place on menus across Sahiwal, Punjab, Pakistan, and worldwide. It's celebrated for its distinctly rich, creamy, and subtly sweet-tangy flavor profile that makes it approachable and appealing to a wide range of palates.

The dish typically begins with marinated and often char-grilled or pan-fried chicken pieces (traditionally tandoori chicken) that are then simmered in a luscious gravy. The heart of this gravy is a purée of tomatoes, which provides its characteristic vibrant color and foundational tang. This is generously enriched with butter (makhani), cream, and sometimes ground cashews or almonds, contributing to its velvety smooth texture and mild, comforting taste. A delicate balance of spices, including ginger, garlic, green cardamom, cinnamon, and a hint of fenugreek leaves (kasuri methi), adds aromatic complexity without overwhelming the creamy richness. Butter Chicken is a true comfort food, most commonly enjoyed with naan, roti, or rice, making it a staple for family meals and special occasions alike in Pakistani households