12 North Indian Food Dishes Better Than Takeout

7. Butter Chicken (Murgh Makhani / बटर चिकन)

What it is: Butter Chicken is tender chicken in a creamy, tomato-forward sauce with a hint of fenugreek and butter. It’s one of the most ordered North Indian dishes in many Western restaurants. Why homemade is better: Restaurants sometimes standardize flavor with heavy cream and food coloring to keep consistency across locations; home cooks can aim for balance with roasted tomatoes, measured cream, and fresh fenugreek. Also, marinating the chicken overnight yields juicier pieces than many takeout kitchens can manage. Prep time: 40–60 minutes plus marination. Difficulty: Medium. Substitution tip: If you can’t find kasuri methi, use a small pinch of fenugreek powder or garnish with fresh fenugreek leaves if available for a greener note. Pairing suggestion: Serve with butter naan and a lemon wedge to brighten the rich sauce. Pro cook tip: For a smoky tandoori edge without a tandoor, sear marinated chicken under a hot broiler and finish in the sauce. Roast tomatoes and onions before blending the base to avoid rawness and gain natural sweetness, which reduces the need for added sugar.