Murgh Makhani — Butter Chicken in Chantilly, VA

Butter chicken — murgh makhani — was born in 1950s Delhi when leftover tandoori chicken got rescued in a tomato-cream-butter gravy and became one of the most-ordered Indian dishes on Earth. At Pastry Corner, we still marinate the chicken in yogurt and tandoori spices, fire it in the tandoor first, then finish it in a slow-reduced tomato base with cream, fenugreek, ghee, and a controlled hand on the sugar. The result has the deep red color from natural Kashmiri chili — not food dye — and the silky body from real cream, not condensed milk shortcuts. Pair with our basmati rice or fresh-pulled garlic naan and you have a meal that reheats well, freezes well, and absolutely does not bounce. Halal-friendly chicken used on request. Mild by default; ask for medium or hot if you want the chili to lean in.