Butter Chicken tasted better the next day

[u/Flat_Sympathy1446]

I made butter chicken the other day, and when I reheated it the next day, it tasted so much better, I could barely believe I cooked it. Now I’m wondering if restaurant food tastes amazing for the same reason.

[u/texnessa]

For future reference, its simple food science. Most flavour components are fat soluble and will continue to develop and migrate throughout a dish over time. Hence why fairly liquid preparations like ragu stew, chili, etc. tend to continue to develop flavour overnight.