Butter Chicken Recipe

Introduction

Butter Chicken, also known as Murgh Makhani, is a rich and creamy dish that originated in India. It is one of the most beloved and popular Indian dishes worldwide, characterized by its flavorful tomato-based gravy and tender, marinated chicken. This dish is a perfect balance of spices, creaminess, and butter, making it a favorite for food lovers everywhere.

History

Butter Chicken was first created in the 1950s by Kundan Lal Gujral, the founder of the famous Moti Mahal restaurant in Delhi, India. The dish was made by combining leftover tandoori chicken with a creamy tomato sauce, which resulted in a flavorful and rich curry. Over the years, Butter Chicken has gained international fame and has been adapted in various ways across different cultures.

Ingredients

For the Chicken Marinade:

• 500g (1 lb) boneless chicken thighs or breasts, cut into bite-sized pieces
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ginger-garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 teaspoon garam masala
• 1 teaspoon red chili powder (adjust to taste)
• Salt, to taste

For the Butter Chicken Sauce:

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