Restaurant Style Butter Chicken Recipe|Murgh Makhani|Easy Butter Chicken Recipe|Chicken Makhani | Kotian's Passion

Restaurant Style Butter Chicken Recipe|Murgh Makhani|Easy Butter Chicken Recipe|Chicken Makhani
Butter Chicken! The name alone can make you want to enjoy this ever-so-popular Indian dish. Butter Chicken continues to be hit amongst Indians and foreigners alike, especially those who want a taste of Indian cuisine. There are many versions of how this dish was created and most historians agree that the iconic Butter Chicken was invented in the kitchens of Moti Mahal. This recipe of Butter Chicken from Moti Mahal is easy to follow and makes for an instant conversation-starter! The dish has its roots in Moti Mahal Daryaganj in Delhi in the 1950s. The dish was made "By Chance" by mixing the leftover chicken in a tomato gravy, rich in butter and cream. It was developed by three Indians, Kundan Lal Jaggi, Kundan Lal Gujral, and Thakur Dass all Punjabi Hindu restaurateurs who were the founders of Moti Mahal restaurant in Delhi, India.

The chicken is usually cooked in a tandoor (traditional clay oven) but may be grilled, roasted, or pan-fried. It is served in a mild curry sauce that includes butter. The sauce is a tomato based sauce that is simmered until smooth and much of the water has evaporated. There are many variations on the composition and spicing of the sauce. Spices may include cardamom, cumin, cloves, cinnamon, coriander, pepper and fenugreek (Punjabi/Hindi: kasuri methi). Cream may be used in the sauce or as a garnish. Cashew may be used as a thickener.

Garnishes can include butter, cream, green chilies, coriander, and fenugreek.

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Artist:IbnAl-noor(Kevin Macleod)

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