Butter Chicken | Restaurant Style Recipe | Murg Makhni | Chicken Recipe | Non Veg Curries
Recipe Information
Butter Chicken
Cultural Context
Butter chicken, or Murgh Makhani, originated in Delhi, India, in the 1950s. It was created by the chefs at the Moti Mahal restaurant, who used leftover chicken in a rich, buttery tomato sauce. This dish has since become a staple in Indian cuisine, celebrated for its creamy texture and aromatic spices. It's often served with naan or rice and is popular in Indian restaurants worldwide.
butter
🥗Healthier: ghee
💰Cheaper: margarine
Ghee is a healthier fat option, while margarine is often more affordable.
cream
🥗Healthier: coconut milk
💰Cheaper: evaporated milk
Coconut milk is lower in calories and adds flavor; evaporated milk is budget-friendly.
Add half a teaspoon of kasuri methi to the dish.
Stir in 1 teaspoon of garam masala.
Pour in 1 cup of cream into the mixture.
Add 1 tablespoon of ginger garlic paste.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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