Butter Chicken
- Serves
- 4
- Prep
- 25 min plus marinating
- Cook
- 40 min
- Difficulty
- Medium
History & Origin
Butter chicken, or murgh makhani, was created in mid-twentieth-century Delhi by cooks associated with the Moti Mahal restaurant, who simmered leftover tandoori chicken in a buttery tomato gravy. The sauce is gently spiced, smoky, tangy and enriched with cream.